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.