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