Reviewed: Mar. 2, 2008

We halved the recipe, and added garlic and basil. It made 10 patties. They are great alone or as a sandwich. Ours weren't crumbly at all BTW.

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zephren


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Reviewed: Nov. 29, 2007

I've recently become vegetarian and was eager to find some healthy vegetarian recipes. I tried this one today and thought it was great. The patties stuck together quite well and I was even able to grill them on my George Foreman. I will definitely be making these again.

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healthnut


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Reviewed: Oct. 19, 2007

I prepared these last night, put most in the freezer, and cooked up a few for dinner. We had them cooked on a grill pan (lots of smoke!) with veggie gravy and mashed potatoes. They were good, but a little bland, and I wished I had made the patties thinner. Today I took one out of the freezer for lunch, cooked it in a covered skillet with some olive oil over med-low heat for about 10 minutes on each side, and ate it on a hamburger bun with ketchup and mustard. Amazing! The ketchup and mustard really made it shine. Now I have 15 more in the freezer to look forward to. :-)

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peregrina


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Reviewed: Aug. 10, 2007

This stuck together really well, for me. I really blended the rice, as per another reviewers suggestion. However, I found the flavour to be quite cardboard-y. Next time, I'll definately be adding more spices, or something.

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AMMYBUG


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Reviewed: Jan. 22, 2007

Absolutely wonderful - amazing hearty flavor that isn't overly heavy. I threw in a dash of veggie stock with the rice for a little extra oomph. Mine held together perfectly -- I think processing the rice very well is key.

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Kitty McFlabulous


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Reviewed: Nov. 15, 2005

The flavor of this veggie burger was good, but it didn't hold together. I tried adding egg, but it still didn't work well. I substituted wild rice and left out the sunflower seeds and added thyme and rosemary.

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anjali


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Reviewed: 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.

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Laurel

	Home Town: Garberville, California, USA
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Reviewed: Oct. 28, 2004

It's a wonderful recipe with sunflower seeds. it will be better if cooked brown rice mix into bowl containing mixture then put in food processor to get consistency. tasty patties !!sunflowernut rice burger. it can be refigerated for a week's time

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LECTABLE7


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Reviewed: Aug. 30, 2004

It was pretty good. A bit crumbly though. I added some curry because I was afraid it might lack spices. I'll do it again, but next time I'll add less sunflower seeds.

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XVELVETX

	Cooking Level: Intermediate Home Town: Paris, Île-De-France, France Living In: Ames, Iowa, USA
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Reviewed: Jul. 26, 2004

Very good- ours turned out a bit crumbly when we cooked them, not sure why, but we will make again! Maybe I will add some corn as others have done. We are on a wheat/dairy free diet, and this is a great addition- thanks!

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Jen


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Reviewed: Jan. 7, 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.

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MILKYSCARABS


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Reviewed: Jan. 7, 2004

This was good but I did it as a loaf and increased the dry ingredients. It was a bit moist and took wayyyyyy longer to cook than stated. Children and dh enjoyed so that was all that counted.

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MAEVEN6


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Reviewed: Jan. 7, 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!

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SPELTRONG


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Reviewed: Jan. 7, 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.

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MYWEAKNESS


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Reviewed: Jan. 7, 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.

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BLUENOVA


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Reviewed: Jan. 7, 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.

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Monique


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Reviewed: Jan. 7, 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! : )

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FUNKYMUNKY


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Reviewed: Jan. 7, 2004

refreshing alternative to meat

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VANDORTHE


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