These burgers are light, tangy, and so delicious. Made with artichoke hearts and zinc-rich oats, brown rice, and sunflower seeds, these burgers will be a hit with everyone. Make a double batch and freeze them so you can have one whenever the craving hits. Believe us, it will happen.
Artichoke Sunflower Burgers [Vegan]
- 2 cups artichoke hearts (see notes)
- 1 1/2 loosely packed cups cooked and cooled brown rice or potatoes (see notes)
- 1/4 cup nutritional yeast
- 1/4 cup sunflower seeds
- 1/4 loosely packed cup fresh Italian parsley (see notes)
- 1 tablespoon mild miso (ex: chickpea or brown rice)
- 1 teaspoon Dijon mustard
- 1/2 rounded teaspoon sea salt
- 1 medium clove garlic (see notes)
- Freshly ground black pepper to taste, optional
- 1 tablespoon red wine vinegar
- 1 cup rolled oats
- In a food processor, add and the artichoke hearts, rice, nutritional yeast, sunflower seeds, parsley, miso, Dijon mustard, sea salt, garlic, black pepper, and vinegar and purée. Once the mixture is coming together and a little sticky, add the oats and pulse through several times. Refrigerate for an hour if possible (it will make it easier to shape the patties).
- After chilling, take out scoops of the mixture and form burgers in your hands. I scoop generously with an ice cream scoop, roughly 1/3- 1/2 cup for each.
- To cook, heat a nonstick skillet over medium heat. Cook the patties for 5–7 minutes on the first side, and then another 3–5 minutes on the second side until a little golden. Serve with the fixings of your choice.
Artichokes Note: I use frozen artichokes from Trader Joe’s. I find the flavor and texture much better than canned, and they are more affordable as well. If using frozen, just allow the artichokes to thaw before pureeing. Potato Note: Instead of leftover rice, you can use prebaked, leftover red or Yukon gold potatoes—but the technique is a little different than if you’re making the recipe with rice. Potatoes can become sticky and glutinous when pureed in a food processor. So, if using potatoes, first peel and roughly cube or chop 1 1/2 –1 ¾ cups. Then, follow the recipe directions but add the potatoes last, after pureeing in the oats. Simply pulse the potatoes until they are worked through the mixture and you can take a small amount and form into a ball in your hand. Do not overprocess. Garlic Note: I’m conservative with the garlic for the kiddos, but you can use more if you like. Fresh Herbs Note: Fresh parsley adds a nice flavor element to these burgers. If you don’t have it, you can substitute fresh basil. I wouldn’t substitute many other herbs, or use dried, though.