Chickpea & Pesto Burgers with Garlic Aioli (18g Protein)

A summery one for the griddle pan. Kale and basil are blitzed into a nut-light pesto that seasons the chickpea patties from the inside, and the aioli is blended cashews rather than oil and egg — all the garlicky richness, far less fat to slow a GLP-1 stomach down.

Ingredients

• 60g raw cashews, soaked in hot water for 20 minutes
• ½ tsp onion powder
• 4 garlic cloves
• 3-4 tbsp unsweetened soya milk
• 30g kale, stems removed
• 15g fresh basil
• ¼ onion
• 1 tbsp pine nuts
• 1½ x 400g tins chickpeas, drained (keep 3 tbsp of the liquid)
• 1 tbsp ground flaxseed
• 100g cooked brown rice
• 40g porridge oats
• Salt and black pepper
• 4 wholemeal buns, lettuce, tomato and red onion, to serve

Method

1. 1For the aioli, drain the soaked cashews and blend with the onion powder, 2 of the garlic cloves and enough soya milk to reach a spoonable cream. Season with salt and set aside.
2. 2For the pesto, pulse the kale, basil, onion, pine nuts and the remaining 2 garlic cloves in a food processor until very finely chopped.
3. 3Mash the chickpeas in a large bowl with a fork. Stir the ground flaxseed into 2 tbsp of the reserved chickpea liquid, then add it to the bowl with the pesto, cooked brown rice and oats. Mix well, season, and add the last spoonful of chickpea liquid if the mixture feels dry.
4. 4Shape into 4 patties on a lined tray and chill for at least 2 hours (or 30 minutes in the freezer) — cold patties are what survive the griddle intact.
5. 5Cook on a griddle or heavy pan over a medium heat for 8-10 minutes, turning once, until well browned and piping hot in the middle. Toast the buns cut-side down for the last minute.
6. 6Serve the patties in the toasted buns with lettuce, tomato, red onion and a spoonful of the cashew aioli.

Tips for GLP-1 appetites

• Both the aioli and the uncooked patties keep for two days in the fridge, so this splits nicely into a make-ahead and a 10-minute cook.
• If raw garlic repeats on you (common on GLP-1), halve the garlic in the aioli — the pesto carries plenty.