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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 7 |
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Recreated from the Good Earth restaurant in Cupertino, California by Diana McAnulty's search for a veggie burger her kids would devour! Adapted from Vegetarian Times magazine. Ingredients:
3 cups cooked brown rice |
12 ounces cooked chickpeas, mashed |
1 medium onion, chopped fine (about 1 1/2 cups) |
4 ounces cooked red beans, mashed (or adzuki beans) |
1 medium carrot, shredded (1/2 cup) |
1/2 cup ground almonds (or almond flour or breadcrumbs) |
1/2 cup roasted unsalted sunflower seeds |
1/2 cup fresh parsley, minced (or 3 large tbls.dried) |
1/4 cup soy sauce |
2 large eggs, lightly beaten |
1 teaspoon dried thyme |
Directions:
1. Stir all the ingredients together in a large bowl. Shape into large patties.
2. Coat a skillet with cooking spray. Heat over medium high heat.
3. Cook the patties 4-5 minutes per side, or until browned on outside and cooked through on the inside. Use a wide spatula to flip the burgers, they can be fragile.
4. Place in burger buns, or on bread. Use your favorite condiments.
5. Enjoy!
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