Artichoke Sunflower Burgers with Tzatziki Sauce
I made these and was surprised by how much my family loved t hem. Even our daughter, who proclaims that she “does not like artichokes,” was asking for seconds!
Serves: Makes 5 patties
For the Artichoke Burgers:
  • 2 cups artichoke hearts (see note)
  • 11/2 loosely packed cups cooked and cooled brown rice or potatoes
  • (see note)
  • ¼ cup nutritional yeast
  • ¼ cup sunflower seeds
  • ¼ loosely packed cup fresh Italian parsley (see note)
  • 1 tablespoon mild miso (ex: chickpea or brown rice)
  • 1 teaspoon Dijon mustard
  • ½ rounded teaspoon sea salt
  • 1 medium clove garlic (see note)
  • Freshly ground black pepper to taste (optional)
  • 1 tablespoon red wine vinegar
  • 1 cup rolled oats
For the Tzatziki Sauce: Makes about 1¼ cups
This Tzatziki Sauce is a snap to make and pairs well with many burger recipes and lentil and bean stews.
  • 1 tablespoon fresh dill or parsley
  • 1½ teaspoons chickpea miso or other mild/light miso
  • ¼ teaspoon sea salt
  • ½–1 small clove garlic (optional; see note)
  • 1 cup plain nondairy yogurt
  • ½–1 tablespoon tahini
  • 2 tablespoons lemon juice
  • ¼ cup seeded, roughly chopped cucumber
  • Dash pure maple syrup (optional)
  1. In a food processor, add the artichoke, rice, nutritional yeast, sunflower seeds, parsley, miso, mustard, sea salt, garlic, black pepper, and vinegar and puree. Once the mixture is coming together, add the oats and pulse through several times. Refrigerate for an hour if possible (so it’s easier to shape the patties).
  2. Scoop the mixture and form burgers. I scoop generously with an ice cream scoop, roughly ⅓–1/2 cup.
  3. Heat a nonstick skillet over medium/medium-high heat. Cook the patties for 5–7 minutes, then flip and cook another 4–5 minutes, until golden. Serve with fixings of choice (see serving suggestions).
For the Tzatziki Sauce
  1. In a blender, add the dill, miso, sea salt, garlic, yogurt, tahini, and lemon juice. Puree until smooth. Add the cucumber, and process briefly to incorporate but not fully smooth out. Add more salt to taste, or a touch of maple syrup if desired to sweeten ever so slightly for kids. Serve!
Garlic Note:
If you’ll be serving it to both children and adults, you can portion out and add a little grated garlic (use a kitchen rasp) for the adults!
Artichokes Note: I use frozen artichokes from Trader Joe’s. They have a better flavor and texture than canned. If using frozen, let thaw before pureeing.
Potato Note: Instead of leftover rice, you can use 11/2–13/4 cup precooked, cubed, red or yellow (waxy) potatoes—but thetechnique is different. Potatoes can become gummy when pureed in a food processor. So, if using, add the potatoes last, after the oats. Simply pulse the potatoes until they are just evenly worked through the mixture. Do not over process.
Garlic Note: I’m conservative with the garlic for the kiddos, but you can use more if you like.
Fresh Herbs Note: Fresh parsley adds a nice flavor element, but you can also deruse fresh basil.
Serving Suggestions: Top with Tzatziki Sauce
Recipe by Pure Thyme at