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