By Budgiegirl on June 01, 2006
Photo by Ms*Bindy
Photo by Ms*Bindy
"I am always looking for a recipe for good veggie burgers. So when I saw this recipe in Light and Tasty I knew I had to post it here and put it in my to try pile."
Serving Size: 1 (244 g)
Servings Per Recipe: 6
"Really good burgers, the thyme and sunflower seeds give them a unique flavor. I had a hard time getting them to hold together. I think I might try adding a little flour and fresh garlic next time and also make the patties a smaller. Thanks for posting the recipe."
"This was my first home made veggie burger, it was very good. I used Worcestershire sauce in place of soy to give it a more familiar taste. They held together well and the scoop and smash tip worked awesome. I can wait to make again."
"These were very good. The first veggie burger I made that I can actually say that about! For some reason, they typically don't turn out for me but this one was a success. I made a couple changes due to what I had on hand- white rice instead of brown (due to arsenic concerns), dried parsley instead of fresh, and liquid aminos in place of the soy sauce. I made sure to dry the carrot before adding it and these held up well when flipped. Thanks for sharing! I also plan on making a bunch to freeze as prep time was too intensive to go through every time (I have a house full of crazy kids, so time is tight!)."
"Absolutely delicious! It's worth doubling the recipe and freezing them since they can be thrown in a pan frozen and still only take a few minutes to cook. They do tend to break apart when cooking, but they're amazing all the same."
"I've also made this several times from the Light & Tasty magazine. It's sooo good!!! Worth the little extra time to prepare from scratch."
"This is alot like the Authentic Falafel Recipe #259975 which uses oats instead of rice...very good :D"
"I made this recipe tonight, and was just about to post it when I saw that you had posted it already. These are awesome veggie burgers. I went a little light on the fresh parsley, because my parsley has a very strong flavor. I did not cook the patties in oil. I only used the non-stick skillet coated with the cooking spray. I dropped them into the hot skillet from a 1/2 cup measuring cup, and then flattened/formed them with my rubber spatula. This worked really well."