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

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.