- Makes: 4 Servings
- Ready In: 20 mins
- Prep Time: 15-20 mins
- Cook Time: 5-10 mins
Recipe reprinted with permission from Feeding the Whole Family (third edition) by Cynthia Lair (Sasquatch Books, 2008).
This delicious burger recipe will give you opportunity to pile up a bun with mustard, pickle, tomato or whatever and chow down without bothering a single cow. The nut and grain combination makes a complete protein, all you need is a vegetable soup or salad to make the meal complete. Try them with our Tomato Basil Soup or the Massaged Kale Salad.
- Calories: 405
- Fat: 21g
- Protein: 11g
- Sodium: 538mg
- Carbohydrates: 45g
- Fiber: 7g
- Sugar: 4g
Nutritional Information (per serving)
- ¾ cup sunflower seeds
¾ cup walnuts
1 teaspoon cumin
1 teaspoon oregano
1/8 teaspoon cayenne
2 cloves garlic, finely chopped
½ teaspoon sea salt
1 ½ cups cooked brown rice
1 small carrot (or ½ of a large one), grated finely
2 tablespoons tomato sauce
1-2 teaspoons ghee or butter
4 sprouted whole grain buns
- Grind nuts and seeds to a fine meal in a small grinder or food processor.
- Place ground nuts in a bowl and add cumin, oregano, cayenne, garlic and salt; mix well.
- Fold in cooked brown rice.
- Add tomato sauce a little at a time until you get a stiff, but workable texture.
- Form mixture into patties with moist hands. If the mixture is not holding together, the nut grind wasn't fine enough. Put all of the mixture back into the food processor and pulse 3-4 times. That should do it.
- Refrigerate patties for a few hours if possible.
- Lightly coat a skillet with ghee and brown patties on both sides.
- Serve on whole grain buns with your favorite fixin's.
FOR BABIES 6 MONTHS & OLDER: Puree extra cooked brown rice with a little breast milk or water.
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