Vegetable Sunburgers
Submitted by HAGAR440
Baked veggie burgers made with ground sunflower seeds, grated carrots, celery, and wheat germ. Crispy outside, tender inside, and naturally low in sodium.
YIELD
4 servingsPREP
30 minCOOK
30 minREADY
60 minThese sunflower seed veggie burgers bake up with a satisfying crunch on the outside and a moist, earthy center held together by egg, tomato juice, and wheat germ.
Ground sunflower seeds form the base, and they bring a nutty richness that sets these apart from the usual bean-based veggie patty.
Grated carrots, celery, onion, green pepper, and parsley keep things fresh and give each bite a little texture.
No deep frying, no grill required. Just shape, bake, flip, and you’ve got a wholesome burger ready for your favorite toppings.
Kitchen Tips
- Grind the sunflower seeds in a food processor until they resemble coarse meal, not powder. Too fine and the patties turn dense and pasty.
- Let the mixture sit for 10 minutes before shaping. The wheat germ and seeds absorb the tomato juice and the patties hold together better.
- Oil the baking dish well. These patties like to stick, especially on the first side.
- Serve on toasted whole wheat buns with avocado, sprouts, and a smear of mustard for the full experience.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
In a medium-size bowl combine all ingredients, and shape into patties.
Arrange in an oiled shallow baking dish .
Bake until brown on top, about 15 minutes.
Turn patties and bake until reverse sides are brown 10 to 15 minutes.
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