These amazing vegetarian burgers need to be chilled before you cook them. They are made with bulgur wheat, cashews and sunflower seeds.
These are juicy and delicious. Refrigeration is very important to this recipe, as I found out to my chagrin the second time I made them. This recipe takes flavor additions very well - we have made it with minced jalapenos and onions, and with Cajun seasonings. I like it best served on a bun with lettuce leaves and slices of tomatoes, red onions and avocado, and sauteed mushrooms and Jack cheese melted on top. - 19 Mar 2004 (Review from Allrecipes USA and Canada)
Be sure to dampen hands with cold water before handling mixture to prevent mixture for sticking to hands, very hard to remove from hands. Will add extra soy sauce and spices on next batch. - 17 Mar 2000 (Review from Allrecipes USA and Canada)
I'm going to give this four stars, because this recipe prepared as a burger didn't impress me much, and I would have given it maybe one star, but I used the leftover mix (I didn't want to waste it)as a base for vegetarian wontons and it was FABULOUS. I added some onion, carrots, snowpeas, oyster sauce, ginger and a little flour and it made a wonderful filling. I took them to work and NOT ONE PERSON could tell they were meat free, and they were begging me for the recipe. - 27 Feb 2008 (Review from Allrecipes USA and Canada)