Ingredients
Directions
Add the kidney beans and short-grain brown rice to a large bowl. Mash with a fork or potato masher until 3/4 of the beans are mashed. Set aside.
Add the carrots, beets, onion, garlic powder, smoked paprika, Worcestershire sauce, tamari, tomato paste, nutritional yeast, yogurt, and salt, if using, to a food processor and blend until combined, about 30–60 seconds.
Transfer the carrot-beet mixture to the beans and rice mixture and mix until combined.
Stir in the oat flour and flax meal.
Fold in the hemp seeds.
Transfer approximately ½ cup of the mixture onto a parchment-lined baking sheet and press down with clean hands or the measuring cup to form a 4” patty that is approximately ¾” thick. Do this for the remaining mixture. You should have 8 patties. Refrigerate for 1–2 hours or freeze for 30–60 minutes.
Prepare for baking: Preheat oven to 375 degrees F.
Crush the sunflower seeds with a mortar and pestle or grind the seeds in a spice grinder until you have small pieces (don’t grind too much or else you’ll have sunflower butter!). Place the crushed sunflower seeds on a large plate in preparation for coating the patties.
Remove the patties from the refrigerator or freezer and, with clean hands, lift each patty from the parchment-lined baking sheet onto the crushed sunflower seeds to coat each side of the patty. Transfer each patty back to the baking sheet, spreading out evenly, in preparation for baking.
Bake for 30 minutes, flipping halfway through.
Once the patties are finished baking, add your favorite burger toppings like sliced red onion, tomato, sprouts, sauce, and anything else you’d love to enjoy with your burger.
Chef's Notes
Substitutions
Substitute black or pinto beans for kidney beans.
Substitute organic cooked quinoa (gluten free) or farro (contains gluten) for brown rice.
For the onion, use white, yellow, or red onion. Or, use shallots in place of onion.
Substitute more flax meal or almond meal in place of oat flour.
Substitute quinoa flour (gluten free) or spelt flour (contains gluten) for oat flour.
Use crushed pumpkin seeds or almonds in place of sunflower seeds.
Air Fryer Directions
You’ll likely have to bake these in batches. Add 2–4 burgers at a time and bake at 380 degrees F for 15 minutes, flipping halfway through.
Stovetop Directions
Add your burgers to a large stovetop pan, about ½ inch apart. If there is not enough space for all of them to cook evenly then cook them in two or more batches. Cook for 3–4 minutes or until browned on one side, then flip (gently). Cook for 3–4 minutes on the other side.
Prep Ahead
Prepare the burgers ahead of time, separating them with parchment paper, and keep in an airtight container for up to 3 days before cooking.
Storage
Store leftovers in an airtight container in the refrigerator for up to 7 days or freeze for up to three months.
Ingredients
Directions
Add the kidney beans and short-grain brown rice to a large bowl. Mash with a fork or potato masher until 3/4 of the beans are mashed. Set aside.
Add the carrots, beets, onion, garlic powder, smoked paprika, Worcestershire sauce, tamari, tomato paste, nutritional yeast, yogurt, and salt, if using, to a food processor and blend until combined, about 30–60 seconds.
Transfer the carrot-beet mixture to the beans and rice mixture and mix until combined.
Stir in the oat flour and flax meal.
Fold in the hemp seeds.
Transfer approximately ½ cup of the mixture onto a parchment-lined baking sheet and press down with clean hands or the measuring cup to form a 4” patty that is approximately ¾” thick. Do this for the remaining mixture. You should have 8 patties. Refrigerate for 1–2 hours or freeze for 30–60 minutes.
Prepare for baking: Preheat oven to 375 degrees F.
Crush the sunflower seeds with a mortar and pestle or grind the seeds in a spice grinder until you have small pieces (don’t grind too much or else you’ll have sunflower butter!). Place the crushed sunflower seeds on a large plate in preparation for coating the patties.
Remove the patties from the refrigerator or freezer and, with clean hands, lift each patty from the parchment-lined baking sheet onto the crushed sunflower seeds to coat each side of the patty. Transfer each patty back to the baking sheet, spreading out evenly, in preparation for baking.
Bake for 30 minutes, flipping halfway through.
Once the patties are finished baking, add your favorite burger toppings like sliced red onion, tomato, sprouts, sauce, and anything else you’d love to enjoy with your burger.
