These Sunflower Seed Veggie Burgers are perfect for any time of day and ideal for meal prep. Just 5 ingredients, quick prep, and easy cleanup!
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
Yield:6 – 3" veggie burgers 1x
1/2 cup uncooked brown rice
1 cup water
1 cup sunflower seeds
1/2 cup grated carrots
1/2 teaspoon sea salt
2 garlic cloves, minced
Cook your brown rice – I used the Instant Pot to speed things up. Preheat the oven to 400º and line a baking sheet with parchment.
Food process your sunflower seeds until they’re coarsely ground (see photo below). Remove from food processor and set aside. Grate your carrots.
In the food processor, combine pulsed sunflower seeds, grated carrots, and remaining ingredients. Pulse until fully combined. If the mixture is a bit dry/crumbly, add a quick drizzle of olive oil to help bind it together.
Use your hands to shape the mixture into patties – it should make about 6 – 3 inch burgers.
Bake the veggie burgers for 18-20 minutes, flipping once at the halfway point. Remove from oven and allow to cool.
I made a quick chipotle mayo for these burgers: Mix together 1/4 cup vegan mayo and 1 tablespoon of sriracha. That’s it!
For topping, I used red onion, spicy sprouts, and avocado.