Nutty Veggie Burgers

Chill the uncooked veggie burgers up to 1 hour to allow flavors to meld.  This will also make it easier for the burgers to hold together when sauted.   

Nutty Veggie Burgers
Servings: 4

1 Cup cooked black or soy beans, canned or frozen is fine, drain well and rinse
1 Cup cooked brown rice, seasoned with a little salt and pepper
1 Cup sunflower seeds; ground.  Substitute ground almonds or walnuts
1/2 Cup Shredded cheddar cheese
1/4 Cup Whole wheat flour
2 Teaspoon Sweet pickle relish (optional)
2 Tablespoon Catsup
2 Teaspoon Soy sauce
1/2 Teaspoon Dried oregano or thyme leaves; crumbled
2 Eggs; slightly beaten
1/8 Teaspoon Black pepper
2 Tablespoon Sliced green onion
1/4 cup finely diced celery
2 tablespoon Butter or margarine
Salt to taste

In a large bowl add beans, rice, sunflower seeds, cheese, flour, pickle relish, catsup, soy sauce, basil, eggs, and black pepper. Meanwhile, sauté green onions and celery in 1 Tbsp. of the butter for 2 to 3 minutes.  Add to bean mixture and mix well. Add salt to taste. Shape in 8 patties about 1/2" thick. Heat remaining butter in a large skillet. Add veggie burgers and cook slowly, turning once, until well browned, about 15 minutes.  Transfer to serving platter. 

Garnish veggie burgers with sliced or sautéed onions, tomatoes and pickles and serve with your favorite condiments.