Cookbook author LukasVolger’s lemony artichoke and white bean veggie burger is a true, expertly constructed expression of vegetables
Leaves from 2 or 3 bushy oregano or marjoram sprigs, coarsely choppedOne 14-ounce can artichoke hearts, drained, or one 10-ounce package frozen artichoke hearts, thawedOne 14-ounce can butter beans or other white beans , drained and rinsedStep 1:cup olive oil, the oregano leaves, and pepper flakes. Set aside the oil to infuse while you prepare the burgers.Cut three ¼-inch thick rounds from the fleshy middle part of the zested lemon, and pick out and discard the seeds.
Once the mixture is cool enough to handle, shape into 4 burgers using lightly moistened hands.Before grilling the burgers, you’ll need to pre-cook them so that they hold up over the grates. Preheat your grill to medium or medium-high heat. Lightly grease a piece of aluminum foil and place on an upper rack. Place the burgers directly on the foil, cover the grill, and allow them to cook until noticeably firmed up — 10 to 20 minutes, depending on how hot your grill is.
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