Sunflower Veggie Burgers Recipe By Tasty

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SUNFLOWER VEGGIE BURGERS RECIPE BY TASTY



Sunflower Veggie Burgers Recipe by Tasty image

Here's what you need: sunflower seed, yellow onion, brown rice, dried thyme, salt, water, carrot, celery

Provided by Melissa Boyajian

Categories     Dinner

Yield 5 servings

Number Of Ingredients 8

1 cup sunflower seed
¼ cup yellow onion, finely chopped
1 cup brown rice, cooked
½ teaspoon dried thyme
½ teaspoon salt
2 tablespoons water
1 cup carrot, chopped
½ cup celery, chopped

Steps:

  • Preheat oven to 375˚F (190˚C).
  • In the bowl of a food processor, add sunflower seeds. Process until finely ground.
  • Add onion, brown rice, thyme, salt, and water and process until combined.
  • Add carrot and celery and pulse several times to combine.
  • Using a ½ cup (120 ml) measuring cup, portion 5 patties from the mixture. Place onto a lightly greased parchment-lined sheet pan.
  • Bake for 30 minutes, or until firm and browned, flipping over halfway through.
  • Serve burgers with your favorite fixins.
  • Enjoy!

Nutrition Facts : Calories 293 calories, Carbohydrate 42 grams, Fat 10 grams, Fiber 4 grams, Protein 7 grams, Sugar 2 grams

VEGETARIAN BURGERS



Vegetarian Burgers image

These do not taste like hamburgers, but they are so good! I made them for my family many years ago when I first became a vegetarian. At that time there were no prepared veggie burgers on the market. --Julie Ferron

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 8

3/4 cup unsalted sunflower kernels
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cups shredded carrots
1 cup chopped onion
1/2 cup whole wheat flour
2 tablespoons canola oil
8 hamburger buns, optional
Lettuce and tomato slices, optional

Steps:

  • Place sunflower kernels in a food processor; cover and process until ground. Remove and set aside. Place beans in food processor; cover and process until ground. In a large bowl, combine the sunflower kernels, beans, carrots, onion, flour and oil. Shape 1/2 cupfuls into patties. , In a nonstick skillet coated with cooking spray, cook the patties over medium heat for 3 minutes on each side or until lightly browned and crisp. Serve on rolls with lettuce and tomato if desired.

Nutrition Facts : Calories 195 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 81mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 6g fiber), Protein 6g protein.

BEST EVER VEGGIE BURGER



Best Ever Veggie Burger image

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 16

1 cup canned black beans, rinsed and drained
1 cup chopped walnuts
1-1/2 teaspoons ground cumin
1/2 teaspoon ground fennel seed
1/4 teaspoon smoked paprika
1 tablespoon oil from sun-dried tomatoes
1/4 cup shredded carrot
1 large shallot, minced
2 tablespoons oil-packed sun-dried tomatoes, chopped
1 garlic clove, minced
1/4 cup old-fashioned oats
1 tablespoon chia seeds
2 teaspoons reduced-sodium soy sauce
1/2 teaspoon garlic salt
1 tablespoon olive oil
Optional: Barbecue sauce, toasted hamburger buns, sriracha mayo, lettuce, red onion and tomato

Steps:

  • Preheat oven to 325°. Spread beans evenly on a parchment-lined rimmed baking pan. Bake until beans start to split open, 6-8 minutes. , Meanwhile, in a large dry nonstick skillet over medium heat, cook and stir walnuts, cumin, fennel and smoked paprika until fragrant, 2-3 minutes. Remove from pan and cool. In the same skillet skillet, heat oil from sun-dried tomatoes over medium heat. Add carrot, shallot and sun-dried tomatoes; cook and stir until tender, about 5 minutes. Add garlic; cook 1 minute longer. Remove from the heat; cool slightly. , Transfer carrot mixture to a food processor. Add beans, walnut mixture, oats, chia seeds, soy sauce and garlic salt. Pulse until combined. Shape into four 4-in. patties., In the same skillet over medium heat, cook patties in olive oil until browned, 3-4 minutes on each side. If desired, baste with barbecue sauce and serve on buns with toppings of your choice.

Nutrition Facts : Calories 357 calories, Fat 28g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 479mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 7g fiber), Protein 9g protein.

SUNFLOWER-VEGGIE TOFU BURGERS



Sunflower-Veggie Tofu Burgers image

a delicious, easy veggie burger. the colour is lovely, and the flavour and texture satisfies both the omnivore and the vegetarian! adapted from a shoppers drug mart promo magazine from a few years back...(which says it adapted it from anne lindsay's "new light cooking"). although quick enough prepared with a box grater, the prep is especially easy when grated through a food processor!

Provided by melon cake

Categories     Vegetable

Time 30m

Yield 6 patties, 6 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
1/2 cup brown rice
1 cup water
3 garlic cloves, minced fine
1 1/2 cups firm tofu, drained and grated (about 1/2 block)
3/4 cup grated raw beet (about 1 two-inch diameter beet)
3/4 cup grated raw carrot (about 1 medium)
1/2 cup fine dry breadcrumb
1/2 cup cheddar cheese (any age works well...i usually use medium)
1/4 cup corn kernel
1/4 cup light soy sauce
1/4 cup chopped sunflower seeds

Steps:

  • in a small saucepan, bring the rice and water to a boil. reduce to a simmer and cook rice until tender, but not mushy. (about 20 minutes) when rice is cooked, remove from heat and stir in the minced garlic.
  • while rice cooks, prepare and combine the remaining ingredients in a large bowl. add the cooked rice and garlic mixture to the bowl, and mash everything together well.
  • pressing firmly, form mixture into 6 patties.
  • heat the oil on a well seasoned griddle or non-stick pan, and cook the burgers over medium heat until lightly browned. (about 6 minutes per side).

Nutrition Facts : Calories 236.3, Fat 10.7, SaturatedFat 3.1, Cholesterol 9.9, Sodium 838.7, Carbohydrate 25.9, Fiber 3.1, Sugar 3.2, Protein 10.7

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