Pat’s Sunburgers (Vegan)

A tasty burger recipe for those who choose to avoid meat, dairy and eggs.

Ingredients

• 3 cups ground raw sunflower seed kernels
• 1 cup grated carrot
• 1 cup finely chopped celery
• 1/4 cup finely chopped onion
• 2 tablespoons green bell pepper
• 2 tablespoons finely chopped fresh parsley
• 4 cloves garlic, minced
• 1 teaspoon ground cumin (1/2 teaspoon)
• 1/2 to 1 teaspoon salt (to taste)
• 1/4 teaspoon dried basil
• Tomato juice (amount varies)

Instructions

1. Preheat the oven to 350 degrees F. Spray large baking sheet(s) with no-stick spray; set aside.
2. In a large bowl, stir all of the ingredients, except the tomato juice, together until well mixed. Add just enough tomato juice so a handful of the mixture can be pressed together and not crumble apart.
3. Using a large (1/2-cup/4-ounce capacity) spring-release scoop (or a 1/2 cup measuring cup, rinsed in cold water), press the mixture firmly into the scoop or cup, then drop onto the prepared baking sheet, spacing the mounds about 3 inches apart. With a dampened palm (or spray palm with no-stick cooking spray), flatten the mounds into round burgers about 3/4-inch thick.
4. Bake the burgers for 15 minutes; remove the pan from the oven just long enough to flip the burgers, then return to the oven bake for 10 to 15 more minutes, or until lightly browned on both sides.
5. Serve burgers immediately, or cool and refrigerate or freeze in an airtight container for later use.

Notes

Serve burgers on whole grain buns with your favorite condiments or arrange on a platter and serve as a main dish with gravy.

Attribution

Recipe adapted from my friend, Pat L.; written and shared by LuAnn Bermeo, author of Amazing Meals I and II, a two-volume collection of family-approved, plant-based recipes.