One of my go-to veggie burger recipes, this well-balanced combination of rice, veggies, and beans is adapted from the vegetarian cookbook The First Mess  
Cookbook: Vibrant Plant-Based Recipes 
to Eat Well Through the Seasons by 
Laura Wright.

Makes 8 burgers

  • 1 cup uncooked short grain brown rice
  • 1/2 cup sunflower seeds
  • 3 cloves garlic
  • 3/4 cup chopped red onion
  • 1/2 cup grated carrot
  • 1 can beans, drained and rinsed 
(pinto beans work nicely)
  • 1/3 – 1/2 cup panko breadcrumbs
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons tomato paste
  • 1 tablespoon soy sauce
  • Salt and pepper to taste

1. Place the rice and a couple pinches 
of salt in a medium saucepan and cover with water. Bring to a boil and then lower heat to a simmer and cook rice for 30 
minutes. Test for doneness – firm and chewy, but not hard – and drain.

2. In a food processor, combine the sunflower seeds, garlic, red onions, grated carrots, and beans. Pulse the machine until you have a chunky paste. Add paste to a large bowl with rice.

3. To the rice and bean mixture, add panko, spices, herbs, tomato paste, soy sauce, salt, and pepper. Mix everything with your hands until the mixture holds together when you pinch it.

4. Form mixture into patties, with even sides and a flat top and bottom. Pan sear in a film of olive oil until crispy and golden on each side.

5. Serve in lettuce or on a bun with 
avocado and tomato.