|  Serves 4 / This is a true veggie-lover’s burger—not an “I can’t believe this isn’t beef” patty. The flax adds a little bulk and binding power (and its great nutritional qualities) to this veggie-legume blend. Garnish with your favorite condiments, cheese, or sliced vegetables.
1 6.5-ounce jar artichoke hearts, drained and quartered
1 teaspoon chopped garlic
1/4 cup chopped green onions
3 tablespoons chopped fresh parsley, or 2 teaspoons dried
3/4 cup cooked garbanzo beans, drained and rinsed
3/4 cup cooked kidney beans or black beans, drained and rinsed
3 tablespoons ground flaxseed, regular or golden
2 tablespoons roasted tahini or other nut butter
4 generous twists of freshly ground black pepper (about 1/4 teaspoon), or to taste
1/2 cup cooked brown rice or millet
Cooking spray
4 whole-grain vegan hamburger buns (optional) 1. Place artichoke hearts, garlic, green onions, parsley, garbanzo beans, kidney or black beans, ground flaxseed, tahini, and pepper in a food processor; pulse about eight times, until blended. Scrape down sides and pulse another six times. Do not overprocess. Transfer to a bowl and gently stir in cooked rice or millet. 2. Divide mixture into four portions and form into patties 1/2-inch thick. 3. Heat a large nonstick frying pan over medium heat and coat with cooking spray. Fry burgers until bottoms are brown, about 5 minutes. Spray tops of burgers with cooking spray and flip. Cook until brown, about 5 more minutes. Serve on buns, if desired. | Nutrition Facts Per Serving: | | Calories: 215 |  | | % fat calories: 37 | | | Fat: 9g | | | Saturated Fat: 1g | | | Cholesterol: 0mg | | | Protein: 10g | | | Carbohydrate: 24g | | | Fiber: 9g | | | Sodium: 331mg | | |
