May 14, 2015
Artichoke Sunflower Burgers
2 cups (450g) artichoke hearts, thawed if frozen
1 1/2 loosely packed cups (340g) cooked and cooled brown rice
1/4 cup (60g) nutritional yeast
1/4 cup (60g) sunflower seeds
1/4 loosely packed cup (small bunch) fresh Italian parsley or basil
1 tablespoon mild miso
1 teaspoon Dijon mustard
1/2 rounded teaspoon sea salt
1 medium clove garlic
Freshly ground black pepper to taste
1 tablespoon red wine vinegar
1 cup (225g) rolled oats
1. In a food processor, combine the artichoke hearts, rice, nutritional yeast, sunflower seeds, parsley, miso, Dijon mustard, sea salt, garlic, black pepper and vinegar and purée. Once the mixture is coming together and a little sticky, add the oats and pulse through several times. Refrigerate for an hour if possible (this will make it easier to shape the patties).
2. After chilling, take out scoops of the mixture and form patties in your hands. Each scoop should be roughly 1/3 (75g) to 1/2 (115g) cup.
3. To cook, heat a nonstick skillet over medium heat. Cook the patties for 5 to 7 minutes on the first side, and then another 3 to 5 minutes on the second side until a little golden. Serve with the fixings of your choice.