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Homemade Garden Burgers

Homemade Garden Burgers 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


  • 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


  1. In a food processor, pulse together the carrots, onion, sunflower seeds, mushrooms, and garlic until finely ground but not pureed.
  2. 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.
  3. Form the mixture into (8) 3-inch burgers and press to compact.
  4. 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.
  5. Place burgers in hamburger buns and dress them with tomatoes, lettuce, pickles and the condiments of your choice.

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