Veggie Burgers

I first made these veggie burgers on 4th of July. While everyone else was chowing down on their flame-broiled hamburgers, I was devouring my own form of culinary delight topped with lettuce, tomato, and avocado. I literally crave these now, and typical eaters, meaning normal people, love them too. (I'm okay admitting I'm abnormal.) I like to freeze half of this recipe for easy, ready-to-go dinners after a long day when I'm too tired to cook.

2 cups raw sunflower seeds
2 cups cooked brown rice, cooled
2 carrots, peeled and cut into chunks
1 clove garlic
1 teaspoon salt
1/2 teaspoon cumin
1/4 cup fresh parsley, chopped
3 tablespoons coconut oil
1 egg, optional*

Put sunflower seeds in turbo blender. Blend into oblivion. Remove sunflower seed powder and put in a large bowl. Put brown rice in blender and blend. It'll get sticky and globby, so be prepared to put the mixture down and keep blending until the rice is blended. Remove rice and add to the large bowl. Put carrots in blender and blend away. Once carrots are completely shredded, add to the large bowl.

Add all other ingredients to large bowl. Knead the mixture together as if you're kneading bread. Really get in there to get an even mix of ingredients. Place however much you want to freeze into an air-tight container and put in freezer.

Place a large frying pan on the stove and add coconut oil. Heat at low temperature. Start forming patties with the mixture and place them in frying pan. Add more coconut oil if you see it's not enough for the amount of patties you're cooking in the frying pan. Flip patties as you see them start to golden on the bottom.

*Add a raw egg if the mixture isn't holding together very well, usually if the rice is drier. If you do choose to add an egg to the mixture, knead it well and cook thoroughly on the stove.