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.
Veggie-Flax Burgers
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Ingredients
- 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
Instructions
- 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.
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
