Sunflower Drive-In Nutburger, Reimagined
on Oct 05, 2026
This is my best attempt to recreate the legendary Nutburger voted #1 Veggie Burger in Sacramento.
Why I Love This Recipe
Hey there, burger lovers! It’s Chef AJ, your Queen of Quick and Easy Plant-Based Recipes! The Sunflower Drive-In’s Nutburger is legendary, and I just had to make my own version at home. Toasted nuts and seeds give these patties a rich, hearty texture, while smoked paprika, chipotle, and caramelized onion bring a smoky, savory flavor. They’re baked, not fried, make a dozen patties, and freeze beautifully.
Key Ingredients
- Sunflower or Pumpkin Seeds: Toasted for a deep, nutty flavor—use either or a combination.
- Almonds, Cashews & Walnuts: Toasted and pulsed until coarse for that classic hearty nutburger texture.
- Brown Rice: Cooked rice helps bind the patties together.
- Onion, Carrots & Garlic: Sautéed until golden and soft for sweetness and depth.
- Smoked Paprika & Chipotle: The smoky spices that give these burgers their grilled flavor.
The Process
Toast the nuts and seeds, let them cool, then pulse in a food processor until coarse. Sauté the onion until golden brown, add the garlic and carrots until soft, then stir in the spices. Add the rice and vegetables to the food processor and pulse until the mixture holds together, then add the coconut aminos and process again. Refrigerate for at least 30 minutes, form into 12 patties, and bake at 350°F for 20 minutes, flipping halfway through.
Chef’s Tips
- Don’t process the nuts into a nut butter—pulse just until coarse.
- Chilling the mixture for at least 30 minutes makes the patties much easier to form.
- These freeze very well! Make a batch and stash some for quick dinners.
How to Store
Store cooked patties in an airtight container in the refrigerator for up to 4 days, or freeze for longer storage. Reheat in the oven or air fryer until warmed through.
Frequently Asked Questions
Yes—these freeze very well! Freeze cooked patties and reheat as needed.
About 12 patties using 1/3 cup of mixture each.
Absolutely—use 2 cups of sunflower seeds, pumpkin seeds, or a combination.
Serving Suggestion
Toast your bread or bun, spread generously with my Sunflower Drive-In Mayo, and pile on lettuce, tomato, onion, pickles, and sprouts.
Summary
The Sunflower Drive-In Nutburger, Reimagined is a hearty, smoky, baked veggie burger made from toasted nuts, seeds, brown rice, and veggies—my homage to Sacramento’s legendary Nutburger.
If you tried this recipe, I’d love to see your results! Share your culinary creation on social media and tag me. As the Queen of Quick and Easy, nothing makes me happier than seeing how my convenient plant-based recipes inspire your kitchen adventures. Let’s celebrate the love of cooking and enjoy the deliciousness together!
Sunflower Drive-In Nutburger, Reimagined
Equipment
- Food processor
- Non-stick sauté pan
- Baking sheet
Ingredients
- 2 cups sunflower or pumpkin seeds, or combination
- 1 cup raw almonds
- 1 cup raw cashews
- 1 cup raw walnuts
- 2 cups cooked brown rice
- 10 ounces chopped onion
- 8 ounces shredded carrots
- 1 Tablespoon minced garlic
- 1/2 cup nutritional yeast
- 1 Tablespoon SMOKED paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1/4 teaspoon chipotle powder
- 2 Tablespoons coconut aminos
Instructions
- Toast nuts and seeds.
- Once cooled, pulse in a food processor until coarse. Do not process into a nut butter.
- Sauté the onion until golden brown, adding small amounts of water, if necessary, to prevent sticking. Then add the garlic and carrots and sauté until soft, add the spices, stir and remove from heat.
- Add the cooked rice and vegetables to the food processor and pulse until the mixture holds together.
- Add the coconut aminos and process again until mixture holds together.
- Refrigerate at least 30 minutes.
- Form into 12 patties using 1/3 cup of batter and bake for 20 minutes at 350°F, flipping halfway through.
