Artichoke Sunflower Burger

One of my favorite resources for vegan recipes is  They have an amazing collection of recipes that are fairly simple to follow and typically very consistent in terms of my satisfaction with them.  The Artichoke Sunflower burger is no exception.  This is a huge hit with everyone I make it for.  The recipe is below but first please read some facts about what you’re putting into your body (and your family’s) when you choose beef, poultry or turkey over plant based). One can promote cancer and

Vegan artichoke sunflower burger served with vegan macaroni salad and mixed greens.

Vegan artichoke sunflower burger served with vegan macaroni salad and mixed greens.

heart disease while the other protects against both.

Let’s break down some burger fats:

Typical beef or turkey meat is likely contaminated with staphylococcus bacteria and e.coli (more than 50% of meat tested from supermarkets is!).  Plus animal meat contains artery clogging saturated fat and cholesterol (leads to our number one killer- heart disease), antibiotics that were administered to the animal that will now make their way into your body, synthetic hormones, and cancer promoting IGF-1.

Now let’s take a look at some of the ingredients in the artichoke sunflower burger.

Organic brown rice for low glycemic energy.  Sunflower seeds offer vitamins E and B-1, as well as copper. Plus those who consume nuts and seeds on a regular basis enjoy a lower risk of developing cardiovascular disease or type 2 diabetes, according to the Linus Pauling Institute. Artichokes are packed with phytonutrients such as quercetin, rutin, gallic acid, and cynarin, all working to protect against many health risks including cancer, heart disease, liver dysfunction, high cholesterol, and diabetes.

For me the choice is clear.  I’m going to do everything I can to keep myself and my family healthy.  Thanks for your interest in the Sunflower Artichoke burger by  Here is the recipe:


  • 2 cups artichoke hearts (I used canned, quartered artichokes in brine)
  • 1 ½ loosely packed cups cooked and cooled brown
  • 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 (I use minced garlic. 1/2 tsp= 1 clove)
  • Freshly ground black pepper to taste (optional)
  • 1 tablespoon red wine vinegar
  • 1 cup rolled oats


In a food processor pulse all ingredients together until sticky.  Don’t over process.

Chill in fridge for an hour for best results. It helps the burgers stick together better when cooking.

Heat a skillet and cook for about 5-7 minutes the first side then about 3 for the second side. I personally prefer my burger patties to cool before eating them because the cooling process firms them up a bit.  But if you can’t wait dig right in 🙂

This recipe is from

Powered with Custom Code Adder
Boot Camp Monmouth County | Circuit and Interval Cross Training NJ
Cross Training Boot Camp Monmouth County