Fire up the grill—your next favorite recipe is here! These pesto chickpea patties are a game-changer for BBQs, weeknight dinners, or anytime you’re craving a hearty, plant-based delight.

The magic behind these burgers are mashed chickpeas! A generous scoop of pesto and breadcrumbs jump in, making sure every bite is packed with flavour and structure. Next, the secret flavour boosters, which are sautéed shallots and garlic for a little sweetness, and—if you’re feeling bold—a dash of red pepper flakes for heat.

Golden perfection is just a pan-fry away! After crisping up on both sides, the patties take a quick cool-down while we whip up the balsamic aioli—a fancy name for a ridiculously easy topping (just mayo + balsamic vinegar) that levels up the whole experience.

Ingredients:

For the Patties (makes 4-5):

1 (15 oz) can chickpeas, drained and rinsed

1/2 cup breadcrumbs (use panko for extra crisp)

1/4 cup pesto (store-bought or homemade)

1 small shallot, finely chopped

2 cloves garlic, minced

1/2 tsp salt

1/4 tsp black pepper

Optional: 1/4 tsp red pepper flakes (for a kick)

1 tbsp olive oil (for sautéing)

1 tbsp olive oil or neutral oil (for pan-frying)

For the Balsamic Aioli:

1/4 cup mayonnaise (or vegan mayo)

1 tsp balsamic vinegar

Instructions:

1. Sauté aromatics:

Heat 1 tbsp olive oil in a skillet over medium heat. Add the chopped shallots and garlic, sautéing for 2-3 minutes until soft and fragrant. Remove from heat.

2. Mash the chickpeas:

In a large bowl, mash the chickpeas with a fork or potato masher. Leave some chunks for texture but mash most of it to form a sticky base.

3. Mix the patty ingredients:

Add the sautéed shallots and garlic, pesto, breadcrumbs, salt, pepper, and red pepper flakes (if using) to the mashed chickpeas. Stir well until the mixture holds together. If it's too dry, add a teaspoon of water or olive oil. If too wet, add a bit more breadcrumbs.

4. Shape the patties:

Divide the mixture and shape into 4-5 equal-sized patties.

5. Cook the patties:

Heat a drizzle of oil in a skillet over medium heat. Cook the patties for 3–4 minutes on each side or until golden brown and crispy.

6. Make the balsamic aioli:

In a small bowl, mix together the mayonnaise and balsamic vinegar. Adjust to taste.

7. Assemble the burgers:

Spread balsamic aioli on the top and bottom buns. Layer with arugula, a pesto veggie patty, sliced tomato, and any additional toppings you love.

The Final Touch:

Stack them up with juicy tomato and peppery arugula for a fresh, vibrant bite. Trust us, it’s a winner. We’re talking delicious herby goodness, savoury satisfaction and ridiculously easy prep! Pair it up with classic burger sides—crispy fries, sweet potatoes, grilled veggies, slaws, or a fresh salad. The real challenge? Not making these on repeat. Let’s dig in!