Veggie-Flax Burgers

Tonight's dinner was a big hit with the kiddos. I made sauteed chard with garlic and lemon juice, mashed potatoes, sauteed mushrooms, veggie burgers, and gluten free golden gravy. I wasn't very sure about the burgers when I was making them, but they tasted pretty good. My family really liked them though. Ray ate three of them! Trey said he definitely wanted me to make them again. Success! The original recipe came from Delicious Living. This version is doubled and slightly different but not much.
1 1/2 cans (8 oz) artichoke hearts packed in brine not oil
6 cloves garlic, chopped
1/2 C chopped green onions
6 tbsp chopped fresh parsley
1 can garbanzo beans, drained
1 can kidney beans, drained
6 tbsp flax meal
4 tbsp raw tahini
lots of black pepper
1 C cooked rice (the original recipe called for brown rice, but when I went to cook that - I didn't have any brown rice. The basmati I had worked well though.)
Pulse in a food processor until well blended (I had to do mine in two batches because there was so much). Form patties and cook in a little oil. The heat needs to be fairly low because they need to cook a few minutes on each side. I used an ice cream scoop to make the patties, and they came out a good size.

My gravy has been a work in progress since we went gluten free. Everyone really liked tonight's version. It had Earth Balance, onion powder, garlic powder, "chicken" broth powder, soymilk, dried parsley, salt, a little chili powder, and brown rice flour. The thing about making gravy with brown rice flour is that it is a sweet flour. Adding the chili powder took care of the sweet taste though. Also, the rice flour takes a while to thicken up. You don't want to add more though because then it will get way too thick. You just have to be patient with it.