READY IN 2½ hrs

Carrot Rice Nut Burger

Read Reviews (30)

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

Directions

In a large pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes.
Preheat the grill for high heat.
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.
Oil the grill grate. Grill the patties 6 to 8 minutes on each side, until nicely browned.

Kitchen-Friendly View

PREP 1 hr
COOK 1 hr 30 mins
READY IN 2 hrs 30 mins

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.

—MILKYSCARABS

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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.

—Laurel

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39 Ratings

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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.

—Monique

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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.

—BLUENOVA

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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! : )

—FUNKYMUNKY

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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!

—SPELTRONG

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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.

—MYWEAKNESS

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Jan 07, 2004

refreshing alternative to meat

—VANDORTHE

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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.

Nutritional Information

Carrot Rice Nut Burger

Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
** Calories: 270
** Calories from Fat: 146

% Daily Value *
** Total Fat 16.2g 25 %
** Saturated Fat 1.9g 9 %
** Cholesterol 0mg 0 %
** Sodium 73mg 3 %
** Potassium 314mg 9 %
** Total Carbohydrates 26.3g 8 %
** Dietary Fiber 4.2g 17 %
** Protein 7.7g 15 %
** Sugars 2.6g
** Vitamin A 88 %
** Vitamin C 4 %
** Calcium 4 %
** Iron 21 %
** Thiamin 61 %
** Niacin 37 %
** Vitamin B6 29 %
** Magnesium 45 %
** Folate 35 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.