Print this entry

Serves 6 Ingredients:
  • ½ cup sunflower kernels
  •  1 (16-oz) can garbanzo beans, drained and mashed
  •  3 cups cooked and cooled brown rice
  •  1 medium onion chopped
  •  1 medium carrot, shredded
  •  ½ cup Italian-style bread crumbs
  •  2 eggs, lightly beaten
  •  ½ cup soy sauce
  •  1 teaspoon dried thyme
  •  Vegetable oil for frying
  •  6 Village Hearth Wheat Hamburger Buns, toasted
  •  Shredded lettuce
  • Chopped tomato
  • Mayonnaise
Directions: Toast sunflower kernels on a baking sheet at 350° for 5 to 7 minutes until golden. Combine with beans, onion, carrot, bread crumbs, eggs, soy sauce and thyme. Chill for 30 minutes. Shape mixture into 6 patties. Pan fry burgers in oil in large skillet over medium-high heat until thoroughly heated, about 4 minutes per side. Place cooked patties on bun bottoms; top with shredded lettuce and chopped tomato. Spread 1 tablespoon of mayo on bun tops and place on burgers.