3/4cupcooked kidney beans or black beans, drained and rinsed
3 tablespoonsground flaxseedregular or golden
2tablespoonsroasted tahini or other nut butter
4generous twists (about 1/4 teaspoon)freshly ground black pepperor to taste
1/2cupcooked brown rice or millet
4whole-grain vegan hamburger bunsoptional
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.
Divide mixture into four portions and form into patties 1/2-inch thick.
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.
Amount Per Serving
% Daily Value*
Total Carbohydrates 24g8%
Dietary Fiber 9g36%
* Percent Daily Values are based on a 2000 calorie diet.