A recipe for a veggie burger with lemon and white bean artichokes that resists grilling

Once I create a veggie burger, I begin with a star vegetable and from there I add the supporting substances. For me, this method creates an countless number of veggie burgers. They don’t seem to be analogues of the flesh; there isn’t any have to imitate the feel or style of meat and even to consider the meat. Reasonably, they’re expressions of greens – thrilling and colourful greens! – and a carrot, eggplant or beetroot burger, for instance, can all discover flavors that swimsuit their particular person traits.

So on this recipe I began with artichokes (canned or frozen, to avoid wasting you the difficulty of making ready recent ones), which invited a lemon profile. I paired them with the gentle taste and creamy texture of white beans, plus a herb-infused olive oil for dressing. These substances would additionally make a pleasant salad, which is strictly the concept. Fortunately, the beans can crush and stick. Mixed with my favourite immediate potato flake and potato binder or cornstarch (which retains burgers vegan and gluten-free), it’s totally simple to show that salad into an equally scrumptious veggie burger.

Grilling selfmade veggie burgers, nonetheless, presents some challenges. A burger sturdy sufficient to not fall by means of the racks and to carry its form when flipped and moved typically requires numerous binder to cowl the flavour. One of the best answer right here is to pre-cook them. This step tightens the feel in order that there isn’t any concern that they may crumble within the embers. It may also be grilled.

As for the toppings, I prefer to rethink what else could possibly be good about that salad – issues like garlic aioli, salty yogurt, or a thick smudge of Dijon mustard are nice. A candy cheese like provolone or Swiss, or a superb pre-sliced ​​vegan cheese, provides further richness. And tender lettuces like arugula and watercress, or evenly pickled and thinly sliced ​​fennel, maintain your veggie burger as brilliant and recent because it authentically is.

Recipe Artichoke burger with lemon and white beans

Makes 4 burgers


1 lemon
¼ cup plus 1 tablespoon of olive oil, divided
Leaves of two or 3 bushy oregano or marjoram sprigs, coarsely chopped
Coarse chopped chili flakes
A 14-ounce can of artichoke hearts, drained, or a 10-ounce can of frozen artichoke hearts, thawed
1 medium or ½ giant white or yellow onion, diced
1 teaspoon of salt, divided
3 cloves of garlic, minced
One 14-ounce can butter beans or different white beans (cannellini, navy, or northern nice), drained and rinsed
3 tablespoons of immediate potato flakes, comparable to Bob’s Pink Mill
2 teaspoons of potatoes or cornstarch


Step 1: Peel the lemon, then add the zest with ¼ cup of olive oil, oregano leaves and pepper flakes. Put aside the oil to infuse when you put together the burgers.

Step 2: Lower three ¼-inch thick washers from the fleshy heart of the peeled lemon and choose and discard the seeds. Lower into small cubes, peel and all and put aside. Use a pointy chef’s knife to quarter after which thinly slice the artichoke hearts.

Step 3: Warmth a skillet over medium warmth. When sizzling, add the remaining 1 tablespoon of olive oil, flip to coat, then add the diced onion and ½ teaspoon of salt. Prepare dinner, stirring periodically, till evenly golden and delicate, 6 to eight minutes. Stir within the garlic, adopted by the diced lemon. Prepare dinner till the lemon softens, 3 to 4 minutes, then add the artichoke hearts, a couple of grinds of black pepper and ½ teaspoon of the remaining salt. Prepare dinner for 5-10 minutes, stirring sometimes, till the artichoke is evenly browned, flattened slightly and any extra liquid within the pan has evaporated. Switch to a bowl.

Step 4: Add the beans to the bowl and use a potato masher (or giant fork or picket spoon) to mash them with the greens till the combination begins to compact, leaving some beans intact. Add the potato flakes and starch. As soon as the combination is cool sufficient to deal with, form into 4 burgers utilizing evenly moistened arms.

Step 5: Earlier than grilling the burgers, you have to to pre-cook them in order that they maintain up the racks. Preheat the grill over medium to medium-high warmth. Calmly grease aluminum foil and place it on a high rack. Place the burgers straight on the aluminum foil, cowl the grill and allow them to prepare dinner till they’re noticeably hardened: 10 to twenty minutes, relying on how sizzling the grill is.

Step 6: Brush the highest of every burger with some infused oil, then add to the decrease grill over oblique warmth, oiled aspect down. Prepare dinner till grill marks seem, which is able to solely take 2 to three minutes, greasing the burgers as they prepare dinner. With fast, assured actions, flip and prepare dinner till grill marks seem on the alternative aspect. Then serve sizzling, lukewarm or at room temperature, embellished as desired.

*To pre-bake burgers within the oven prematurely: Prepare the burgers within the form of a burger on a baking sheet lined with parchment paper and bake in a preheated oven at 400 levels for quarter-hour. Cool earlier than storing in an hermetic container. Then carry them to room temperature earlier than grilling, or reheat them on a high rack for a couple of minutes till they’re sizzling, earlier than continuing with including grill marks.

*To freeze: As soon as cool, wrap the remaining burgers individually in plastic, then retailer them in a container or ziplock bag. Defrosted burgers may have a moister, softer texture and aren’t sturdy sufficient to grill. One of the simplest ways to prepare dinner them is in a evenly greased pan.

Lukas Volger is the writer of Snacks for dinner, Begin easyand three different cookbooks. You additionally co-founded the queer meals journal Jarry and created Made by Lukas, a premium line of small batch veggie burgers.
Dina Ávila is a photographer in Portland, Oregon.
Recipe examined by Ivy Manning
Picture assistant: Griffin Koerner