Makes 4 burgers
1 can chickpeas, rinsed
6-7 fresh basil leaves
1 tbsp crushed red chilis
1-2 tbsp salt
1 red onion
1-2 tbsp oregano
1 package burrata / 1 fresh mozzarella ball
1/2 cup of bread crumbs or gluten-free flour
1/4 cup full fat Greek yogurt OR mayo, depending on health level
3-4 tablespoons pesto
1 large tomato, sliced
4 hamburger buns
In a food processor, combine chickpeas, red onion (halved or quartered), basil leaves, oregano, red chili pepper, salt, and bread crumbs. Pulse until the texture is pasty but incorporates all the ingredients throughout. Note that if the batter here is still a little wet, add some more bread crumbs to absorb the water so that the burgers don’t fall apart when cooking!
Now, we are going to stuff the burgers with some mozzarella so that it spills out when you take those delicious bites. Take a large handful of the mixture and form a flat patty. Try and curve the edges up here a little (like the picture), and once that is done, add about 2 tbsp of the cheese. Take some more of the mixture and make sure the cheese is fully covered (so that it doesn’t bleed out) by pressing down the patty together.
Take a non-stick skillet and over medium heat, add some olive oil. Place the patties and cook for 7-10 minutes on each side until they are browned and cooked through.
To serve, warm up the bread in the oven or on a separate pan. Mix the pesto and yogurt together and smear on both sides of the bun. Place the patty on the center, add tomato and more red onions, if desired. Enjoy!