Planet Burgers Recipe | Vegetarian Times Skip to main content

Planet Burgers

Diana McAnulty's search for a veggie burger her kids would devour took her through all the premade brands. Then she re-created the Planet Burger from the Good Earth restaurant in her childhood hometown of Cupertino, Calif. It was a hit. Serve on whole-grain hamburger buns with condiments.



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3 cups cooked brown rice
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12 oz. cooked chickpeas, mashed
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1 medium onion, chopped (1 ½ cups)
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4 oz. cooked red beans or adzuki beans, mashed
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1 medium carrot, shredded (½ cup)
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½ cup ground almonds, almond flour, or breadcrumbs
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½ cup roasted unsalted sunflower seeds
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⅓ cup dried parsley
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¼ cup low-sodium soy sauce
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2 large eggs, lightly beaten
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1 tsp. dried thyme


1. Stir together all ingredients in large bowl. Shape 9 1/2-inch-thick patties.

2. Coat nonstick skillet with cooking spray, and heat over medium-high heat. Cook patties in skillet 4 to 5 minutes per side, or until browned on outside and cooked through on inside. (Use wide spatula to flip burgers; they can be fragile.)

Nutrition Information: 

10 g
Total Fat: 
9 g
Saturated Fat: 
1 g
34 g
47 mg
282 mg
7 g
4 g
Makes 9 burgers

Comments on this Recipe

I worked at the Good Earth in Santa Clara and remember these burger patties were stored in their cooler between wax paper sheets prior to cooking. Can be made vegan by substituting ground flax seed for the eggs (1 T ground flax + 3-4 T water = 1 egg).

I made these for dinner and they came out great. I used barley as I was out of brown rice. I also used red lentils instead of red or adzuki beans. I refrigerated the mixture prior to forming burgers to keep them from falling apart.

These are yummy and hold up pretty well if refrigerated prior to cooking. I used mixed beans and fresh parsley. Next time I will add some more seasonings.

Amazing burgers, these have turned into our family favourites. We had just dealt with the crumbly nature of these burgers but will try the refrigerating prior to forming trick and see how that works. YUM!

1/4 cup of gluten also firms these right up without refrigeration. Was out of dried parsley, so I used dried cilantro instead, which was just as good. Also, 1/4 cup of peanut butter is a nice addition.

What could substitute eggs? I am purely vegetarian, so i do not consume either. Thanks

Maybe you could use egg substitutes for the eggs.

I've heard that applesauce and baking powder can be used as an egg substitute in baked goods (like in the Vegan Blueberry Muffin recipe). I don't know if it would work in this recipe.

Anyone know if these freeze well? It would be nice to make a whole bunch ahead.

These are delicious! My hubby loved them, too. Much better than any pre-made ones we've had. I added the 1/4 of peanut butter as someone suggested plus I added salted sunflower seeds instead of unsalted and also some 'Garlic Plus' seasoning. I used gluten-free soy sauce. I will be making these a LOT! My hubby loves Shepherd's Pie so I fried up the rest of the burger mixture, made mashed potatoes (with garlic butter and plain yogurt instead of sour cream, a little milk, salt & pepper) then I put the 'burger mix' into a 9x13 glass pan, then added a layer of cheddar then a thin layer of diced, raw onions, then the mashed potatoes and cooked it for 15 min at 375F. Omygosh! We both could not believe how yummy it was and it tasted like we were eating 'real' Shepherd's Pie! (BTW, it tasted like I had used sour cream but the yogurt is better for you.)

I'm trying really hard to become a vegetarian but I'm such a picky eater. I'm so ashamed 3'( Does this taste like the real thing, or at least close enough?

These have become our favorite veg burger. Instead of pan frying, I put them on a greased baking sheet, brush them with a little olive oil and pop them in a 375 degree oven for 20 min. You can also broil them at the end if you want them a little bit more brown. These freeze very well. I just reheat in the microwave or oven.

Yes they freeze well. I shaped and froze, thawed before cooking. For two people we have had three meals and there is one left over in the freezer! Very economical. Fantastic on a home made Chipotle bun with home made sauce of horseradish/mayo/hot sauce/a splash of granulated garlic/ browned onions/tomato/cheese and lettuce!!