Veggie-Flax Burgers
  • 16.5-ounce jar artichoke hearts, drained and quartered
  • 1teaspoon chopped garlic
  • 1/4cup chopped green onions
  • 3tablespoons chopped fresh parsleyor 2 teaspoons dried
  • 3/4cup cooked garbanzo beans, drained and rinsed
  • 3/4cup cooked kidney beans or black beans, drained and rinsed
  • 3 tablespoons ground flaxseedregular or golden
  • 2tablespoons roasted tahini or other nut butter
  • 4generous twists (about 1/4 teaspoon) freshly ground black pepperor to taste
  • 1/2cup cooked brown rice or millet
  • Cooking spray
  • 4 whole-grain vegan hamburger bunsoptional
  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.
Recipe Notes
Nutrition Facts
Veggie-Flax Burgers
Amount Per Serving
Calories 215
% Daily Value*
Sodium 331mg 14%
Total Carbohydrates 24g 8%
Dietary Fiber 9g 36%
Protein 10g 20%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 215 cal, 37% fat cal, 9g fat, 1g sat fat, 0mg chol, 10g protein, 24g carb, 9g fiber, 331mg sodium