Veggie Flax Burgers

• 1 (6 1/2 ounce) jar artichoke hearts, drained and quartered
• 1 teaspoon garlic, chopped
• 1/4 cup green onion, chopped
• 4 tablespoons fresh parsley (or 2 tsp. dried)
• 3/4 cup cooked garbanzo beans, drained and rinsed
• 3/4 cup cooked kidney bean, drained and rinsed (or black beans)
• 3 tablespoons ground flax seed
• 2 tablespoons roasted tahini (or other nut butter)
• 1/4 teaspoon fresh ground black pepper
• 1/2 cup cooked brown rice (or millet)
• 4 hamburger buns

1. Put the artichoke hearts, garlic, green onions, parsley, garbanzo beans, kidney beans, ground flaxseed, tahini, and black pepper in a food processor; pulse about eight times, until blended. Now scrape down the sides and pulse another six times. Don't overprocess! Move to a bowl and gently stir in cooked rice.
2. Divide the mixture into four portions and form into patties about 1/2" thick.
3. Heat a larage nonstick frying pan over medium heat and coat with cooking spray. Fry the burgers until the bottoms are brown, about 5 minutes. Spray the tops of the burgers with the cooking spray and turn over. Cook until brown, about 5 minutes more. Serve on buns, if desired. Enjoy!

hearts, garlic, green onion, fresh parsley, garbanzo beans, kidney bean, ground flax, tahini, fresh ground black pepper, brown rice, buns

Taken from www.food.com/recipe/veggie-flax-burgers-157406 (may not work)