Be sure to use sticky rice in order to hold these burgers together. I use Calrose short grain rice. The texture will still be a little fragile on these burgers, but once they are on the bun, they will hold together well enough, and the flavor will be amazing.
Makes 8 large burgers
Ingredients:
- 1/2 c carrots, chopped
- 1/2 c onion, chopped
- 1/2 c raw sunflower seeds
- 8 oz canned mushrooms, drained
- 1 large garlic clove, chopped
- 1 c cooked short grain rice (sticky rice)
- 1 c raw rolled oats
- 2 Tbsp melted butter
- 1 Tbsp vegan Worcestershire sauce
- 1 Tbsp vegan chicken style broth mix
- 1 Tbsp nutritional yeast
- 1 tsp dry savory
- 1/2 tsp rubbed sage
- 1/2 tsp salt (less if using salty broth mix or salted rice)
- 1/4 tsp coarsely ground black pepper
- 2 Tbsp olive oil
Directions:
- In a food processor, pulse together the carrots, onion, sunflower seeds, mushrooms, and garlic until finely ground but not pureed.
- In a large bowl, place the food processor mixture, rice, oats, butter, Worcestershire sauce, broth mix, nutritional yeast, savory, sage, salt, and pepper. Using hands, mix well. Chill 30 minutes.
- Form the mixture into (8) 3-inch burgers and press to compact.
- Work in one or two batches, depending on whether you use a large griddle or medium skillet to fry the burgers. Heat the olive oil over medium heat. Place burgers in the olive oil and fry about 3-4 minutes on each side.
- Place burgers in hamburger buns and dress them with tomatoes, lettuce, pickles and the condiments of your choice.