Planet Burger

A vegetarian burger with real substance. Mashed chickpeas and cooked brown rice form the base, bound with eggs and Italian bread crumbs, then loaded with toasted sunflower seeds, shredded carrot, and fresh parsley.

Toasting the sunflower seeds first makes all the difference. Raw seeds taste flat and a little papery. Five minutes in the oven turns them crunchy and nutty, and that crunch holds up even after the patties are fried.

Mashing the chickpeas to different textures gives the burger more character. Leave some pieces chunky while smashing others smooth. The smooth bits act as glue that holds the patty together, while the chunks give you something to bite into.

These are shaped rectangular, not round, because they’re meant for French bread rather than burger buns. Pan-fry about 4 minutes per side over medium-high heat until you get a firm, golden crust that keeps the soft interior from falling apart.

Pro Tips

• Squeeze excess moisture from the shredded carrot before mixing. Wet carrots make the patties crumble in the pan.
• Chill the formed patties for 15 minutes before frying. Cold patties hold their shape better when they hit the hot oil.
• Don’t flip too early. Let the crust develop fully on the first side before turning, or the patty will break.

Variations

• Swap chickpeas for black beans and add cumin and smoked paprika for a Southwestern version.
• Make them vegan by replacing the eggs with 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water.
• Add crumbled feta to the mix for a salty, tangy bite throughout.