These artichoke burgers might be the best-tasting meatless burger!
I have a number of healthy vegan burger recipes, from my Mediterranean Burgers to Umami Burgers to Mushroom Burgers and even Beet Burgers!
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.
Great taste and comes together easily. I used the potato add in instead of brown rice. So good!
These were fabulous!!! I think my favorite burger of all time. I didn’t make any changes to the recipe the only thing I tweaked was I air-fried them. I tried a couple in the skillet and decided to try the air fryer as well. We liked them even better, they had a crispy outside and we fully cooked inside. The first time I ever served my husband a vegan black bean burger he asked me when could we start eating “normal” again. When I served him these, he asked me when could we have them again! Thank you Dreena!
Thank you so much for the glowing report, Julie! I’m so happy you loved the recipe, it’s a favorite of ours as well. And, that’s the best feedback to hear about your husband, amazing!
My family loves these! Perfect texture and a nice fresh flavor. I added 2 cloves of garlic. I even tore up a couple and threw them into my green salad. Thank you
I’m so excited to try these! Can they be grilled or will they fall apart?
Great! Hope you love them. 🙂 I’d say they might be a little delicate for a grill, at least for standard grill plates. But, worth a try, you could also use foil as a back-up.
Can you tell me what the nutrition is (protein, sodium, fat) thanks.
Hi Kathy, I don’t have those nutritional stats. But, if you want to input the recipe there are some apps and sites where you can do that. Here’s one: https://nutritiondata.self.com/ Hope that helps!
Do these freeze well? If so, any special instructions for using them after them are frozen? Thanks for this and all the helpful tips!
Hi Justina, yes, to freeze: shape patties and layer with slips of parchment between, storing in an airtight container. Should freeze just fine! When ready to cook, remove to thaw for a few hours.
I’ve made these several times and my family loves them! Thank you, Dreema, for another winning recipe!
Hi Darla, thanks so much for sharing your feedback and recipe luv.
Have you tried leaving out the oats?
Hi Jeanne, the oats help to firm up the patties. If you want to leave them out, add a little more rice (and using short-grain will help for binding as it’s stickier). They may be a little looser to form and when flipping.
Can these be baked? If so, how long and what temp?w
They can, I usually bake at 400 for about 10 minutes each side – that works for most veg burgers!