This veggie burger is chock full of wholesome ingredients. This plant-based version is made with pecans, wild rice and chickpeas and then topped with a creamy sunflower chive spread and toppings that will satisfy your burger cravings.
cook wild rice and soak sunflower seeds in water for at least 4 hours (can soak longer in a jar in the fridge, ie. several days).
combine all of the ingredients in the bowl of a food processor. Pulse 6 or 7 times. Then stop and scrape down the sides and give it a stir. Pulse another 4 to 5 times or until it holds together, but there are still bits and pieces left whole to give it texture.
Heat a ceramic nonstick skillet on the stove over medium-high heat. If using a traditional skillet, add a little oil to keep the burgers from sticking
Form 8 equally sized balls from the mixture and shape into patties about an inch thick. Place in the heated pan, and do not touch for 10 minutes. Check and make sure they have browned well before carefully flipping and cooking an additional 5 minutes to brown the other side too. Transfer to a plate for serving.
Rinse and drain the soaked sunflower seeds and add to a blender with the remaining sauce ingredients. Puree until smooth, then taste for seasoning. (Make adjustments with salt and lemon juice if needed.)
Spread each bun half with the creamy sunflower chive spread and layer with a patty, sliced avocado, red onion, and sprouts, if desired. Serve immediately. Makes 8 small burgers of 4 large burgers. Leftover cooked patties store well in an airtight glass container in the fridge for up to 5 days.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.