PIZZA BURGERS WITH AVOCADO PESTO
SERVES 6 PORTIONS
FOR THE AVOCADO PESTO
1 avocado
1 garlic clove
1/2 cup packed fresh basil
1 tbsp. lemon juice
1/2 tsp. sea salt
1/4 tsp. freshly ground black pepper
1/4 cup water
FOR THE PATTIES
1 (15 oz / 425g) can white beans, rinsed and drained
1 garlic clove
3/4 cup chopped sun-dried tomatoes
1/2 cup packed fresh basil, plus extra for assembly
1/4 cup breadcrumbs
1/4 cup all-purpose flour
1 tsp. sea salt
1/4 tsp. freshly ground black pepper
2 tbsp. olive oil
Hamburger buns, lightly toasted Optional toppings: sliced red onion, sliced tomato, fresh basil, ketchup
NUTRITIONAL VALUES
Calories: 508kcal
Fat: 14.1g (2.8g S.Fat)
Carbs: 75.6g
Protein: 22.8g
Sugar: 5.3g
Sodium: 411mg
METHOD
Preheat the oven to 165°C/325°F. Line a baking sheet with parchment paper or a silicone baking mat.
In a medium mixing bowl, combine the flour, baking powder, sugar, and salt. Mix in the shortening with your hands until the mixture is crumbly. In the center of the mixture, make a well. To the well, add the soy milk, vinegar, oil, vanilla, peanut butter, and jam, and gradually mix the liquids into the dry ingredients.
Fill a small (1/2-ounce) ice cream scoop halfway with the batter (or fill a 14-ounce measuring cup about three-quarters full), then top with 1 teaspoon of the raspberry jam. Fill the scoop with more batter, then swirl the jam with the tip of a knife through the batter in the scoop. Place the batter scoop onto the prepared pan. Repeat with the remainder of the batter, spacing the scones 3 inches apart.
Sprinkle turbinado sugar over each scone and bake for 12 to 15 minutes, or until the scones are golden and the centres are firm. Warm scones should be served with a dollop of extra raspberry jam on top.
Store the scones at room temperature for up to 3 days or in the refrigerator for up to a week in an airtight container.
In a medium mixing bowl, combine the flour, baking powder, sugar, and salt. Mix in the shortening with your hands until the mixture is crumbly. In the center of the mixture, make a well. To the well, add the soy milk, vinegar, oil, vanilla, peanut butter, and jam, and gradually mix the liquids into the dry ingredients.
Fill a small (1/2-ounce) ice cream scoop halfway with the batter (or fill a 14-ounce measuring cup about three-quarters full), then top with 1 teaspoon of the raspberry jam. Fill the scoop with more batter, then swirl the jam with the tip of a knife through the batter in the scoop. Place the batter scoop onto the prepared pan. Repeat with the remainder of the batter, spacing the scones 3 inches apart.
Sprinkle turbinado sugar over each scone and bake for 12 to 15 minutes, or until the scones are golden and the centres are firm. Warm scones should be served with a dollop of extra raspberry jam on top.
Store the scones at room temperature for up to 3 days or in the refrigerator for up to a week in an airtight container.
