3-Ingredient Veggie Burgers

Directions

1. Soak the chickpeas in water for 12 to 24 hours.
2. Drain the soaked chickpeas, then add to a food processor with the salt. Pulse, scraping down the sides as needed, until the beans are finely minced and easily hold together when squeezed. Transfer the ground chickpeas to a bowl.
3. Add the artichokes to the food processor. Pulse until minced, then mix into the chickpeas. Add the sun-dried tomatoes to the food processor, pulse until minced, then mix into the chickpeas and artichokes.
4. Use your hands to form the mixture into 6 burgers. Refrigerate them in an airtight container or on a covered plate for at least 1 hour or up to 1 week. This helps them hold their shape in the pan.
5. Heat a cast-iron skillet over medium heat. Add enough neutral oil to thickly coat the bottom. When the oil is hot, use a spatula to carefully add the burgers—if you’re cooking all of them, you may need to do this in batches. Cook for 3 to 4 minutes per side, until deeply browned, crusty, and cooked through. (Resist the urge to press or shuffle the burgers as they’re cooking—this could cause them to crack.) Transfer to a plate or wire rack to cool for a few minutes.
6. Grab a potato bun or English muffin or pita or some grainy toast. Now sandwich your burger with whatever toppings you’d like.