A tasty burger with no meat, eggs or dairy. This is a quantity recipe, given to me by a close friend who said this was a recipe she liked very much. For those of us who aren't cooking for an army (!), I have broken down the recipe and included an adjusted amount that should make about 8 burgers.
6 cups ground raw sunflower seed kernels (1 1/2 cups)
2 cups grated carrots (1/2 cup)
2 cups finely chopped celery (1/2 cup)
1/2 cup finely chopped onion (2 Tablespoons)
1/4 cup green bell pepper (1 Tablespoon)
1/4 cup finely chopped fresh parsley (1 Tablespoon)
5 to 10 cloves fresh garlic, minced (1-2 cloves)
2 teaspoons ground cumin (1/2 teaspoon)
1-2 teaspoons salt (to taste) (1/4 to 1/2 teaspoon)
1/2 teaspoon dried basil (1 or 2 pinches)
Tomato juice (amount varies)
Preheat the oven to 350ºF.
Spray large baking sheet(s) with no-stick spray; set aside.
In a large bowl, combine all the ingredients.
Add just enough tomato juice, if needed, so that the mixture can be pressed into burgers.
Dampen hands, then using about 1/2 cup of the mixture per burger, press the mixture into round burgers, about 3/4-inch thick.
Arrange the formed burgers on the prepared baking pan, leaving about 1 inch in between the burgers.
Bake for 15 minutes, then flip burgers and bake for 10 minutes on the other side.
Serve immediately, or place in an airtight container and refrigerate or freeze until needed.