Pea and Artichoke Veggie Burger

Pea and Artichoke Veggie Burger

Makes 8 Large Veggie Burgers – 12 Smaller Ones

2 – 14 oz. Can Artichoke Hearts, drained and rinsed
1 – 15oz. Can of Cannellini Beans, drained and rinsed
2 Cups Frozen Peas
8 oz. Haricots Verts, Blanched
1 Cup Grated Parmesan Cheese
¾ Cup Cup Fresh Mint
¾ Cup Cup Fresh Parsley
1/4 Cup Fresh Dill
½ Teaspoon Red Pepper Flakes
2 Leeks, White Parts Only
2 Egg, Beaten
1/2 Cup Flour
Juice of 3 Whole Lemons + 1 Extra Lemon for “spritzing”
Zest of 1 Whole Lemon
4 Mashed Garlic Clove
½ Cup Mayonainnaise
2 Cups Shredded Romaine
1 Cup Shredded Carrot
Salt and Pepper
4 Ciabatta Rolls
Olive Oil

Directions To Make The Burger Mixture
Cut the leeks and rinse them in a bowl of water, swooshing them around so that the dirt drains to the bottom of the bowl. Remove the leeks and rinse in a strainer so that there is no remaining grit. Next heat a skillet over medium low heat with 2 Tbsp. of Olive Oil, add the Leeks and a pinch of salt. Sauté for about 15 minutes, the leeks will become nice and soft, if they start to stick add a bit more oil into the pan. When they have become translucent, remove them from the heat and set aside.

While preparing the leeks put the Artichoke Hearts, Peas, Haricots Verts and Beans into the bowl of a food processer. Pulse 20 – 30 times, until everything has mixed together but is still a little chunky, put contents into a large mixing bowl. Wipe out the food processor and then use it to chop the herbs, chopping each type separately so that you can measure them easily. Add a ½ Cup of Mint, ½ Cup of Parsley and ¼ Cup of Dill to the Artichoke Mixture. Next add: the cooked Leeks, Parmesan Cheese, Juice of 2 Lemons, Lemon Zest, Red Pepper Flakes, 1/2 Teaspoon Salt, Eggs and Flour. Mix together until totally combined. Form in to burger shaped patties and place in the fridge for about 2 hours to to firm up, or, 1 hour in the freezer. At this point you could freeze them completely to use another day, or, carry on with the procedure for cooking them.

While the Mix Is In The Fridge Make A Quick Mayo and Slaw To Top It With

Mayo: Mash the garlic cloves with a pinch of salt into a paste on your cutting board, if you have a mortar and pestle, you could use it for this. Then in a small bowl add the mayo, the juice from the remaining lemon and the garlic paste. And mix together until smooth. If you have an immersion blender that works great here, or you could put it all in a blender until smooth. Taste and adjust the seasonings if you need to. Put if fridge until ready to serve.

Romaine and Carrot Slaw
Slice Romaine into thin strips and shred the carrots In a bowl toss it together with a bit of salt, Lemon Juice, Olive Oil and the remaining Fresh Herbs. Taste and adjust the seasonings. You could add zucchini ribbons, shaved fennel, radish, or any other crunchy spring time veg to the mix. You can make a bigger batch to and serve it as a side dish too!

Cook The Burgers
Preheat oven to 400°F and prepare a baking sheet with a piece of parchment paper. Place the patties on the parchment and bake them for 15 minutes. Flip them and bake for another 15. They will get a nice crust and will hold their shape nicely. Remove from the oven.

Now, working in batches heat 2 Tbsp. of Olive Oil in a large non-stick skillet over medium high heat. Place the burgers into the hot oil, cooking for 2 minutes per side. This will give each side a nice golden color to the crust ! They are now ready to serve!

While the burgers are crisping on the stove top, toast the rolls in the oven for about 5 minutes. After 5, minutes, remove them and slice them open, then, drizzle the insides with olive oil.

Make The Sandwich
Spread both sides of the Ciabatta Roll Generously with the Garlic and Lemon Mayo. Place the burger on the bottom portion of the roll and top it with the Romaine Slaw! Enjoy!

Tip: Use a measuring cup to portion out the burgers. This will make them all nice, even and uniform! They will be easier to cook evenly this way.