Vegan Curried Burger with a Cheezy Pea Pesto

Don’t forget to follow my instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Apple Guacamole’!

 

Now for these burgers!

They are completely plant-based, have a curry kick & are layered with flavorful veggie ingredients.

• Servings: 4 large patties
• Time: 45 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Patty Ingredients:

• 1 15 oz can organic black beans or garbanzo beans (drained & rinsed)
• 1/2 c organic pumpkin puree
• 1/4 c garbanzo bean flour
• 2 T flaxseed
• 1/4 onion, chopped
• 1 tsp garlic powder
• 1 tsp curry powder
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1/2 tsp turmeric
• Juice from half a lime

Pesto Ingredients:

• 1 15 oz can organic peas (drained & rinsed)
• Handful fresh basil
• 1/4 c nutritional yeast
• Juice from 1 lemon
• 1 tsp garlic powder

Additional toppings:

• Multi-grain English Muffin or Ezekiel Bun
• Brown, Spicy Mustard
• Tomato

Directions

1. Preheat your oven to 390F. Line a baking sheet with a silpat or spray with coconut oil spray.
2. Add all patty ingredients to a food processor fitted with a S-blade & process until combined.
3. Scoop 1/2 c of batter onto your baking sheet. Smooth into patty shapes. Will make about 4 patties.
4. Bake for 23 minutes or until crispy.
5. While the patties are baking add all Pea Pesto ingredients to your clean food-processor. Process until combined.
6. Assemble burger with desired toppings. I used a multi-grain bun spread with spicy brown mustard, the patty spread with the pea pesto, & topped with tomato. Enjoy!

If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook!

🙂