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 some 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.
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 onion so I added a bunch of green onions. Yumm. These are great to take out of the freezer for a quick meal too.
The flavor of these burgers should get at least 4 stars but I'm giving it three because they were so incredibly crumbly. I couldn't make them hold together at all. I tried adding some egg and that helped a little but they still just fell apart in the pan (and I'm not a novice veggie-burger cook--I've done this before). I actually went back and reread the recipe several times because I thought I must have missed something. I may try a modified version again if I can think of a way to help them hold their shape a bit more. Again--the flavor was excellant.
I liked these a lot and so did my friends who asked for the recipe. Someone suggested adding curry -- I'll try that next time. The funnest part is mushing it all up with your hands!: )
Soooooo goood! Everyone should try this recipe. Next time I think I'll experiment with adding different things like spinach more onion spices etc. yummmmmmmmmmy!
Made a double batch it made 28 patties.
Made them thin 1/2" so they heat all the way through and are toasted nicely on the outside.
I ground the nuts to a "meal" consistency for better binding so burgers do not fall apart in fry pan. No need for any eggs.
Chopped the carrots and onions very finely.
Substituted 1 cup of rice for 1x19oz. can of chick peas also ground finely.
Substituted olive oil with healthier and tastier organic virgin coconut oil.
Once all ingredients were mixed together it seemed a bit dry so I added a 1/4 cup almond milk. The consistency was just like a ground beef or turkey mixture perfect for making into patties. I did add salt, pepper, garlic powder, onion powder, dill weed, and cumin. I mashed and mixed with my hands ensuring all ingredients were well distributed. After forming into patties I separated them with wax paper and into Ziplock bag two at a time great for grabbing and making a quick lunch or dinner and into the freezer. After a half hour in freezer I fried them slowly at medium heat in coconut oil. They are a huge hit in my house...so tasty...absolutely no crumbling...perfect healthy yummy snack. We do not eat them as hamburger substitute....we love them alone or in a pita very felafel-like. Great recipe!!!!
This is a great recipe! I just made these tonight and I can't wait to see how they do after being frozen. I added spinach and corn just to add some of my faviorite vegies. Finally I can satisfy a vegi-burger craving without having to go to the store.
refreshing alternative to meat
