Total Time
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


  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

5 5

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.

5 5

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.

4 5

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).