Garden Grain Burgers

This is another one of those recipes that helps use up left overs.  There's always left over rice and/or quinoa here, so creative and yummy ways to use it are always appreciated.

Garden Grain Burgers

 Ingredients:

• 1 1/2 cups cooked brown rice (or a combination of rice and quinoa, but no more quinoa than 50%, or they won't hold together properly)
• 1 cup grated carrots (zucchini works well too)
• 1/4 cup wheat germ
• 2 cloves pressed, or finely minced, garlic
• 1/2 onion, grated
• 1 tsp seasoned salt
• 1/2 cup whole wheat flour
• 1 tsp baking powder
• 2 TBSP olive oil
• 2 egg replacers (I used the flax seed method, but feel free to use your replacer of choice)
• 1/4 cup nutritional yeast
• 1/2 cup spinach leaves, chopped
• 1/4 tsp ground thyme

Directions:

1.  Mix ingredients in mixing bowl.

2.  Measure out 1/3 cup for each patty.

3.  Form into a four to five inch patty.

4.  Heat non-stick skillet over medium heat and lightly spray with cooking spray.

5.  Add three patties to skillet.

6.  Add a tablespoon of water to skillet and cover. 

7.  Cook each side for four minutes, adding another tablespoon of water upon flipping.

8.  Let patties rest for five minutes before eating.

Makes eight burgers.  They can be made in advance and frozen.  They reheat well straight from the freezer in the microwave, oven, or on the stove top.  However, they don't grill well.

I don't have any pictures of them on the buns with condiments and stuff, because they boy made them disappear really quickly!

Enjoy!