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.