Recipe by Janice Joyner
"This is a wonderful alternative to hamburgers. Use organic ingredients! There is a difference."
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uncooked brown rice
toasted unsalted sunflower seeds
sweet onion, chopped
extra virgin olive oil
salt to taste
best veggie burger i've ever tasted and very fun to make! i replaced 1/3 of the rice called for with a 15-ounce can of red kidney beans that i rinsed (thoroughly!), drained, and mashed up. i left some of the rice grains whole for texture. i also added 1 tablespoon of fresh parsley and a heaping 1/2 teaspoon of each of the following: thyme, oregano, sage, and black pepper.
The flavor of these burgers should get at least 4 stars, but I'm giving it three because they were so incredibly crumbly. I couldn't make them hold together at all. I tried adding some egg and that helped a little, but they still just fell apart in the pan (and I'm not a novice veggie-burger cook--I've done this before). I actually went back and reread the recipe several times because I thought I must have missed something. I may try a modified version again if I can think of a way to help them hold their shape a bit more. Again--the flavor was excellant.
These burgers are delicious. The recipe makes ALOT of them, though. They freeze well before cooking and then you can defrost as many as you need when you're in the mood for them.
I love this recipe it is so easy to modify. I made it tonight but didn't have cashews so I used walnuts and sunflower seeds. I also added spinach to the carrots and onions. Oh I only had a small sweet onion so I added a bunch of green onions. Yumm. These are great to take out of the freezer for a quick meal too.
I liked these a lot and so did my friends who asked for the recipe. Someone suggested adding curry -- I'll try that next time. The funnest part is mushing it all up with your hands! : )
Soooooo goood! Everyone should try this recipe. Next time, I think I'll experiment with adding different things, like spinach, more onion, spices, etc. yummmmmmmmmmy!
This is a great recipe! I just made these tonight and I can't wait to see how they do after being frozen. I added spinach and corn just to add some of my faviorite vegies. Finally I can satisfy a vegi-burger craving without having to go to the store.
refreshing alternative to meat
* Percent Daily Values are based on a 2,000 calorie diet.
Carrot Rice Nut Burger
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
** Calories: 270
** Calories from Fat: 146
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