These artichoke burgers might be the best-tasting meatless burger!
I quite enjoy creating vegan burger recipes, because they are far tastier than anything storebought.
And, a homemade burger is most often the healthiest vegetarian burger.
Because they are made with things like whole grains, beans, nuts and seeds, and veggies. Whereas storebought meatless burgers often contain more processed items, more salt, and a lot of oil.
What’s in these artichoke burgers?
We love artichokes, and it appears you guys do too!
So, let’s talk about these Artichoke Burgers. They are:
- vegan, gluten-free, nut-free, and oil-free
- In addition to the artichokes, I use precooked brown rice and sunflower seeds in these patties (if you want to sub a nut for the sunflower seeds, I’d probably use almonds)
- use frozen or canned artichokes
- everything is prepped in the food processor – easy as pie! (no, way easier than pie)!!
What condiments do you put on a veggie burger?
This question comes up a lot, and there are many options. Truly, it’s what you like on a burger, any vegan sauce or topping. Such as:
- the more obvious condiments: ketchup, mustard, relish, mayo (vegan), vegan cheeses, vegan sour cream
- less obvious condiments: sliced avocado, guacamole, avocado cream, hummus, oil-free alternatives to mayo (ex: cashew cream), salsa, oil-free alternatives to vegan cheeses (ex: nut cheeses)
- veggies: grilled or raw sliced onion, sliced tomatoes, lettuce, pickles, sliced olives, jarred sliced jalapenos, roasted red peppers
- ? what have I missed! ?
Summing it up, these artichoke burgers are easy, delicious, healthy: a must-make!
Be sure to let me know how you enjoyed these burgers in the comments, and of course any questions your have. Enjoy, friends! x Dreena
Artichoke Sunflower Burgers
- 2 cups artichoke hearts see note
- 1 1/2 loosely packed cups cooked and cooled brown rice or potatoes see note
- 1/4 cup nutritional yeast
- 1/4 cup sunflower seeds
- 1/4 loosely packed cup fresh Italian parsley see note
- 1 tablespoon mild miso ex: chickpea or brown rice
- 1 teaspoon Dijon mustard
- 1/2 rounded teaspoon sea salt
- 1 medium clove garlic see note
- 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 puree. 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 3/4 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.