Aztec Sun Seed Burgers

Aztec-Sun-Seed-Burger
Sunflower seeds have been grown and eaten since 2300 BCE Their addition to this burger recipe adds a nutritious punch! Used with permission from Cathy Gallagher and Barbara Schugt, authors of Veggie Power Burgers.

Ingredients

 1 cup raw sunflower seeds, ground
 1 cup cooked short grain brown rice
 2 tablespoons tahini
 2 tablespoons olive oil
 ¼ cup chopped sweet onion
 ¼ cup chopped roasted red pepper
 1 cup cooked sweet corn
 2 tablespoons minced fresh parsley
 1 teaspoon oregano
 2 tablespoons tamari (gluten-free soy sauce)
 3 teaspoons Ener-G gluten-free powdered egg replacer (or similar brand)
 ¼ cup warm water
 ½ cup corn starch
 Salt and pepper to taste
 Canola oil spray

Instructions

1

In a large bowl, combine sunflower seeds with cooked brown rice and tahini and mix well.

2

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.

3

In a food processor, combine the sunflower seed/rice mixture, sautéed vegetables, parsley, oregano, and tamari. Pulse until thoroughly mixed.

4

In a small bowl, whisk 3 teaspoons of egg replacer with warm water until frothy and smooth.

5

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.

6

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

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Ingredients

 1 cup raw sunflower seeds, ground
 1 cup cooked short grain brown rice
 2 tablespoons tahini
 2 tablespoons olive oil
 ¼ cup chopped sweet onion
 ¼ cup chopped roasted red pepper
 1 cup cooked sweet corn
 2 tablespoons minced fresh parsley
 1 teaspoon oregano
 2 tablespoons tamari (gluten-free soy sauce)
 3 teaspoons Ener-G gluten-free powdered egg replacer (or similar brand)
 ¼ cup warm water
 ½ cup corn starch
 Salt and pepper to taste
 Canola oil spray

Directions

1

In a large bowl, combine sunflower seeds with cooked brown rice and tahini and mix well.

2

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.

3

In a food processor, combine the sunflower seed/rice mixture, sautéed vegetables, parsley, oregano, and tamari. Pulse until thoroughly mixed.

4

In a small bowl, whisk 3 teaspoons of egg replacer with warm water until frothy and smooth.

5

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.

6

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

Aztec Sun Seed Burgers