Veggie burgers are so much fun. They’re just about my favorite type of recipe to make, because there’s just so much you can do with them. I never liked burgers growing up. I was the weird kid. Then I went vegetarian and tried a veggie burger. Still unimpressed. I don’t remember what kind of burger it was that I first tried, but it came from a local health food store and it’s a safe bet that it was created in an attempt to impersonate some type of meat. I was reluctant to even try it, knowing I wasn’t into burgers to begin with, but this was 1993 and my options were pretty limited back then. It wasn’t until a few years later, while dining at a restaurant, that I was pretty much forced to order a veggie burger, with there being no other vegetarian options on the menu. I loved it! It was nothing like the veggie burger I’d tried before. This one was packed with mushrooms, carrots, maybe spinach or kale…I can’t remember, but you get it. I guess what I’m saying is: this was a veggie burger. Veggie, in the truest sense, being made of, and tasting like veggies, and not an imitation of something I never liked to begin with. After that I learned that I could buy veggie burgers made out of veggies at the store, and eventually I started making my own. In fact, I’ve made burgers out of all the above-mentioned veggies: mushroom burgers, kale burgers, and even carrot burgers. The best part about making veggie burgers at home is that you can play around with just about any veggie. A can of beans usually helps with binding and bulk, but this isn’t always necessary. For these artichoke burgers, I went with a can of cannellini beans, because they go so nicely with artichokes. The roasted garlic has a mellow, buttery flavor that works out great here, but for a quicker version you can skip the roasting and just toss in 3-4 garlic cloves.
What to Serve with Artichoke Burgers
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