Carrot veggie burgers

I found a great recipe for Carrot Rice Nut Burgers on allrecipes.com. It is a super simple nut burger recipe and makes plenty to freeze. I can usually get a dozen burgers out of the recipe and it easily works for two meals. In version one I changed the ingredient amounts a bit and added wheat gluten to make the patties a bit firmer. You could also add whole wheat flour instead. In version two I added ground homemade seitan and oats instead of the brown rice so feel free to experiment. I would keep the ground carrots and onion. They add a wonderful taste and texture to the burgers. I actually made them one time without the nuts by accident. They turned out fine but not what I was expecting. I kept thinking the burgers were missing something and then I realized I made nut burgers without the nuts. Well, I am sure it won't be the last time I do something similar. Here are my recipe amounts. Enjoy!

Carrot Veggie Burgers

version one
1 cup raw or toasted cashews
1.5 cups raw or toasted sunflower seeds
1 medium size onion
3 large carrots
1 tablespoon olive oil (optional)
3 cups cooked brown rice
0.5 cup vital wheat gluten or whole wheat flour
0.5 tsp salt

version two
1.5 cup of rolled oats
1 cup raw or toasted walnuts
1.5 cups raw or toasted sunflower seeds
1 medium size onion
3 large carrots
1 tablespoon olive oil (optional)
1 cup of homemade seitan
0.5 cup whole wheat flour
0.5 tsp salt

In a food processor add the nuts, seeds and oats (version two). Pulse to a fine grind. Remove and place in a bowl. Add the carrots and onion and also pulse to a fine grind. Remove and place in the bowl with the nuts. Add the seitan and oil if using. I have done it with and without oil. Pulse again to a sticky consistency and place in the bowl with the other ingredients. Add the wheat gluten or flour to the same bowl. Add salt to taste. Now the fun part. Mix everything together. Feel free to use your hands. They work great. Form the mixture into four inch size patties and fry. Freeze the leftovers and you have dinner or lunch for another day. Goes great with sweet potato fries.