This is similar to a vegetarian nut burger made by the Sunflower Restaurant in Fair Oaks, CA. The key to the Sunflower's nut burger is that the ingredients have to be combined in an industrial mixer in order to hold together. This is a similar recipe.
Cook the brown rice to a soft consistency. Hard or crunchy pieces of rice affect the burgers' texture.
- 1/2 cup sunflower seeds, raw
- 1/2 cup almonds. raw
- 1/2 cup cashews, raw
- 1/2 cup walnuts, raw
- 1/2 cup carrots, grated
- 1/2 cup onion, chopped
- 1 clove garlic, minced
- 1/2 cup cooked brown rice
- 2 tablespoons soy sauce
- 1/2 cup water
- Dash dried basil
- Dash dried dill weed
- 8 cheese slices, optional
Grind seeds and nuts in a food processor with a very small amount (about 1/4 to 1/2 teaspoon) of water until the mixture just begins to hold together; set aside.
Chop carrot, onion and garlic in food processor until mixture resembles coarse crumbs. Combine carrot and nut mixtures in a large bowl; add rice and mix thoroughly. Combine soy sauce and water and add to nut mixture, a little at a time, mixing well. Stir in basil and dill.
Form mixture into 8 patties by gently shaping in your hands and then flattening on a lightly greased baking sheet. Refrigerate for 30 minutes or until ready to use.
Preheat oven to 400 degrees fahrenheit Bake until heated through and the edges begin to turn brown. Do not turn. If desired, melt a slice of cheese on top of each burger. Besides adding flavor, the cheese helps hold the burgers together.
Serving suggestions: The Sunflower (restaurant) serves their nut burgers on whole wheat buns with traditional condiments such as ketchup, mustard, mayonnaise, tomatoes, etc.