There are these store-bought veggie burgers called “Sunshine Burgers“, and they’re super wholesome. Brown rice, raw sunflower seeds and carrots form the base of these patties, and then they’re adorned with various seasonings and herbs. A couple of their patties contain beans, too. So I was thinking, “self, this is such an uncomplicated ingredient list – so uncomplicated, in fact, that I should be able to make these myself”.
So make them myself I did. Inspired by OSG’s veggie burger that I made a couple weeks ago, I was looking for a burger with a great texture and flavor, and also something that would be fast and easy to make so I could focus on all that music-making stuff I’ve got going on. I was looking for something filling, but that wouldn’t make my stomach go all “blarg!”. Like that.
And now, I’m so freakin’ in love with these burgers it’s not even funny. At lunch I was ranting to Logan about how awesome it’ll be to make these next month when we’re poor and living in our new place, since they’re so cheap to assemble. They hold their shape well despite not having a trace of gluten or breadcrumb in them, and they have a moist but not mushy texture. I’ve eaten them with bread and tucked inside large romaine leaves, and both ways are yummy.
(Oh yeah, I forgot to mention we’re moving. I know, moving in the same month as recording, I’m a genius.)
Makes 6 patties
1 1/2 cups sunflower seeds
1/2 teaspoon dried basil
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon onion powder
1 1/2 cups cooked brown rice
1 cup grated carrot
1. In a food processor, grind the sunflower seeds with the basil, thyme, salt and onion powder until the seeds are fairly well-ground – some chunks are good. Add the rice and carrots to the food processor and lightly process until it forms a sticky dough. The dough should still have some texture to it.
2. With damp hands, form the dough into 6 patties. You can cook them using either the oven or a frying pan – for a frying pan, heat a little oil over medium-low heat and cook each side for about 10 minutes, until golden. In the oven, bake them for 15 minutes per side at 350 F.
Enjoy on buns or leaves with all your favorite condiments. Potatoes make a classic accompaniment, but a lovely green salad would happily pair with this burger as well.
Seriously, these are some of the best veggie burgers I’ve ever made, and I’ve made plenty in my day. No one will try one and be like “is this a meat burger?”, but that’s no tragedy. Veggie burgers should be loved and respected for what they are (veggies). A crazy thought, I know.
Speaking of crazy, check this out: