5 from 1 vote
Bubba Veggie Burgers with Cilantro Parsley Pesto and Avocado Hummus {Gluten-Free, Vegan}
Prep Time
20 mins
Cook Time
12 mins
Total Time
32 mins
A light and delicious veggie burger with a home made vegan cilantro and parsley pesto and avocado hummus. No thawing needed. Perfect as a last minute meal.
Course: Dinner
Cuisine: Vegan
Servings: 8
Calories: 626 kcal
Author: Vicky Berman
  • 8 frozen Bubba Veggie Burgers
  • 1 tablespoon olive oil
  • 8 Gluten-Free and Vegan Burger Rolls or bread
  • 4 small cucumbers halved and thinly sliced
  • For the pesto:
  • 2-3 ounces cilantro
  • 2-3 ounces parsley
  • 2 teaspoons lime juice
  • 1 clove garlic minced
  • 1/2 teaspoon salt
  • 1/4 cup walnuts
  • 1/2 cup and 2 tablespoons extra virgin olive oil
  • 2 tablespoons hemp seeds
  • 2 tablespoons nutritional yeast
  • For the hummus:
  • 1 can chickpeas 15.5 oz drained and rinsed
  • 1 avocado peeled and pit removed
  • 1/2 teaspoon salt
  • 2 cloves garlic minced
  • 1/4 cup water
  • 2 tablespoons lime juice
  • 1/4 cup tahini
  • 2 tablespoons extra virgin olive oil
  1. In food processor combine pesto ingredients except for the olive oil. Pulse on high, slowly adding the oil through the feed chute. Scrap down the sides if necessary. Process until smooth or desired consistency is reached.
  2. Remove pesto from food processor and place in a bowl.
  3. In a small bowl combine 1/4 cup water and 2 tablespoons lime juice. In a separate bowl whisk 1/4 cup tahini with 2 tablespoons extra virgin olive oil.
  4. In food processor combine chickpeas, avocado, salt, and garlic. Process on high until chickpeas and avocado broken down and almost smooth.
  5. Through the feed chute add the water lime mix and process for 1 minute or until smooth. To the feed chute add olive oil tahini mix and process until smooth.
  6. Heat 1 tablespoon olive oil in large pan and cook veggie burgers for 4-6 minute on each side.
  7. Toast the burger rolls in a toasted.
  8. Spread 1-2 tablespoons of hummus on the bottom roll, top with the burger, add cucumber slices and 1 tablespoon of pesto. Top with burger roll. Optional - add spinach or romaine lettuce leaves.
  9. Serve remaining hummus and pesto as a dip.