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Ingredients
½ can (14 oz) artichoke bottoms
½ cup (3 1⁄2 oz) brown rice, cooked
1 basket cashew sunflower pulp, completely strained so no liquid is left
½ small-medium sized onion
1 garlic clove
1 tbsp olive oil, plus more for sautéing
1 tsp ground cumin
1 tsp grated lemon zest
salt and pepper to taste
3 tbsp arrowroot
burger buns of choice
toppings of choice
Golden Artichoke Patty
Total Time: 30 minutes (active time), plus chilling time (1 hour - overnight)
Looking for a new go-to vegan burger? Look no further than our Golden Artichoke Patty. Full of flavor with hints of lemon zest, garlic, cumin and more. Featuring leftover cashew sunflower pulp!
Servings: 4 patties
Ingredients
½ can (14 oz) artichoke bottoms
½ cup (3 1⁄2 oz) brown rice, cooked
1 basket cashew sunflower pulp, completely strained so no liquid is left
½ small-medium sized onion
1 garlic clove
1 tbsp olive oil, plus more for sautéing
1 tsp ground cumin
1 tsp grated lemon zest
salt and pepper to taste
3 tbsp arrowroot
burger buns of choice
toppings of choice
Directions
Step 1
Combine the artichoke bottoms, rice, cashew sunflower pulp, onion, and garlic in a food processor or blender. Process until smooth, and transfer mixture to a bowl. Add the olive oil, cumin, lemon zest, salt, and pepper, and stir to combine. Add arrowroot, and mix again. Form into 4 patties and transfer to the refrigerator to chill overnight (if you’re in a rush, let it chill for at least 1 hour, but overnight is preferable).
Step 2
In a nonstick frying pan over medium-high heat, drizzle a little olive oil. Add the patties and cook until golden brown on each side (approx. 5-6 minutes per side).
Step 3
Serve with toppings of choice (we served with yellow mustard and sautéed yellow bell peppers) over burger buns of choice.