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These delicious gluten-free veggie burgers are made with a combination of rice, lentils, sunflower seeds, and the perfect blend of spices! Perfectly crispy and delicious!
When I threw these veggie burgers together, I admittedly didn’t expect the textures & flavors to turn out as well as they did. I was beyond pleasantly surprised–these burgers are a real keeper!
My inspiration for these came from wanting to incorporate more legumes into my little one’s diet. And, boy was I happy that he loved these as much as I did!
These delightful vegetarian patties are chock full of protein & fiber, hold together & cook incredibly well, and truly taste great just about any way you choose to eat them!
If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest’s “tried it” feature, or take a photo, & tag me on Instagram and I’ll share it! Thank you so much! <3
- 1 1/2 cups brown rice, cooked
- 1 cup green lentils, cooked
- 1/3 cup sunflower seeds
- 1/2 cup chopped onion
- 2 garlic cloves
- 1 tsp salt
- 1 tsp cumin, ground
- 1 tsp coriander, freshly ground
- 1/2 tsp cayenne
- 1/2 tsp ground Hungarian paprika
- 1 egg, or 1 flax egg for vegan option*
- 4 tbs gluten free quick cooking rolled oats
- 1 tsp olive oil
garlic & spices. Process well. Transfer mixture to a bowl. Then add: egg (or flax egg*), oats, and oil. Mix & mash with a spatula until all is relatively smooth. Refrigerate for at least 15 minutes.Remove from fridge and shape into patties (this should make 4
burger-sized patties).Heat a greased skillet on med-high heat & cook patties until browned, about 5 minutes each side.These are great on their own, served on a bed of greens or
burger-style on any gluten free bread of your choice!Enjoy!*Note: to make a flax egg, combine 1 tbs of ground flax seed w/ 3 tbs of water and let sit for 10 minutes or until beginning to thicken–add to recipe as you would any egg.