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Sun-Dried Tomato Chickpea Burger

Emily Stevens

Creating a veggie burger that is flavorful and holds its shape is no small feat. We believe we’ve achieved the seemingly impossible with these chickpea burgers infused with sun-dried tomatoes and fresh herbs. Topped with a simple garlic basil aioli, this plant-based entrée is easy to prepare and even easier to eat.

Preheat oven to 400 degrees. In a food processor or blender, combine one 15 oz can of chickpeas (rinsed, drained, patted dry), ½ cup chopped red onion, 4 cloves minced garlic, ⅓  cup chopped sun-dried tomatoes, and 1 cup packed fresh parsley and blend until smooth. Transfer chickpea mixture to a medium bowl. Add ½ cup panko breadcrumbs, 1 Tbsp ground cumin, 1 egg, salt, and pepper to taste and mix until everything is evenly incorporated. If the mixture remains too wet, add breadcrumbs by tablespoon until the desired consistency is reached. Refrigerate the mixture for half an hour to make the burgers easier to shape. Using dampened hands, shape into 4-6 patties, each about ½ inch thick and place onto a parchment paper-lined pan. Bake for 30-35 minutes, flipping half-way through until golden brown. While the burgers bake, pulse 1 cup fresh basil, 3 cloves of minced garlic, ½ cup mayonnaise, 1 Tbsp lemon juice, and ½ teaspoon kosher salt in food processor to create the aioli. Serve on your favorite bun with your toppings of choice; we were craving a poppy seed bun with fresh microgreens, heirloom tomato, red onion, and a drizzle of the garlic basil aioli.

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