Ingredients:
1 (6 1/2 ounce) jars artichoke hearts, drained and quartered
1 teaspoon garlic, chopped
1/4 cup green onions, chopped
4 tablespoons fresh parsley ( or 2 tsp. dried)
3/4 cup cooked garbanzo beans, drained and rinsed
3/4 cup cooked kidney beans, drained and rinsed ( or black beans)
3 tablespoons ground flax seed
2 tablespoons roasted tahini ( or other nut butter)
1/4 teaspoon fresh ground black pepper
1/2 cup cooked brown rice ( or millet)
4 hamburger buns
Directions:
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!
Servings: 4
Time preparation: 10 min.
Time total: 20 min.