In a large sauté pan, combine oil, artichoke, green onions, carrot, fennel, red bell peppers, garlic, cumin and black pepper. Lightly sauté for 3 minutes. Blitz the tofu in a blender until smooth and add it to the mixture.
Add the potato and panko bread crumbs, mix well (You may need to adjust the amount of breadcrumbs accordingly).
Refrigerate for 1 hour or until cool.
Scoop and form into burger patties. Sauté until crispy on each side. Serve with a big dollop of Arti-Guac and slather the bun with a generous amount of Baker’s Banging Chipotle Lime Mayo
Chipotle Lime Mayo
Simply combine all and enjoy. To make it more banging, kick up the chipotle.