Veggie-Flax Burgers

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THIS MEATLESS, DAIRY-FREE RECIPE HAS PROTEIN, FIBER AND THE BENEFITS OF HEALTHY FATS. TRY IT WITH LETTUCE, DICED TOMATO AND AVOCADO.

Course: Entree

Keyword: burgers, flax, mango, tofu, vegan, vegan recipe contest, vegetarian, veggie, Veggie, Flax, Burgers, tofu, mango, vegan recipe contest, vegan, vegetarian, spring 2019

Servings:

Calories: 214kcal

Author: Cynthia Bellini

Ingredients

1 (6.5-ounce) jar artichoke hearts, drained and quartered
1 teaspoon garlic, chopped
¼ cup green onions, chopped
3 tablespoons fresh parsley, chopped, or 2 teaspoons dried
¾ cup Simple Truth garbanzo beans, drained and rinsed
¾ cup Simple Truth kidney or black beans, drained and rinsed
3 tablespoons ground flaxseed, regular or golden
2 tablespoons roasted tahini, or other nut butter
4 generous twists of freshly ground black pepper
½ cup cooked brown rice or millet

Instructions

Place all ingredients except rice or millet in a food processor; pulse about eight times, until blended. Scrape down sides, and pulse another six times. Do not overprocess. Transfer to a bowl, and gently stir in cooked rice or millet.
Divide mixture into four portions, and form into ½-inch-thick patties.
Heat a large, nonstick frying pan over medium heat, and coat with cooking spray. Fry burgers until bottoms are brown, about 5 minutes. Spray tops of burgers with cooking spray, and flip. Cook until brown, about 5 minutes. Serve on buns, with lettuce, diced tomato and sliced avocado, if desired.

Notes

More than 500 readers submitted entries for the debut Live Naturally/Vegan Fusion vegan-recipe contest. This delicious, plant-based creation was among the 21 that rose to the top.

Nutrition