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Artichoke Chia Burger Recipe
Try this protein-rich vegetable patty either tucked inside of a wrap or atop a toasted bun and serve it with vegan aoili, fresh arugula and extra shallots to enhance its natural flavors.
INGREDIENTS1 Tbsp. olive oil, plus extra for cooking ½ cup minced shallots 4 cloves garlic, minced 3 Tbsp. yellow miso 1 cup Navitas Organics Cashew Nuts 2 Tbsp. Navitas Organics Chia Powder ¼ cup rolled oats 1 15-ounce can Great Northern beans, drained 5 jarred artichoke hearts, squeezed to remove excess moisture and chopped |
DIRECTIONSWarm the oil in a small sauté pan over medium heat. Add the shallots and cook for 2-3 minutes, to soften. Add the garlic and cook for 30 minutes longer. Remove from heat and transfer the pan contents to a food processor. Add the miso, cashews, chia powder and oats, and process until the cashews are broken down into small bits. Add the beans and artichoke hearts, and process again until the mixture starts to stick together, while leaving plenty of texture. Refrigerate for 30 minutes. Form the mixture into six compact patties. Warm a little oil in a sauté pan over medium-low heat, and sauté for a few minutes on each side until browned. Serve warm. Makes 6 patties
Submitted by Julie Morris | Luminberry |
Try this protein-rich vegetable patty either tucked inside of a wrap or atop a toasted bun and serve it with vegan aoili, fresh arugula and extra shallots to enhance its natural flavors.
Ingredients
- 1 Tbsp. olive oil, plus extra for cooking
- ½ cup minced shallots
- 4 cloves garlic, minced
- 3 Tbsp. yellow miso
1 cup cashew nuts
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2 Tbsp. Navitas Organics Chia Powder
- ¼ cup rolled oats
- 1 15-ounce can Great Northern beans, drained
- 5 jarred artichoke hearts, squeezed to remove excess moisture and chopped
Directions
- Warm the oil in a small sauté pan over medium heat. Add the shallots and cook for 2-3 minutes, to soften. Add the garlic and cook for 30 minutes longer.
- Remove from heat and transfer the pan contents to a food processor. Add the miso, cashews, chia powder and oats, and process until the cashews are broken down into small bits.
- Add the beans and artichoke hearts, and process again until the mixture starts to stick together, while leaving plenty of texture. Refrigerate for 30 minutes.
- Form the mixture into six compact patties. Warm a little oil in a sauté pan over medium-low heat, and sauté for a few minutes on each side until browned. Serve warm.