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Vegetarian Burgers

 Vegetarian Burgers
These do not taste like hamburgers, but they are so good! I made them for my family many years ago when I first became a vegetarian. At that time there were no prepared veggie burgers on the market. --Julie Ferron
8 ServingsPrep/Total Time: 25 min.


  • 3/4 cup unsalted sunflower kernels
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 2 cups shredded carrots
  • 1 cup chopped onion
  • 1/2 cup whole wheat flour
  • 2 tablespoons canola oil
  • 8 hamburger buns, optional
  • Lettuce and tomato slices, optional


  • Place sunflower kernels in a food processor; cover and process until
  • ground. Remove and set aside. Place beans in food processor; cover
  • and process until ground. In a large bowl, combine the sunflower
  • kernels, beans, carrots, onion, flour and oil. Shape 1/2 cupfuls
  • into patties.
  • In a nonstick skillet coated with cooking spray, cook the patties
  • over medium heat for 3 minutes on each side or until lightly browned
  • and crisp. Serve on rolls with lettuce and tomato if desired. Yield:
  • 8 servings.
Nutritional Facts: 1 serving (1 each) equals 195 calories, 11 g fat (1 g saturated fat), 0 cholesterol, 81 mg sodium, 21 g carbohydrate, 6 g fiber, 6 g protein.

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Vegetarian Burgers (continued)

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.