Veggie burgers have become quite the rage. Even in restaurants, you can order a very tasty veggie burger. But not all veggie burgers are created equal. I have had some veggie burgers that would serve a better purpose as a hockey puck rather than food.
Now these flavorful veggie burgers are sure to become a family favorite. Serve them with lettuce, raw onions, tomatoes and organic pickles.
1/2 cup chopped red onions
2 cups chopped Portobello mushrooms
1/2 cup chopped carrots
1/2 cup peeled and chopped zucchini
2 cloves garlic, minced
1 teaspoon white miso
1 cup cooked brown rice
1/2 cup raw sunflower seeds, ground
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1 cup whole wheat bread crumbs
olive oil (small amount)
Preheat oven to 300 degrees F.
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Heat 1/8 cup water in a large pan over medium heat. Water sauté onions, mushrooms, carrots, zucchini and garlic about 10 minutes or until vegetables are tender, adding more water if needed to prevent sticking. Stir in miso.
In a food processor, add sauteed vegetables, cooked rice, ground sunflower seeds, parsley and basil and pulse several times until well mixed.
Add breadcrumbs and pulse again until all the ingredients hold together.
Rub a baking pan with a small amount of olive oil. Shape mixture into 3 1/2″ by 1/2″ burgers and bake for 10 minutes on each side, until firm.
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