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 or kale...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. In fact, I've made burgers out of all the above-mentioned veggies: mushroom burgers, kale burgers, and even carrot burgers.
The best part about making veggie burgers at home is that you can play around with just about any veggie. A can of beans usually helps with binding and bulk, but this isn't always necessary. 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.
What to Serve with Artichoke Burgers
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Roasted Garlic Artichoke Burger
Ingredients
- 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
- ¼ cup fresh parsley
- 3 tbsp. lemon juice
- 2 tbsp. Dijon mustard
- ¼ tsp. salt, plus more to taste
- ¼ tsp. pepper, plus more to taste
- 4 burger buns
- Toppings of choice, such as vegan mayo, tahini, lettuce, tomato and sliced onion
Instructions
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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.
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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.
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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.
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Serve on burger buns topped toppings of choice.
Thanks Alissa! This sounds like a great combination. Must try! :))
It was so good! I hope you enjoy it as much as I did!
Wow Alissa! This burger looks incredible. My husband and I LOVE artichokes so I will definitely be trying this next week.
I'm looking for new recipes to keep my picky 10 year old interested in more than (vegan) not dogs and chickenless nuggets. We'll see how he loves the new veggie burgers! We'll try baking instead of pan frying though (we are oil-free). THANKS!
Wow, this looks fantastic. I'm making it tomorrow.
I liked the story about your history with "Veggie" burgers. My bride is vegan/vegetarian, and I am also when we eat at home. Personally I'm not a radical either way. I am happy with Vegan and Non-Vegan as well as Vegetarian. I'm a foodie at heart.
I was very interested with what you were saying about being forced to order THE ONLY vegetarian item on the menu, which was a veggie burger. My bride goes through the same thing when we go out with family or friends. The choices are not always good. But sometimes surprising in the oddest restaurants. Eating at home is always better. I am very interested in trying your roasted garlic artichoke burger. I think we will both be happy with the results and not have to "settle" for less than what we want at a restaurant.
Can you sub the cannelli beans with other beans? Garbanzos?
I think that would work just fine. :)
LOVE these flavors!! Mine didn't hold very well when cooking, think I'll try adding an egg next time
Glad you enjoyed them!
Could gluten free breads crumbs be substituted for panko?
I think so! I don't work with gluten-free breadcrumbs much, but I think they generally work as a substitute for regular panko. :)
Do you know what the calorie content is ?
I don't, but this is a really good tool if you'd like to take a crack at it yourself: https://www.caloriecount.com/cc/recipe_analysis.php
Do I need to drain the frozen thawed artichoke s?
If there's a lot of water when you thaw them I'd drain them - I usually don't find that there's much though. :)
Taste was good but they didn’t hold up. It was a mushy burger.
Sorry to hear that! If the mix seems a little mushy you could try adding a bit more panko to make it sturdier. :)
Are you able to bake these burgers?
I haven't tried, but I think so! I'd try 15 minutes on each side at 400°F.