Carrot Rice Nut Burger30 Reviews
- Prep: 1 hr
- Cook: 1 hr 30 min
- Ready In: 2 hr 30 min
“This is a wonderful alternative to hamburgers. Use organic ingredients! There is a difference.” - by Janice Joyner
Original recipe yields 20 servings
- In a large pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes.
- Preheat the grill for high heat.
- 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.
- Oil the grill grate. Grill the patties 6 to 8 minutes on each side, until nicely browned.
Amount Per Serving (20 total)
- 270 cal
- 16.2 g
- 26.3 g
Based on a 2,000 calorie diet
Reviews (30)Rate This Recipe
"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 so..." See moreme 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."
"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...." See more"
"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..." See more 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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