Ingredients
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1 (6 1/2 ounce) jar artichoke hearts, drained and quartered
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1 teaspoon garlic, chopped
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4 tablespoons fresh parsley (or 2 tsp. dried)
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3/4 cup cooked garbanzo beans, drained and rinsed
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2 tablespoons roasted tahini (or other nut butter)
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1/4 teaspoon fresh ground black pepper
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1/2 cup cooked brown rice (or millet)
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4 hamburger buns
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1/4 cup green onion, chopped
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3/4 cup cooked kidney bean, drained and rinsed (or black beans)
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3 tablespoons ground flax seed
Instructions
- Put the artichoke hearts, garlic, green onions, parsley, garbanzo beans, kidney beans, ground flaxseed, tahini, and black pepper in a food processor; pulse about eight times, until blended. Now scrape down the sides and pulse another six times. Don't overprocess! Move to a bowl and gently stir in cooked rice.
- Divide the mixture into four portions and form into patties about 1/2" thick.
- Heat a larage nonstick frying pan over medium heat and coat with cooking spray. Fry the burgers until the bottoms are brown, about 5 minutes. Spray the tops of the burgers with the cooking spray and turn over. Cook until brown, about 5 minutes more. Serve on buns, if desired. Enjoy!