Heavenly Earth Burger

Submitted by Budgiegirl

"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."

 

• Ready In: 21mins
• Ingredients: 16
• Serves: 6

ingredients

• 1 1⁄2 cups brown rice, cooked
• 1⁄2 cup onion, finely chopped
• 1⁄4 cup sunflower seeds
• 1⁄4 cup breadcrumbs
• 1⁄2 cup carrot, shredded
• 3 tablespoons fresh parsley, minced
• 2 tablespoons soy sauce
• 1⁄2 teaspoon dried thyme
• 1 egg
• 1 egg white
• 1 cup garbanzo beans or 1 cup chickpeas, rinsed and drained
• 1 1⁄2 teaspoons canola oil
• 6 whole hamburger buns
• 6 lettuce leaves
• 6 slices tomatoes
• 6 slices onions

directions

1. In a large bowl, combine the first 8 ingredients.
2. In a food processor combine the egg, egg white and garbanzo beans; cover and process until smooth.
3. Stir into rice mixture.
4. Shape into 6 patties.
5. In a nonstick skillet coated with nonstick cooking spray, cook patties in oil 5-6 minutes on each side or until crisp.
6. Serve on buns with lettuce, tomato, and onion.

Reviews

[Lucky in Bayview]

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.

 

[Nicest of the damned]

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.

 

[Veggie Fam]

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!).

 

[olivenerd]

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.

 

[ladybug810]

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.