Chickpea & Pesto Burgers with Salsa Rossa

Name: Chickpea & Pesto Burgers with Salsa Rossa
Prep time: THMS
Cook time: THMS
Ingredients: 2 cloves garlic; 1 x 400g can chickpeas, drained; 1 jar Sacla’ Char-Grilled Aubergine & Roasted Garlic Pesto; 100g breadcrumbs; 1 large handful fresh basil; 1 large handful flat-leaf parsley, fresh; 1 lemon, grated zest & 1 tbsp juice; 1 egg, lightly beaten (or use 1 tbsp of whisked liquid from chickpeas); 1 fresh & mild chilli, halved lengthways; Salt & black pepper to taste; 50g plain flour, seasoned; 3 tbsp. oil; For the Salsa Rossa:; 200g cherry tomatoes, cut into quarters; A handful of roughly chopped fresh Basil; 3 tbsp. Antipasti Roasted Peppers & 1 tbsp. of the oil

These vegan burgers are a real hit, whatever your dietary preference. Rich with Sacla’ Char-Grilled Aubergine Pesto, they have a lovely full flavour, great on the bbq with a quick Salsa Rossa made using Antipasti Roasted Peppers.

Cook Time

1hr

Serves

Ingredients

2 cloves garlic
1 x 400g can chickpeas, drained
1 jar Sacla’ Char-Grilled Aubergine & Roasted Garlic Pesto
100g breadcrumbs
1 large handful fresh basil
1 large handful flat-leaf parsley, fresh
1 lemon, grated zest & 1 tbsp juice
1 egg, lightly beaten (or use 1 tbsp of whisked liquid from chickpeas)
1 fresh & mild chilli, halved lengthways
Salt & black pepper to taste
50g plain flour, seasoned
3 tbsp. oil

For the Salsa Rossa:

200g cherry tomatoes, cut into quarters
A handful of roughly chopped fresh Basil
3 tbsp. Antipasti Roasted Peppers & 1 tbsp. of the oil

How to make the recipe

Step 1

Preheat oven to 200¬∞C/400¬∞F/Gas mark 6

Step 2

Blitz the garlic in a food processor until finely chopped

Step 3

Add the chickpeas, Sacla‚Äô Char-Grilled Aubergine Pesto, 75g of the breadcrumbs, the herbs, lemon zest and juice, egg (or chickpea liquid) and chilli

Step 4

Season and blitz again until just combined to a rough texture

Step 5

Divide mixture into 4 and, with lightly floured hands, shape into burgers (don't worry if they aren't perfectly round)

Step 6

Combine remaining 25g of breadcrumbs and the seasoned flour on a plate then coat burgers well with the mixture

Step 7

If you have time, put burgers in the fridge for about 20 minutes, to firm up

Step 8

Heat oil in a large frying pan over a medium-high heat

Step 9

Fry burgers for 4 minutes on each side, then finish them off in the oven for about 10 minutes

Step 10

Mix all the salsa rossa ingredients together and serve with the burgers