Carrot Rice Nut Burger Recipe - Allrecipes.com
Carrot Rice Nut Burger Recipe
  • READY IN hrs

Carrot Rice Nut Burger

Recipe by  

"This is a wonderful alternative to hamburgers. Use organic ingredients! There is a difference."

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Ingredients Edit and Save

Original recipe makes 20 servings Change Servings
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  • PREP

    1 hr
  • COOK

    1 hr 30 mins
  • READY IN

    2 hrs 30 mins

Directions

  1. In a large pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes.
  2. Preheat the grill for high heat.
  3. Using a food processor, grind the toasted cashews and sunflower seeds to a fine meal. Transfer to a large bowl. Pulse the onion and carrots in the food processor until finely shredded, and mix with the ground nuts. Place the cooked rice and olive oil in the food processor, and pulse until smooth. Mix into the bowl. Season with salt. Form the mixture into patties.
  4. Oil the grill grate. Grill the patties 6 to 8 minutes on each side, until nicely browned.
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Reviews More Reviews

Most Helpful Positive Review
Jan 07, 2004

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.

 
Most Helpful Critical Review
Apr 15, 2005

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.

 
Jan 07, 2004

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.

 
Jan 07, 2004

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.

 
Jan 07, 2004

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! : )

 
Jan 07, 2004

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!

 
Jan 07, 2004

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.

 
Jan 07, 2004

refreshing alternative to meat

 

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Nutrition

  • Calories
  • 270 kcal
  • 13%
  • Carbohydrates
  • 26.3 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 16.2 g
  • 25%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 7.7 g
  • 15%
  • Sodium
  • 73 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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