Sunflower Veggie Tofu Burgers Recipes

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

Ingredients

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

Ingredients

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.

VEGETABLE AND TOFU BURGER

Vegetable and Tofu Burger image

These are veggie burgers with a kick! Shredded carrots and zucchini are combined with tofu, onion, celery, egg, bread crumbs, basil and curry paste. Serve on a bun, if desired.

Provided by troppo

Categories Main Dish Recipes Burger Recipes Veggie

Time 20m

Yield 4

Number Of Ingredients 10

Ingredients

1 carrot, shredded
1 zucchini, shredded
1 (10 ounce) package silken tofu
1 small yellow onion, diced
1 celery, finely chopped
1 egg, lightly beaten
½ cup dry bread crumbs
2 tablespoons red Thai curry paste
⅓ cup fresh basil leaves
1 tablespoon olive oil

Steps:

Press carrot and zucchini between paper towels to remove excess moisture. In a medium bowl combine carrots, zucchini, tofu, onion, celery, egg, bread crumbs and curry paste.
Chop 2/3 of the basil and add it to the tofu mixture. Mix well and form into 4 patties, about 1/2 inch thick.
Heat oil in a large skillet over medium heat. Cook patties for 5 minutes on each side, or until golden brown. Serve with remaining basil leaves.

Nutrition Facts : Calories 168.1 calories, Carbohydrate 18.3 g, Cholesterol 46.5 mg, Fat 11.7 g, Fiber 2.4 g, Protein 10.6 g, SaturatedFat 1.6 g, Sodium 285.7 mg, Sugar 4.9 g

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

Ingredients

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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