This tender, flavor-packed Basil Apricot Burger is topped with my Homemade Apricot Basil Jam, Caramelized Onions and, of course, more fresh Basil.
The toppings are stellar and really makes these burgers pop with flavor. Although, the patties alone are so scrumptious!
They’re packed with a bunch of fresh Basil, Dried Apricots, Chickpeas, Peanut Butter, Garlic and warm spices like Cumin, Ginger and Cloves.
Basil Apricot Burger (V/GF)
- 1 15 oz can chickpeas , drained and rinsed
- 1/2 of a large red onion , roughly chopped
- 1 cup fresh basil , tightly packed
- 1 tbsp gluten-free all purpose free flour
- 14 dried apricots
- 2 tbsp peanut butter
- 2 large cloves of garlic
- 1/4 tsp ground cumin
- 1/4 tsp ground ginger
- a pinch of ground cinnamon
- a pinch of ground coriander
- a pinch of cayenne powder
- a pinch of ground cloves
- salt and pepper to taste
- 4 buns
- apricot basil jam
- caramelized onions
- fresh basil
In a food processor, combine all of the ingredients and process until smooth.
Transfer mixture to the refrigerator to chill for half an hour.
Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
Form mixture into 4 even sized patties and place on the parchment lined baking sheet.
Bake for 20 minutes on each side, or until golden brown and firm.
Apricot Basil Jam (V/GF)
This jam comes together in 15 minutes or less and it only takes FIVE ingredients! It contains no pectin or cane sugar. Instead, it's made with wholesome ingredients like fresh apricots, fresh basil, lemon juice, pure maple syrup and chia seeds.
- 2 cups fresh apricots , chopped
- 2 tbsp pure maple syrup
- 2 tbsp lemon juice
- 2 tbsp fresh basil , finely chopped
- 2 tbsp chia seeds
Coat the peaches with maple syrup and lemon.
Place chopped peaches to a pot or saucepan and coat the fruit with the maple syrup and lemon juice. Then, add the basil. Stir to combine.
Heat over medium/low heat until the peaches turns soft and starts bubbling, about 5 minutes.
Reduce heat slightly and lightly smash fruit with a fork.
Add chia seeds and stir until combined.
Bring heat back to med/low and let bubble until jam thickens, about 5-10 minutes. Make sure to stir every once in awhile to avoid burning!
Remove from heat and let cool for 10 minutes before transferring to jars.
Enjoy!! Store in fridge up to 2 weeks.