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Photo: Carolyn Hodges
Active Time:35 minsTotal Time:35 minsServings:6Jump to Nutrition Facts
Active Time:35 minsTotal Time:35 minsServings:6
Active Time:35 mins
Active Time:
35 mins
Total Time:35 mins
Total Time:
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsBalsamic Roasted Red Onion½mediumred onion, sliced (1 1/2 cups)1tablespoonolive oil1tablespoonbalsamic vinegar¼teaspoonsalt⅛teaspoonground pepperChickpea Pesto Burgers1cupfrozen chopped spinach, thawed (about 1/4 cup drained)1(15 ounce) canno-salt-added chickpeas, rinsed1large egg, lightly beaten⅓cupchopped walnuts, toasted (see Tip)¼cupwhole-wheat breadcrumbs3tablespoonspesto¼teaspoonsalt4teaspoonsextra-virgin olive oilCreamy Roasted Red Pepper Sauce & Buns3jarred roasted red peppers, rinsed, divided1 small clove garlic¼cupmayonnaiseorlow-fat plain Greek yogurt (ora combination)1teaspoonbalsamic vinegar6hamburger buns, preferably whole-wheat, split and toasted
Cook Mode(Keep screen awake)
Ingredients
Balsamic Roasted Red Onion
½mediumred onion, sliced (1 1/2 cups)
1tablespoonolive oil
1tablespoonbalsamic vinegar
¼teaspoonsalt
⅛teaspoonground pepper
Chickpea Pesto Burgers
1cupfrozen chopped spinach, thawed (about 1/4 cup drained)
1(15 ounce) canno-salt-added chickpeas, rinsed
1large egg, lightly beaten
⅓cupchopped walnuts, toasted (see Tip)
¼cupwhole-wheat breadcrumbs
3tablespoonspesto
4teaspoonsextra-virgin olive oil
Creamy Roasted Red Pepper Sauce & Buns
3jarred roasted red peppers, rinsed, divided
1 small clove garlic
¼cupmayonnaiseorlow-fat plain Greek yogurt (ora combination)
1teaspoonbalsamic vinegar
6hamburger buns, preferably whole-wheat, split and toasted
DirectionsTo prepare roasted onion: Preheat oven to 375°F and place a baking sheet in the oven while it preheats. Toss onion with 1 tablespoon oil, 1 tablespoon vinegar, ¼ teaspoon salt and pepper in a small bowl. Transfer the mixture to one side of an 18-inch piece of foil. Fold the foil in half and crimp the edges to seal the onion in a packet. Place the packet on the baking sheet and bake until the onion is tender, 20 to 30 minutes.Meanwhile, prepare burgers: Squeeze extra liquid out of spinach and place the spinach in a medium bowl. Add chickpeas and mash with a fork. Add egg, walnuts, breadcrumbs, pesto and salt and mix well. Form the mixture into six ¾-inch-thick patties.Heat oil in a large nonstick skillet over medium-high heat. Add the patties and cook until golden brown on the bottom, 5 to 6 minutes. Flip the patties, reduce heat to medium-low, cover and cook until the other side is golden brown and an instant-read thermometer inserted in the center registers 160°F, about 5 minutes more.Meanwhile, prepare sauce: Combine 1 roasted pepper, garlic, mayonnaise (and/or yogurt) and vinegar in a small food processor. Process until smooth. Slice the remaining roasted peppers into strips.Place the burgers on buns and top with the sauce, roasted onion and pepper strips.To make aheadRefrigerate roasted onions (Step 1), burger patties (Step 2) and sauce (Step 4) separately for up to 1 day.TipFor the best flavor, toast nuts before using in a recipe. To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.Originally appeared: EatingWell.com, May 2021
Directions
To prepare roasted onion: Preheat oven to 375°F and place a baking sheet in the oven while it preheats. Toss onion with 1 tablespoon oil, 1 tablespoon vinegar, ¼ teaspoon salt and pepper in a small bowl. Transfer the mixture to one side of an 18-inch piece of foil. Fold the foil in half and crimp the edges to seal the onion in a packet. Place the packet on the baking sheet and bake until the onion is tender, 20 to 30 minutes.Meanwhile, prepare burgers: Squeeze extra liquid out of spinach and place the spinach in a medium bowl. Add chickpeas and mash with a fork. Add egg, walnuts, breadcrumbs, pesto and salt and mix well. Form the mixture into six ¾-inch-thick patties.Heat oil in a large nonstick skillet over medium-high heat. Add the patties and cook until golden brown on the bottom, 5 to 6 minutes. Flip the patties, reduce heat to medium-low, cover and cook until the other side is golden brown and an instant-read thermometer inserted in the center registers 160°F, about 5 minutes more.Meanwhile, prepare sauce: Combine 1 roasted pepper, garlic, mayonnaise (and/or yogurt) and vinegar in a small food processor. Process until smooth. Slice the remaining roasted peppers into strips.Place the burgers on buns and top with the sauce, roasted onion and pepper strips.To make aheadRefrigerate roasted onions (Step 1), burger patties (Step 2) and sauce (Step 4) separately for up to 1 day.TipFor the best flavor, toast nuts before using in a recipe. To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.
To prepare roasted onion: Preheat oven to 375°F and place a baking sheet in the oven while it preheats. Toss onion with 1 tablespoon oil, 1 tablespoon vinegar, ¼ teaspoon salt and pepper in a small bowl. Transfer the mixture to one side of an 18-inch piece of foil. Fold the foil in half and crimp the edges to seal the onion in a packet. Place the packet on the baking sheet and bake until the onion is tender, 20 to 30 minutes.
Meanwhile, prepare burgers: Squeeze extra liquid out of spinach and place the spinach in a medium bowl. Add chickpeas and mash with a fork. Add egg, walnuts, breadcrumbs, pesto and salt and mix well. Form the mixture into six ¾-inch-thick patties.
Heat oil in a large nonstick skillet over medium-high heat. Add the patties and cook until golden brown on the bottom, 5 to 6 minutes. Flip the patties, reduce heat to medium-low, cover and cook until the other side is golden brown and an instant-read thermometer inserted in the center registers 160°F, about 5 minutes more.
Meanwhile, prepare sauce: Combine 1 roasted pepper, garlic, mayonnaise (and/or yogurt) and vinegar in a small food processor. Process until smooth. Slice the remaining roasted peppers into strips.
Place the burgers on buns and top with the sauce, roasted onion and pepper strips.
To make ahead
Refrigerate roasted onions (Step 1), burger patties (Step 2) and sauce (Step 4) separately for up to 1 day.
Tip
For the best flavor, toast nuts before using in a recipe. To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.
Originally appeared: EatingWell.com, May 2021
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Nutrition Facts(per serving)426Calories23gFat44gCarbs12gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
