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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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The flax adds some bulk and binding power and also great nutritional value! Garnish with your favorite condiments, cheese, lettuce, etc. Adapted from Delicious Living magazine(Feb. 05) I haven't tried this yet, so placing it here for safekeeping. Ingredients:
1 (6 1/2 ounce) jar artichoke hearts, drained and quartered |
1 teaspoon garlic, chopped |
1/4 cup green onion, chopped |
4 tablespoons fresh parsley (or 2 tsp. dried) |
3/4 cup cooked garbanzo beans, drained and rinsed |
3/4 cup cooked kidney bean, drained and rinsed (or black beans) |
3 tablespoons ground flax seed |
2 tablespoons roasted tahini (or other nut butter) |
1/4 teaspoon fresh ground black pepper |
1/2 cup cooked brown rice (or millet) |
4 hamburger buns |
Directions:
1. Put the artichoke hearts, garlic, green onions, parsley, garbanzo beans, kidney beans, ground flaxseed, tahini, and black pepper in a food processor; pulse about eight times, until blended. Now scrape down the sides and pulse another six times. Don't overprocess! Move to a bowl and gently stir in cooked rice.
2. Divide the mixture into four portions and form into patties about 1/2 thick.
3. Heat a larage nonstick frying pan over medium heat and coat with cooking spray. Fry the burgers until the bottoms are brown, about 5 minutes. Spray the tops of the burgers with the cooking spray and turn over. Cook until brown, about 5 minutes more. Serve on buns, if desired. Enjoy!
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