In a large bowl, combine sunflower seeds with cooked brown rice and tahini and mix well.
Heat olive oil in a large frying pan over medium heat. Sauté onions, red peppers, and corn over medium-low heat for about 10 minutes until tender.
In a food processor, combine the sunflower seed/rice mixture, sautéed vegetables, parsley, oregano, and tamari. Pulse until thoroughly mixed.
In a small bowl, whisk 3 teaspoons of egg replacer with warm water until frothy and smooth.
To thicken the burger mixture, add corn starch and egg replacer mix and pulse several times until mix holds together. Add salt and pepper to taste and blend. Shape into 3 1/2” by 1/2” burgers. Optional: If time permits, refrigerate burgers for several hours before sautéing and to set.
Just before serving, spray canola oil in a large frying pan or electric griddle. Heat to medium-low and sauté burgers for 5 minutes on each side until crisp and browned.
Note: If desired, serve with Ranch Dressing https://veggiefestchicago.org/recipe/ranch-dip-and-party-platter/ or Mango Lime Salsa. http://veggiefestchicago.org/recipe/mango-lime-salsa/
Serving Size: 10