Cashew Rice Burgers

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My friend Patty passed this recipe along to me and it was delicious!  I enjoyed mine plain, served over sauteed kale with a side of sweet potato fries.  Dan added some hummus to his.  For lunch the next day, I made a salad and crumbled a burger (heated) on the top.  Versatile and yummy!

I doubled it and froze half – makes about 5 burgers as written.


  • 1/2 cup brown rice, cooked
  • 1.5 cups toasted cashews (toasted for a couple minutes in a toaster oven or baked for 10 minutes at 300 degrees)
  • 1 large (3 oz) carrot
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/4+ cup fresh parsley
  • 1/4 tsp cumin

Preheat oven for 350 degrees.  Puree all ingredients until minced.  Prepare a baking sheet with some parchment sprayed with a bit of olive oil.  Place the burgers on the baking sheet and spray them with a bit more oil.  Bake at 350 degrees for about 15 minutes per side or until  browned a bit.  Enjoy!



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