May 21, 2021 1 min read

Our sun dried tomato pesto is a great seasoning ingredient that adds rich, deep flavor to these chickpea burgers. Using the chutney jar and pulse function, you can easily adjust the texture of the chickpea mixture to your liking!

Using the bowl attachment of your Vidiem Mixer Grinder, you can prepare a batch in just minutes to use immediately or to store for a later use.


¾ cup sun dried tomato pesto

Sun dried tomato Pesto recipe blog

1 Tbsp almond flour

¾ tsp ground turmeric

1 tsp ground cumin

½ tsp oregano



  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. Set up your Vidiem Mixer-Grinder by placing the chutney jar onto the motor base.
  3. Add all of the ingredients to the jar and secure the lid in place.
  4. Pulse 3-4 times to start the grinding process.
  5. Scrape down the sides of the jar with a rubber spatula, replace the lid, and pulse a few more times.
  6. Continue pulsing until the mixture comes together and all the ingredients are fully incorporated, stopping to scrape down the sides as necessary.
  7. Form the mixture into 4-5 burgers, flattening them slightly.
  8. Place the burgers on the parchment-lined baking sheet and bake until browned and crispy on both sides (about 30-40 minutes), flipping halfway through.

Yield: 4-5 burgers

Storage Leftover cooked burgers will last 3-4 days in the refrigerator.


Adjust the consistency of the mixture to your liking by pulsing rather than blending. Feel free to leave some larger pieces of chickpeas for burgers with more texture!