Artichoke Sunflower Burgers

This has become a family favorite. When I first made these I told my kids they were sunshine burgers because I knew otherwise they would not try them. They are from Dreena Burton’s Plant-Powered Families cookbook.

Artichoke Sunflower Burgers
Dreena Burton
Makes 5-6 patties

Ingredients:
2 cups artichoke hearts
1-1/2 loosely packed cups cooked and cooled brown rice or potatoes
1/4 cup nutritional yeast
1/4 cup Sunflower seeds
1/4 cup loosely packed cup Italian parsley
1 tbsp mild miso (ex. Chick pea or brown rice)
1 tsp Dijon mustard
1/2 tsp rounded sea salt
1 medium clove garlic
Freshly ground black pepper to taste (optional)
1 tbsp red wine vinegar
1 cup rolled oats

Preparation:

in a food processor, add the artichoke, rice, nutritional yeast, Sunflower seeds, parsley, miso, mustard, sea salt, garlic, black pepper and vinegar and purée.

Once the mixture is coming together, add the oats and pulse several times. Refrigerate for an hour if possible (so it’s easier to shape the patties).

After chilling, take out scoops of the mixture and form burgers with your hands. I scoop generously with an ice cream scoop, roughly 1/3-1/2 cup each.

To cook, heat a nonstick skillet over medium heat. Cook the patties for 5-7 minutes on the first side, and then another 3-5 minutes on the second side until golden. Serve with fixings of your choice.

I use frozen artichokes and allow them to thaw while the rice is cooking. You could also cook the rice ahead of time and reheat then add to mixture if you are pressed for time. I like making a veganaise, Dijon mustard sauce to top them with. Enjoy!

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