Total Time
25mins
Prep 15 mins
Cook 10 mins

Recreated from the Good Earth restaurant in Cupertino, California by Diana McAnulty's search for a veggie burger her kids would devour! Adapted from Vegetarian Times magazine.

Ingredients Nutrition

Directions

  1. Stir all the ingredients together in a large bowl. Shape into large patties.
  2. Coat a skillet with cooking spray. Heat over medium high heat.
  3. Cook the patties 4-5 minutes per side, or until browned on outside and cooked through on the inside. Use a wide spatula to flip the burgers, they can be fragile.
  4. Place in burger buns, or on bread. Use your favorite condiments.
  5. Enjoy!
Most Helpful

Lots of my favourite ingredients in this, i used almond meal and subbed tofu for eggs to make them vegan. I actually think tofu might have been better in this than eggs, I had no trouble getting the patties to hold together. Granted, they are fragile when it comes to cooking them though. I have only tried 2 in the frying pan so far, and have 6 in the freezer - hoping straight from freezer to grill might work. Great flavour, love the crunch from the sunflower seeds (I only used 1/4 cup). The only other thing I changed was to use 3 tbsp of soy (braggs), which was plenty of seasoning for me. Great recipe, I'll gladly make again and again.

magpie diner July 17, 2011

This is a go to recipe for us. They are very fragile to cook though. I make them gluten free by using gluten free cracker or bread crumbs. The recipe is already gluten free as written with almond flour. I usually omit the parsley-never have it. The remaining ingredients are staples. All of my family like these.
When I posted this before, I neglected to mention I substitute tamari for the soy sauce. This must be done to have them be truly gluten free.

janetyang_11846053 December 14, 2011

These sort of do taste like planet burgers, and are quite good. The directions are right, they are a tad fragile, so be gentle with them. I made a full recipe, which I think would serve 8-10 people. So we'll see how they hold up in the freezer (I expect well).

Maito January 12, 2010