Prep 10 mins
Cook 10 mins
The flax adds some bulk and binding power and also great nutritional value! Garnish with your favorite condiments, cheese, lettuce, etc. Adapted from Delicious Living magazine(Feb. 05) I haven't tried this yet, so placing it here for safekeeping.
- 1 (6 1/2 ounce) jar artichoke hearts, drained and quartered
- 1 teaspoon garlic, chopped
- 1⁄4 cup green onion, chopped
- 4 tablespoons fresh parsley (or 2 tsp. dried)
- 3⁄4 cup cooked garbanzo beans, drained and rinsed
- 3⁄4 cup cooked kidney bean, drained and rinsed (or black beans)
- 3 tablespoons ground flax seed
- 2 tablespoons roasted tahini (or other nut butter)
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄2 cup cooked brown rice (or millet)
- 4 hamburger buns
- Put the artichoke hearts, garlic, green onions, parsley, garbanzo beans, kidney beans, ground flaxseed, tahini, and black pepper in a food processor; pulse about eight times, until blended. Now scrape down the sides and pulse another six times. Don't overprocess! Move to a bowl and gently stir in cooked rice.
- Divide the mixture into four portions and form into patties about 1/2" thick.
- Heat a larage nonstick frying pan over medium heat and coat with cooking spray. Fry the burgers until the bottoms are brown, about 5 minutes. Spray the tops of the burgers with the cooking spray and turn over. Cook until brown, about 5 minutes more. Serve on buns, if desired. Enjoy!
I was very impressed with how these turned out. I used milled flax seed instead of ground, and regular rather than roasted tahini. The texture was a little lumpy for my family so next time I may mix it more, then scrape the sides and add the flax seed.
We really liked the test batch so I added cumin to the basic mix and DH cooked it up and crumbled it up and made it a taco. He said it was very good. It seems to be a good basic meat substitute that with a little work could be turned into anything from Swedish meatballs to tacos. I am looking forward to playing around with it.
So fun. . .I have never made a veggie burger before! My version (using low sodium beans and soybean butter instead of tahini) was a 4 star, but I am sure it would be a 5 star recipe if made as written. I topped ours with some cheese and avocado; cheese was totally unnecessary, but avocados were wonderful! I think a great topping would be some garlic/lemon mayo!! I also believe you could sub out cilantro for the parsley. Made for VEG*N SWAP. Thanks Sharon
These were surprisingly good! I expected them to taste healthy but they had a good flavor and texture. I had mine on a wheat bun with a big chipotle pepper. I am trying to cut down on red meat and increase my omega-3's so this is my perfect recipe. Try it, you'll like it!! Thanks for the recipe.