Carrot Rice Nut Burger

Carrot Rice Nut Burger

33

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

2 h 30 m servings 270 cals
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Original recipe yields 20 servings

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Nutrition

  • Calories:
  • 270 kcal
  • 13%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 26.3g
  • 8%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 73 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

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  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.

Reviews

33
  1. 42 Ratings

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Most helpful positive review

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 l...

Most helpful critical review

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...

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 l...

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...

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...

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 ...

refreshing alternative to meat

my husband and i enjoyed this recipe. i had to change the specs, though, because i didn't need 20 patties. i used 2 cups of cooked rice leftover from a lebanese dish we had bought, 1/2 cup cas...