Chickpea, Courgette And Basil Pesto Burger Recipe
Saclà Classic Basil Pesto is at the heart of this dish – it is used in the chickpea and courgette burger patty mix as well as mixed with ricotta and lemon for a creamy dressing.
- 2 courgettes, medium-sized
- 1 400g tin of chickpeas, drained
- 3 tbsp of Saclà Classic Basil Pesto
- 40g of Parmesan, finely grated
- 1 egg
- 80g of fresh breadcrumbs
- 1 tbsp of olive oil
- 3 tbsp of Saclà Classic Basil Pesto
- 80g of ricotta
- 1 tbsp of olive oil
- 1/2 lemon, zested, and 1 tsp of juice
- 2 burger buns
- 120g of buffalo stracciatella
- 1 avocado, sliced
- rocket
- For the patties, coarsely grate the courgettes, sprinkle lightly with salt and set aside for 10 minutes for the salt to draw out moisture from the courgette
- Meanwhile, in a food processor, roughly blitz the chickpeas with the basil pesto into a coarse paste. Transfer to a large bowl with the grated Parmesan, egg and breadcrumbs
- Squeeze out as much excess liquid as possible from the courgettes and add to the bowl. Season with salt and black pepper, mix well together until fully combined then shape into 2 burger patties. Chill in the fridge for 20 minutes to firm up (this makes them easier to fry)
- For a creamy basil dressing, combine all the ingredients in a bowl and mix to a smooth and creamy dressing. Taste and adjust the seasoning as needed. Set aside
- Heat enough olive oil to coat the base of a frying pan over a medium heat. Pan-fry the burger patties for 4-5 minutes each side until golden and cooked through. Lightly toast the burger buns in a hot, dry frying pan alongside
- To assemble, spread the pesto dressing over the toasted buns. Layer each bun with rocket, the burger patty, stracciatella and sliced avocado. Season with salt and pepper, close the buns and serve immediately
Packed full of Mediterranean flavours, this dish is served with stracciatella, fresh rocket leaves and sliced avocado – it's all about those fresh, green flavours. Meanwhile, in a food processor, roughly blitz the chickpeas with the basil pesto into a coarse paste. Transfer to a large bowl with the grated Parmesan, egg and breadcrumbs
Squeeze out as much excess liquid as possible from the courgettes and add to the bowl. Season with salt and black pepper, mix well together until fully combined then shape into 2 burger patties. Chill in the fridge for 20 minutes to firm up (this makes them easier to fry)
For a creamy basil dressing, combine all the ingredients in a bowl and mix to a smooth and creamy dressing. Taste and adjust the seasoning as needed.
Set aside Heat enough olive oil to coat the base of a frying pan over a medium heat. Pan-fry the burger patties for 4-5 minutes each side until golden and cooked through.
Lightly toast the burger buns in a hot, dry frying pan alongside
