Roasted garlic, white beans, tender artichoke hearts and Dijon mustard go into these healthy and delicious vegan artichoke burgers.
Veggie burgers are so much fun. They’re just about my favorite type of recipe to make, because there’s just so much you can do with them.
I never liked burgers growing up. I was the weird kid. Then I went vegetarian and tried a veggie burger. Still unimpressed. I don’t remember what kind of burger it was that I first tried, but it came from a local health food store and it’s a safe bet that it was created in an attempt to impersonate some type of meat. I was reluctant to even try it, knowing I wasn’t into burgers to begin with, but this was 1993 and my options were pretty limited back then.
It wasn’t until a few years later, while dining at a restaurant, that I was pretty much forced to order a veggie burger, with there being no other vegetarian options on the menu. I loved it! It was nothing like the veggie burger I’d tried before. This one was packed with mushrooms, carrots, maybe spinach…I can’t remember, but you get it. I guess what I’m saying is: this was a veggie burger. Veggie, in the truest sense, being made of, and tasting like veggies, and not an imitation of something I never liked to begin with.
After that I learned that I could buy veggie burgers made out of veggies at the store, and eventually I started making my own. The best part about making veggie burgers at home is that you can play around with your favorite veggies. A can of beans usually helps with binding and bulk, but this isn’t always necessary (check out this beanless burger). For these artichoke burgers, I went with a can of cannellini beans, because they go so nicely with artichokes. The roasted garlic has a mellow, buttery flavor that works out great here, but for a quicker version you can skip the roasting and just toss in 3-4 garlic cloves.
Roasted Garlic Artichoke Burger
- 1 large garlic bulb
- 1-2 tbsp. olive oil
- 1-14 oz. can cannellini beans rinsed and drained
- 1-9 oz package artichoke hearts thawed (could sub a 14 oz. can)
- 1 cup panko bread crumbs
- 1/4 cup fresh parsley
- 3 tbsp. lemon juice
- 2 tbsp. Dijon mustard
- 1/4 tsp. salt
- 1/4 tsp. pepper
Preheat oven to 400º. Cut the top off of your garlic bulb, cutting into the tops of as many cloves as possible. Place on a small sheet of foil and drizzle with olive oil so the entire outer surface is lightly coated. Wrap loosely in foil and place in oven. Bake until cloves are soft and lightly browned, about 30-40 minutes. Unwrap and allow to cool.
Place all remaining ingredients into food processor bowl. Gently squeeze garlic bulb to expel the soft roasted garlic cloves and place in food processor with remaining ingredients. Pulse a few times until coarsely chopped and well mixed, stopping to scrape down sides of bowl as needed. Shape into 4-6 patties.
Lightly coat a large flat-bottomed skillet with olive oil and place over medium heat. Working in batches if needed, place patties into skillet and cook until browned on bottoms, about 4 minutes. Gently flip and cook until browned on opposite sides, about 4 minutes more.
Serve on burger buns topped with veggies, hummus, vegan mayo or more Dijon mustard.