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Carrot Rice Nut Burger

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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