This veggie burger is surprisingly mild on the palate. Considering the plethora of unique flavors
that go into this burger none overpower the other and the taste is unique to the burger itself.



1 1/2 c chick peas (cooked/canned)
4 McBride's Organic Farm carrots (grated)
1 McBride's Organic Farm onion (diced)
1 c brown rice (cooked)
1/4 c walnuts
3 T cilantro (chopped)
1 t curry
1 t coriander
1 t fennel seed
1 T olive oil

Sauté the onion in the oil and add the curry, coriander, fennel and rice. Cook for five more
minutes to allow for the flavors of the spices to blend into the rice and onion. Remove from heat
and mix into a bowl with the remaining ingredients. Form into patties - you should get five or six
patties out of this mixture - and cook. If you are cooking on the stovetop cook for five minutes
per side. If you are broiling in the oven, it’s about 10 minutes per side. The challenge with
veggie burgers is that they do not like to stick together. Add an egg to your mixture if you are so
inclined and roll in flour or breadcrumbs before cooking the patties. Serve with our roasted sweet
potato fries.