Delicious Living
  • 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 (about 1/4 teaspoon) freshly ground black pepper (or to taste)
  • 1/2 cup cooked brown rice or millet
  • Cooking spray
  • 4 whole-grain vegan hamburger buns (optional)

Veggie-Flax Burgers

Elaine Magee | Delicious Living
  • Serves: 4 people
  • Calories per serving: 215

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. 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.

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


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