These vegan artichoke white bean burgers are packed with Mediterranean flavor and healthful ingredients! They’re also gluten free and super versatile.
I’ve been eating lots of artichoke hearts lately. The shelf-stable ones (both canned and in the jar) have been easy to find nearby, and I’m enjoying the bright, tangy, and gently acidic flavor they lend to bowls, salads (like this easy pantry concoction from last week), and pasta. I’m also looking forward to remaking this chickpea polenta dish—a favorite from the winter—very soon.
Last week, I decided to experiment with putting artichokes into a plant-based burger, because why not? They add so much flavor to everything else, and I imagined that they’d be a perfect base for a Mediterranean patty.
I was so happy with how they turned out: different from the burgers I usually make, which have a smoky or Southwestern flavor profile. They’re garlicky, the lemon is assertive, and I love the addition of Italian herbs (I used a dried herb blend, but you could use oregano instead).
Instead of serving them as I usually serve burgers—with plenty of ketchup, sometimes lettuce and tomato—I served them with a schmear of hummus and a little spinach salad (baby spinach, olive oil, lemon, salt, pepper). The meal was refreshing yet filling, which is what I wanted it to be, and it was too good for me not to share with you today.
I think it’s sort of a pain to sauté burger ingredients (onion and garlic, etc.), only to add them to the food processor for blitzing. But when I make burgers this way, I really do think they’re more flavorful than when I add raw onion/garlic to the processor, or use onion and garlic powder instead.
Even with the sautéing, these burgers come together fast, and the leftovers gave me days of good eats. After trying them traditionally, on buns, I also experimented with serving them in bowls with quinoa and dressed greens, and one or two got stuffed into pitas with hummus, falafel-style. All very tasty. Hope you might get a chance to try them soon, and that you’ll enjoy them, too!
Happy Tuesday, friends, and here’s to another week of staying safe and keeping as well as we can. I’ll be back around here soon.
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We love these. We don’t eat them as burgers, but top them with hummus of some sort or a herbed tahini sauce. So good and great to have a stash in the freezer.
I love this recipe, too, Jennifer! So glad that you enjoy the burgers (and that sounds like a great way to serve them).
Yum I loved these! Had them as burgers one night, then in bowl with salad the next night then took one to work with veggies. They hold together so well for an oven baked burger. Thanks Gina!
Yay! So glad you liked them.
These were so delicious. Used Trader Joe’s grilled artichokes 🙂
They tasted amazing! Thank you so much for sharing Gena!
So glad you like them!
These were delicious! Thanks for sharing your recipe.
Yay! So glad you enjoyed them.
Woah, this looks absolutely beautiful! Thanks for the recipe, I can’t wait to try it!
Do you have a recommendation on brands of artichoke hearts you like or is one just as good as another? Thanks. Susan
I think they’re pretty much comparable, and it doesn’t matter too much. I’ve been using the canned, quartered artichoke hearts from Native Forest because that’s what my local/walking distance grocer carries!
These look like keepers! Pinned. White beans not easy to find right now, canned or dried. They’ll come around again…