I have been slowly working my way through The Best Veggie Burgers on the Planet by Joni Marie Newman. This week we made the Sun-Dried Tomato and Artichoke Burger. It’s a winner and Joni has kindly given me permission to share the recipe with you. Enjoy!
Sun-Dried Tomato and Artichoke Burger
Makes 8-10 Burgers
- 2 tbsp olive oil*
- 8 oz mushrooms, sliced
- 1 yellow onion, roughly chopped
- 2 tbsp minced garlic
- Pinch of salt
- 1 can artichoke hearts, drained
- 1/4 cup sun-dried tomatoes, packed in oil
- 6 oz roasted red peppers
- 1/4 cup nutritional yeast
- 2 cups quick-cooking oats
- 3 cups cooked brown rice**
- Oil, for frying (optional)
* If you want to cut back on oil, use a nonstick cooking spray or a Misto filled with olive oil.
** You can use vegetable broth instead of water when cooking the rice to enhance the flavor.
In a food processor, combine artichokes, sun-dried tomatoes, peppers, nutritional yeast, oats and rice. Add the sautéed mixture. Process until a uniform consistency is achieved. Transfer to a bowl and refrigerate for about one hour. This will allow the oats to absorb a lot of the moisture and make the patties easier to form.
Depending on the moisture content of your mix, you may want to add a little more or less oats.
Form into 8-10 patties and cook as desired. These are a bit on the mushy side when pan-fried. Baking seems to stiffen them up a bit more. But, even mushy, they taste delicious.
Pan-fry in oil over medium heat for 5-7 minutes per side, or until nice and crispy. Bake, loosely covered in a foil tent, at 350˚F for 15 minutes per side, or until firm and just beginning to brown.
- I have two Mistos always at the ready: one filled with olive oil and the other with canola.
- I roasted my own red peppers but you can also buy them.
- I topped my burger with homemade ketchup (recipe coming soon) and arugula.
- I pan-fried a batch and baked a batch. I agree with the author on her description of both methods. I preferred the burgers baked in the oven.