Roasted Garlic Artichoke Burger
Roasted garlic, white beans, tender artichoke hearts and Dijon mustard go into these healthy and delicious vegan artichoke burgers.
Servings: 4 -6
Calories: 401kcal
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
- 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 toppings of choice.
Nutrition
Serving: 1burger | Calories: 401kcal | Carbohydrates: 67.5g | Protein: 17g | Fat: 9.1g | Saturated Fat: 1.7g | Sodium: 941mg | Potassium: 643mg | Fiber: 11.5g | Sugar: 5.4g | Calcium: 232mg | Iron: 6mg