Veggie-Flax Burgers

Serves 8. This is a true veggie-lover's burger- not an "I can't believe this isn't beef" patty. The flax adds a little bulk and binding power (and its great nutritional qualities) to this veggie-legume blend. Garnish with your favorite condiments, cheese, or fresh veggies.

2 jars artichoke hearts, drained and quartered

2 tsp chopped garlic

1/2 cup chopped green onions

3T fresh parsley or 2 tsp. dried

1 can garbanzo beans, drained and rinsed

1 can kidney or black beans, drained and rinsed

1/4 cup ground flax, or flax meal

4T tahini or other nut butter

several generous twists of freshly ground black pepper (to taste)

1 cup cooked brown rice or millet

4T olive oil

Place artichoke hearts, garlic, green onions, parsley, garbanzo beans, kidney or black beans, ground flax, tahini and pepper in food processor; pulse about 8 times, until blended. Scrape down sides and pulse another few times. Do not over process. Transfer to a bowl and gently stir in cooked rice or millet.

Divide mixture into 8 portions and form into patties 1/2 in thick.

Heat olive oil in a large skillet over med. heat. Fry burgers until bottoms are brown, about 5 minutes. Flip, cook other side until brown. Or better yet...GRILL! Serve on whole grain buns, if desired.