Spinach Artichoke Burgers

Serves: 8Prep Time: 15 minutesCook Time: 45 minutesTotal Time: 1 hour

Ingredients

• 1 cup onion (chopped)

• 5 garlic cloves (minced)

• 2 cups organic spinach (chopped)

• ½ cup raw sunflower seeds (hulled, unsalted)

• 1 cup organic rolled oats

• 1 ½ cups cannellini beans (home cooked or BPA-free canned)

• 2 Tbsp organic miso (mellow white or chickpea)

• ¼ cup nutritional yeast

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp salt (optional)

• 2 cups artichoke hearts (BPA-free canned or jarred, drained and chopped)

• ¼ cup jalapeño (optional)

• ¼ cup parsley (chopped)

  
  

Directions

1. Heat a large stovetop pan over medium-high heat. Add the onions and cook until translucent, about 2–3 minutes.

2. Turn down the heat to medium, add the garlic, stir and cook for 30 seconds.

3. Add the spinach, turn off the heat and stir until the spinach is slightly wilted.

4. Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.

5. Add the sunflower seeds to a food processor and blend until mealy.

6. Add the oats to the sunflower seeds and blend until the oats are mealy.

7. Add half of the beans (¾ cup), miso, nutritional yeast, garlic powder, onion powder, and salt, if using. Blend until the beans, miso and spices are mixed well and it forms a paste-like consistency.

8. Add the onion, garlic and spinach mixture to the food processor and pulse until it’s mostly blended but still with pieces of spinach and onion.

9. Transfer the mixture to a large mixing bowl. Add the artichoke, jalapeño (if using), parsley, and the remaining ¾ cup of beans. Mix well.

10. With clean hands, form the burgers into 4-inch patties about ½-inch thick and place on the parchment-lined baking sheet.

11. Bake for 40 minutes, flipping halfway through.