3tablespoonsall-purpose, oat, or gluten free all-purpose flour
For serving: burger buns of choice, dressed greens, hummus or bean dip, tapenade, Dijon mustard—it's up to you!
Preheat your oven to 375F.
Heat the olive oil in a wide skillet over medium heat. Add the shallots. Cook, stirring constantly, for 1-2 minutes, or until the shallots are clear but not yet crisping. Add the garlic and cook for one more minute, stirring as you go. Add the artichoke hearts, white beans, lemon juice, Italian seasoning, salt and pepper to the skillet. Mix the ingredients well and heat them through.
Place your cooked quinoa into a food processor fitted with the S blade. Add the warm artichoke mixture. Pulse repeatedly for a minute or so, until the mixture has broken down and no large pieces of artichoke or bean remain, but the burger mixture still has some texture.
Carefully remove the S blade from your processor, then sprinkle the flour into your burger mixture and stir/mash it all together with a fork (this incorporates the flour but prevents you from over-processing the mixture). If you like, you can also transfer everything to a mixing bowl after processing and mixing in the flour there; I think it's easier and less cleanup to do it in the bowl of the processor! Cover the bowl of the processor and let everything sit for 10 minutes, so that the flour can absorb some moisture and the burger mixture will firm up.
Shape the burger mixture into 6 patties. It'll be sticky, but you should still be able to shape it; if it's too sticky to work with, add an extra tablespoon of flour. Transfer your patties to a parchment lined baking sheet.
Bake the burgers for 15 minutes. Flip them and bake for another 10 minutes, or until golden brown on each side. Enjoy!
Leftover burgers will keep in an airtight container in the fridge for up to 5 days and can be frozen for up to 6 weeks.