[Vegan, Gluten-Free]
Veggie patties are a staple around here. They can be made of nearly anything – beans, rice, seeds, sweet potatoes, etc. – and they don’t take very long to throw together. These are a reinterpretation of a store bought veggie burger that we used to buy often and they turned out way better than the original. A lot of veggie patties seem to lack crunch or substance when you bite into them. This one is different. It’s slightly crispy on the outside, and perfectly soft and savory on the inside.
Prep Time: 40 minutes
Total Time: 1 hour
INGREDIENTS [Makes 6 – 3 inch patties]
1/2 c. uncooked brown rice
1 c. water
1 c. sunflower seeds
1/2 c. grated carrots
2 garlic cloves [minced]
1 tsp. sea salt
Add rice and water to a pot and bring to a boil. Once it begins to boil, decrease heat to low and stir occasionally until the rice is cooked.
Preheat the oven to 400°. Add sunflower seeds to the food processor and pulse until they resemble a course powder.
Add chopped carrots, cooked brown rice, garlic, and sea salt to the food processor and pulse until it becomes dough-like.
Line a baking sheet with parchment paper or aluminum foil sprayed with olive oil. Then start creating your burgers.
Bake patties for 18 minutes, flipping once at the halfway mark. We shaped ours into small, breakfast-sausage-sized patties because — well, we felt like it. But they could easily be made into bigger burgers. Simply increase the baking time by 2-4 minutes for traditional burger-sized patties.
The patties are delicious on their own, but would be great served on a gluten-free bun or between some greens. Add a side of sweet potato fries to complete the burger experience.
How to Make Sunshine Veggie Burgers
Ingredients
Method
- 1. Add rice and water to a pot and bring to a boil. Once it begins to boil, decrease heat to low and stir occasionally until the rice is cooked.
- 2. Preheat the oven to 400°. Add sunflower seeds to the food processor and pulse until they resemble a course powder.
- 3. Add chopped carrots, cooked brown rice, garlic, and sea salt to the food processor and pulse until it becomes dough-like.
- 4. Line a baking sheet with parchment paper or aluminum foil sprayed with olive oil. Then start creating your burgers. Form 6-3" patties.
- 5. Bake patties for 18-20 minutes, flipping once at the halfway mark.
Notes
- If you make larger patties, simply increase the baking time by 2-3 minutes.
It’s crazy, these taste like the Sunshine Burgers I buy in the store (which are hard to find now). Actually I think they taste better! I like putting my own twist on recipes, so I swapped out 1/2 cup of the seeds for 1/2 cup of breadcrumbs. I can’t have fresh garlic to I swapped it with 1 T of garlic-infused oil. Also added 1/4 t. of ground cumin and 1 T of dried chives. Thanks for the gread recipe!
Hi – Does your recipe above use long grain or short grain brown rice ? Thanks!
I made this with quinoa instead of rice and it didn’t work for patties. It is good and I’ll eat it all, but next time I’ll use rice or something to bind it like an egg.
Hi Amy! I’ve never tested this recipe with quinoa so I couldn’t say how it might work out. Sorry it didn’t form patties!
I have made this recipe multiple times. It is an absolute favorite for my kids. I’ve tried similar sunburger recipes, but none come close to this one. I serve it with homemade ketchup sweetened with raw honey. I’m making some tonight so visited this site to get the recipe and decided for the first time, to see if anyone else commented on the burgers. They are absolutely delicious. I double the recipe because three of us end up eating the whole batch!
That’s so awesome! I’m glad that you and your kids all enjoy these. I agree – they’re delicious!
I made this recipe and posted the results on my FB group page, “Raw Revolution” Group. It was really simple, and I liked the flavor. I used my own favorite herbs like cilantro.
Awesome! I’m so glad you enjoyed. I’ll be checking out your FB page!