My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!


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Basil, Garlic, + Tomato Veggie Burgers

Remember how I was just gushing about my love for cycling?

Well, yesterday I fell off my bike.  And when you fall off a bike with clipless pedals the bike goes right along with you.  Meaning, it falls on top of you.  Before I could unlatch my foot from the pedal I somehow rode off the sidewalk, got caught at the edge, and then fell flat over on the sidewalk.  Good thing I was at almost a complete stop and good thing for that helmet.  If you have ever worn clipless pedals before you most likely have had a similar experience.  

This doesn't dampen my love for cycling, I just found the timing to be funny.

Of course there was a witness to the scene about 10 steps in front of me.  To see someone on their bike almost at a complete stop fall flat over must have been quite the site.  Embarasssing.  

My leg + arm are a little scuffed but nothing too bad at all.  These things are bound to happen I suppose!

Now let's talk about these burgers.

And this cheese.  

There is a time and place for cheese and this is definitely it.

Gooey, melty, stretchy cheese.

I'm kind of on a temporary hiatus from my go-to Mexican style flavors.  They're just not doing it for me at the moment.  Veggie burgers are so great to have on hand for dinners and lunches but can get a little boring if you don't change up the flavors every now + again.

This mix of flavors is exactly what I was looking for.

There's the fresh, summery scent from the basil and a kick of robustness from the garlic and sun-dried tomatoes.

Topped with a thick slice of tomato and fresh mozzarella then sent off to your broiler to get all hot + bubbly. 

Served up open-faced style.

Print this!

Basil, Garlic, + Tomato Veggie Burgers gluten-free, vegan [w/o cheese topping] // yields 6-8, 3-inch patties

  • 2 cups chopped lacinato/dino kale, stems removed + lightly packed
  • 1 3/4 cup chickpeas, rinsed + drained
  • 2/3 cup chopped yellow onion
  • 5 tablespoons coarsely chopped basil
  • 2 cloves garlic, minced
  • 12 oil-packed sun-dried tomatoes, chopped
  • 1 1/2 - 2 1/2 tablespoons extra virgin olive oil
  • 1/3-2/3 cup partially ground gluten-free rolled oats
  • 1/4 cup raw sunflower seeds
  • 1/4+ teaspoon salt/pepper
  • oil or ghee for cooking
  • toppings: sliced tomato, fresh mozzarella, basil, 1/2 bun
  1. Place kale, chickpeas, onion, basil, garlic, and sun-dried tomatoes in your large food processor and pulse until all ingredients are well-chopped and uniform in size.  Do not puree.  You want the mixture a bit chunky with the chickpeas broken down.
  2. Add in 1 1/2 tablespoons of olive oil and pulse to combine.  
  3. Transfer the mixture to a bowl and add 1/3 cup partially ground oats [ground about 1/2-way to flour], sunflower seeds, and 1/4-1/2 teaspoon salt + pepper.
  4. Stir to combine.  The mixture should easily form patties and not feel wet/mushy or dry/stiff, you want it right in between.  *If the mixture feels dry, add 1/2-1 tablespoon more olive oil and stir to combine.  If the mixture is too wet add 1 tablespoon more of the ground oats at a time until patties form.  The amount of oil needed will vary depending on how oily your sun-dried tomatoes + how wet your onioins are.  I ended up needing 2 tablespoons oil and 1/2 cup of oats.  
  5. Heat a large pan over medium heat and add enough oil or ghee to lightly coat the pan.
  6. Form a few patties while it's heating about 3-inches wide and 1/2-inch thick.
  7. Once hot add a few patties to the pan [do not overcrowd] and cook for about 5 minutes until golden brown, then carefully flip and cook another 4-5 minutes.
  8. Place patties on a wire rack and continue to cook the rest of the patties.
  9. Preheat your oven to broil on high.
  10. Place burgers on a baking sheet and top with a slice of tomato [lightly patted with a towel] and fresh mozzarella.
  11. Place until the broiler until bubbling + golden brown.  Broil time will vary depending on your oven.
  12. Top with black pepper + basil and serve over a toasted bun.

And just wait until you see what I do with veggie burgers next week.  They're going to end up on a Friday post if that gives you any clues.

In the meantime, enjoy these summery-style burgs!



pssst...check out this mountaintop wedding I shot in May over on my photography site!


Also!  If you live in the Denver/Ft. Collins/Boulder area I'm running a summer photo special!  Contact me for more details!  The photo below is a shot from my sister-in-law's senior photo session last week.

Reader Comments (40)

My kind of burger! Love!
July 11, 2013 | Unregistered CommenterMaria
Sorry to hear about you fall!! Never worn the clip ins, but I can imagine that has to happen.
Ok, but really? These burgers are SO my things. The cheese, the tomatoes and all the basil? Yes, Please!!
July 11, 2013 | Unregistered CommenterTieghan
Man that look yum!!
July 11, 2013 | Unregistered CommenterHannes Uys
Yum! It reminds me of a similar one that I make with chickpeas and pesto. Veggie burgers are the perfect summer meal, right?
July 11, 2013 | Unregistered CommenterKinsey
I love a good veggie burger. My husband, not so much. This is perfect for when I need to whip a dinner by myself!
That last photo is gorgeous! Love the movement and wish when I jumped I looked like that! ;) Glad you are okay after your fall...totally done that and watched people do that too. It always seems to happen in slow motion as well. ;)
July 11, 2013 | Unregistered CommenterShe Rocks Fitness
These flavours are so good - they're just the epitome of summer to me.
July 11, 2013 | Unregistered CommenterKathryn
Yeah yeah girl you did it again! I needed a new flavor of veggie burger in my life!
I have totally fallen over in my clips before--only I did it in the street. Not fun! But also not that bad once you get over the shoulder & hip bruising, right? These burgers sound great--and check out that beautiful blistered cheese! Yay!
July 11, 2013 | Unregistered CommenterEileen
I have totally fallen over in my clips before--only I did it in the street. Not fun! But also not that bad once you get over the shoulder & hip bruising, right? These burgers sound great--and check out that beautiful blistered cheese! Yay!
July 11, 2013 | Unregistered CommenterEileen
So sorry to hear about your biking incident. I have a fading bruise on my leg from a very similar type of crash myself (I was coming to a stop, had unclipped the left leg and somehow in the process of trying to lean left in order to put my foot on the ground and unclip the right foot, I leaned right instead and bam, fell right on my bike!). It is certainly a feeling of helplessness I have yet to get used to (this being my fourth or fifth fall, thankfully all being at a stop). Those burgers sound yummy. Always looking for different veggie burgers so thank you. Also, I love love that photo of your sister-in-law!
July 11, 2013 | Unregistered CommenterJennifer
Oh so sorry about that fall. Hope you feel better soon. Thank you so much for this yummy recipe. I will sub a baked green tomato for the red tomato since I just don't like a raw tomato. Love the sun roasted ones and green ones though....go figure! I guess it is just something about that raw tomato taste. Wish I did like them though since they are so good for us. Take care of yourself.
July 11, 2013 | Unregistered CommenterLin
Gorgeous! Don't sundried tomatoes just make everything taste amazing! :)
July 11, 2013 | Unregistered
So glad your fall was more embarrassing than anything else. I too have had a similar experience, but mine was cruising into a parking lot right in front of a group of friends. It happens to the best of us! Love the burgers. They look like summer on a bun!
July 11, 2013 | Unregistered CommenterKatie (A Fork in Hand)
Mmmm...fresh mozz. Clip pedals can be treacherous, but they're so much more efficient for riding. I always unclip way before I need to stop, though despite that I have almost fallen over a few times...
July 11, 2013 | Unregistered CommenterTammela
Pretty much the same exact thing happened to me on my bike last year. (I don't have the clip-in shoes, just toe clips on the pedals.) But I hit a weird patch of sidewalk, the bike started to tip, and I didn't get my foot out in time. Bike on top of me, one of my shoes fell off, and all in front of a rather handsome-ish young man who kindly came over to help me and pick my bike up as I looked around for my shoe. UGH. I'm glad you're ok!!

But about these burgers—they sound amazing! I'm a sucker for a chickpea burger, and I especially love the addition of the sunflower seeds. And zomg, the sexiness of that melty cheese shot is UNPARALLELED.
July 11, 2013 | Unregistered Commentercarey
I've always been terrified of clip pedals for that exact reason. It makes me feel better to hear that pro like yourself fell right over at a near stop. Also makes me feel better to see that stretchy mozarella sticking all over that burger (with basil and sun dried tomatoes! holy yum.).
July 11, 2013 | Unregistered CommenterKatie
I love trying out new veggie burger recipes. Usually I also go for vegan things, but that cheese looks SO GOOD that I just can't help myself. Trying these tomorrow!
July 11, 2013 | Unregistered CommenterPeter
Oh yes, I definitely had falls when I first got my clipless pedals, and they were all at near stand stills. I don't know how long you've had yours, but for me, it's become 2nd nature to clip in and out now, I don't have to think about it as much as I did initially.
These burgers look awesome, I love trying new veggie burgers! That purple basil is gorgeous. Love the last jumping photo too!
July 11, 2013 | Unregistered CommenterHerbivore Triathlete
SO sorry to hear about your fall -- hope you feel better soon!
July 11, 2013 | Unregistered CommenterKiran @
@Herbivore - Ohhh, I've been using the clipless pedals for about 2yrs now. :) Just a dumb mistake. This was only my 2nd time falling ever.

@Kiran - Thanks so much! It wasn't too bad. :)
July 11, 2013 | Registered CommenterAshley
Sorry about your fall. I have to tell you that this hamburger looks and sounds wonderful!!!! Maybe a silly question, in fact I know it is, but how do you "grind" the rolled oats????? Thanks!
July 11, 2013 | Unregistered CommenterSusan
I made sweet n spicy bean burgers last week and they were amazing!! I used ginger, garlic, soy sauce and some teryaki sauce in the burgers. Then topped them with grilled pineapple and siracha mayo. Even my meat loving hubby liked them.
July 12, 2013 | Unregistered CommenterKatie D.
I am pretty sure that the only reason my number of sidewalk-face encounters has decreased is because I don't do much bicycle-riding as an adult. Mostly because I live in the desert so 9 months out of the year I don't even want to be outside. I'm glad you survived so that you could share this burger with us :)
As a teen, I used to love making veggie burgers with a little marinara and cheese on top, I think the fresh, ripe tomato and fancy fresh mozza are a great grown-ip replacement. And I love the extra move of broiling the cheese.
I've never actually tried making veggie burgers from scratch, but I imagine they are like a bajillion times better than the ones in the freezer section.
This might even get me to trick the BF into eating vegetarian for a day...
July 12, 2013 | Unregistered Commenternatalie @ wee eats
YUM to these burgers!! I think I'll make them this week. I absolutely LOVE the pan you have them in for melting the cheese. My frying pan is probably borderline unhealthy, but I just haven't found a huge one to replace it yet. I should probably get on that!!
July 13, 2013 | Unregistered Commenterchar eats greens
I'm probably alone in this, but I just don't like sun dried tomatoes. I just came across your blog, yum! These look delicious!!!!! (I'm giving them a go sans tomato) Any thoughts on a substitute?
July 14, 2013 | Unregistered CommenterLIsa
For those watching the calories, cook in the Halogen Oven, using the absolute minimum of oil , just brush lightly. Melting the cheese takes a few seconds. Great recipe, went down well with the family
July 15, 2013 | Unregistered CommenterHalogen Oven
Sounds wonderful!!!
July 15, 2013 | Unregistered CommenterMr. & Mrs. P
I made these last night for a big group, and EVERYONE loved them! Thanks for the fantastic recipe! I make veggie burgers frequently, but it's always the "southwest" or "Mexican" sort of flavorings I resort to. These are a refreshing change of pace for the ol' veggie burger standby. :) Thanks!
July 16, 2013 | Unregistered CommenterErica
@Lisa - Thanks so much!! As far as a substitute...possibly artichoke hearts, olives [maybe cut back on the amount + added salt], or roasted red peppers? Just be sure to pat them dry as they're usually pretty wet from the jar.

@Halogen Oven - So glad they worked and you enjoyed them!

@Erica - Ah!! Yess! Love that they passed the test of a big group!! Thanks for letting me know. :)
July 16, 2013 | Registered CommenterAshley
I made this recipe today! Served atop some salad greens! The burgers themselves were fantastic, but they didn't stay together as well. The patty shape was fine, it was just when I was eating them, they were less hard/ more on the mushy (although I don't really want to use that word to describe it) side, not that I minded much. Do you think I over-processed the burger, or should I have added more oat flour? Just for future reference

How do you get these amazing flavors to mend so well?! I am astounded at your skill :) And stay safe on the bike!
July 17, 2013 | Unregistered CommenterTeddi
Sorry about your fall, glad your ok. My Hubby's just brought clip peddles, whoops!
Your burgers look fabulous, gonna give them a try tomorrow. Can I freeze them?
July 21, 2013 | Unregistered CommenterAvril Eastwood
@Teddi - Glad you liked them despite the softer texture. These definitely are a bit on the softer side of the veggie burger rhelm but still should hold together. I think a bit more oat flour will do the trick. It's hard to be exact on the dry measurements since there are a lot of variables... ie: how cooked the beans are, how wet they are after rinsing, how oily the sun-dried tomatoes are, wetness of the onion, etc. Glad the flavors were to your liking!!

@Avril - You should be able to freeze them after cooking and allowing to fully cool. Just wrap in plastic wrap and then in a freezer bag. These are a bit softer then some other bean burgers so when you thaw + re-heat them they may lose some of their shape.
July 21, 2013 | Registered CommenterAshley
Ashley, thanks so much for the ideas on options I love all 3 you suggested, so I'm going to experiment!
July 21, 2013 | Unregistered CommenterLIsa
oh, mannn hope you doing ok. Sounds like a bad fall, but I do like you spirit.
Stumbled upon the burgers on fg and had to come to checkout the recipe. Love it.
July 23, 2013 | Unregistered CommenterAsh@foodfashionparty
Ashley - I am going to gush about you right now - I made these burgers last night and cannot believe how flavorful and easy these were to make. You are spectacular!!!!! I have been reading your blog for awhile now and you just keep impressing me with your wonderful recipes. You are so talented and I (among many others) am so glad you share your awesome ideas. Keep up the great work and thank you!
July 26, 2013 | Unregistered CommenterCindy
Made these last night. Sooo good! Thanks for posting this - was a little bummed at the number of dishes I dirtied though LOL I think I used every measuring cup in the house! Maybe on my 2nd attempt i'll be better at eyeballing with only a few measuring cups required.
July 26, 2013 | Unregistered CommenterChatelaine
I can't wait to make these for dinner. Did you ever try to make a batch ahead and freeze for another meal? I was wondering if they would still be as delicious. I'm going to venture a try.
Thanks for the awesome recipe I will let you know how they make out frozen!
August 3, 2013 | Unregistered CommenterMadge
I made these for dinner today, and they are delicious! I served them in a similar fashion to the ones in your photos, except topped with Parmesan (instead of mozzarella) and with a bit of kale under the tomato slices. They are *excellent*, even without the extra toppings - super flavourful, great texture, etc. Thank you for the great recipe! :)
July 13, 2014 | Unregistered CommenterJenny
@Jenny - So glad you loved them!
July 14, 2014 | Registered CommenterAshley

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