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Artichoke Sunflower Burgers from "Plant-Powered Families" cookbook by Dreena Burton
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Artichoke Sunflower Burgers

I made these and was surprised by how much my family loved them. Even our daughter, who proclaims that she “does not like artichokes,” was asking for seconds. If you have artichoke lovers in your house, you may want to double the batch!
Course burgers, Main Course
Keyword artichokes, brown rice, burger, burgers, sunflower seeds
Servings 5 patties

Equipment

  • food processor

Ingredients

  • 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

Instructions

  • 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.

Notes

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.