Recipe by Sharon123
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.
Top Review by magpie diner
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.
- 3 cups cooked brown rice
- 12 ounces cooked chickpeas, mashed
- 1 medium onion, chopped fine (about 1 1/2 cups)
- 4 ounces cooked red beans, mashed (or adzuki beans)
- 1 medium carrot, shredded (1/2 cup)
- 1⁄2 cup ground almonds (or almond flour or breadcrumbs)
- 1⁄2 cup roasted unsalted sunflower seeds
- 1⁄2 cup fresh parsley, minced (or 3 large tbls.dried)
- 1⁄4 cup soy sauce
- 2 large eggs, lightly beaten
- 1 teaspoon dried thyme
Directions See How It's Made
- Stir all the ingredients together in a large bowl. Shape into large patties.
- Coat a skillet with cooking spray. Heat over medium high heat.
- 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.
- Place in burger buns, or on bread. Use your favorite condiments.