This is my favorite homemade veggie burger, and the recipe really is easy enough to memorize. The portions are equal and the ingredient list is incredibly short.
These homemade veggie burgers came to exist one day when I was too lazy to follow a recipe. I’ve made so many veggie burgers in the past – bean-based, grain-or-starch-based, nut-based, etc, and the one thing most of them have in common is that they are so complicated.
When I want a veggie burger, I am generally craving convenience, so I don’t want to spend an hour in the kitchen to make one.
A long while ago I posted a recipe for sunflower seed burgers, which I used as my template ever since – sunflower seeds are cheap, nutritious, and add that delicious, fatty mouthfeel that a veggie burger needs, and often lacks, especially in bean-based ones.
Homemade veggie burger criteria:
But this time, I wanted something even simpler, and it needed to meet this criteria:
-taste good (duh)
-have a sturdy, firm texture that is easy to cook (read: doesn’t fall apart)
-be so simple that the method and ingredients could be memorized upon reading once
I’m happy to announce that all of the above criteria were met, and here’s the recipe that you won’t need. This recipe is easiest using leftover brown rice, and canned chickpeas.
- 1 cup sunflower seeds
- 1 cup cooked brown rice
- 1 cup cooked chickpeas
- 1 cup grated carrot
- 1-2 teaspoons seasoning (Italian herbs work really well, like oregano and thyme)
- salt and pepper (around 1/2 teaspoon each)
- Using a food processor, grind the sunflower seed into crumbs (some chunks are okay). Add the brown rice, chickpeas, carrots, seasoning, salt and pepper, and process until a sticky dough is formed. You'll need to scrape the bowl a few times, since this is a very stiff dough - an important component of it forming it into really sturdy patties. You can make them as smooth or chunky as you prefer - I like a little bit of texture in mine.
- Form the dough into six patties - since it's sticky, damp hands work best. Cook on a lightly oiled non-stick pan for 5-10 minutes per side on medium-low heat, to ensure it cooks through. Serve with all the fixins.
This is a light-coloured patty, so I like to give it chicken-y flavors like thyme, oregano and rosemary. Dried herbs work fine, but fresh would taste super lovely.
Enjoy, friends, and happy belated Easter!