I took a bunch of my favorite flavors, mixed them together and ended up this really great Mushroom Grain Burger. It's packed with protein from the quinoa and good fat from the sunflower seeds.
As with most veggie burgers, you need to be gentle with these. They do hold their shape fairly well once cooked and but are delicate during forming. And probably not meant to eaten on a bun. I also froze a few uncooked patties to see how they would hold up - they pretty much fell apart in the pan while cooking. However, I dropped in a couple of eggs and ended up with super yummy hash scrambled eggs.
You try these deliciously healthy vegetarian burgers now, and I'll keep trying to come up with a version that can withstand the grill.
Fat and Happy Food Blog Tips and Techniques: Try these with my Pineapple Red Pepper Salsa.