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Three Seed Burgers

Three Seed Burgers

Serves: 4

Category: Burgers, Pizza, Wraps and Chips
Tags: Anti-Cancer/High Micronutrient

Average Rating: 
Rated by: 28 members

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These burgers are a breeze to make and they are packed with three different types of seeds. Keep this recipe handy for a quick and casual dinner.

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1/2 cup raw pumpkin seeds
1/3 cup raw sunflower seeds
1/4 cup unhulled sesame seeds
3/4 cup cooked lentils
2 tablespoons old fashioned rolled oats
3 tablespoons tomato paste
1/4 cup chopped scallions
2 tablespoons tahini
1 tablespoon chopped flat leaf parsley
pinch cayenne pepper


Preheat oven to 350 degrees F.

In food processor, combine pumpkin seeds, sunflower seeds and sesame seeds and process until coarsely chopped. Add lentils, rolled oats, tomato paste, scallions, tahini, parsley and cayenne. Process until mixture is blended.

Shape mixture into 4 patties. Place on a parchment-lined or lightly-oiled baking pan and bake for 10 minutes. Turn patties over and bake another 8 minutes.

Calories 318; Protein 14 g; Carbohydrates 20 g; Sugars 3 g; Total Fat 22.7 g; Saturated Fat 3.3 g; Cholesterol 0 mg; Sodium 17 mg; Fiber 6.5 g; Beta-Carotene 209 ug; Vitamin C 6 mg; Calcium 150 mg; Iron 6.1 mg; Folate 126 ug; Magnesium 169 mg; Potassium 541 mg; Zinc 3.5 mg; Selenium 6.3 ug

Comments (23):



01/20/2012 07:25 PM

Rated this recipe:

These burgers are great!!! I was really looking for something to replace my deli meat sandwiches - need on the go type of lunch food with 2 little ones to chase. I did change it up a little by using leftover curried lentils which added a great flavor to the burger. I eat it in a whole wheat pita with hummus or just by it self with raw veggies.


02/08/2012 06:44 PM

Rated this recipe:

What's the temperture of the oven?


11/09/2012 02:06 PM

Rated this recipe: (no rating)



11/15/2012 09:09 AM

Rated this recipe:

I have tried a couple of the other "burger" or meatloaf substitutes before and came away a little disappointed. But this one was great! It's a little on the dry side and I'm not sure if I can fix that, but as the recipe stands, it's great with some low sodium ketchup! :) Thanks

KMVR replies:

07/17/2019 01:39 AM

Rated this recipe: (no rating)

Try Dr Fuhrman’d “ketchup” product. It’s great! Taste more like fresh tomato! 


11/30/2012 05:51 PM

Rated this recipe:

Our family has always liked the Fuhrman "Better Burgers". I tried this recipe tonight and everyone loved it! Great tasting! It is super easy to throw together in a hurry and doesn't take long to bake. I feel that these hold together better than any other veggie burger that I've tried. I did not oil a baking sheet, I just lined a sheet with parchment paper. They did not stick at all. Great!


10/21/2013 05:55 PM

Rated this recipe: (no rating)

For the pumpkin seeds...are they hulled or with the shell on? (thanks in advance)


10/22/2013 12:22 PM

Rated this recipe:

I agree with mikenteena that they are dry, but I like them that way, and they hold together better too. Bluet, use pumpkin seeds without the shells.


10/22/2013 02:38 PM

Rated this recipe:

My first attempt at a vegan burger. These cooked up beautifully and were delicious. I used parchment paper and omitted the oil. They were really nice with a tangy chard/vegetable side dish.


11/04/2013 12:55 PM

Rated this recipe:

This is absolutely delicious!!! and so nutritious and easy to make. I add some chopped jalapena pepper, garlic and a 1/2 tsp of bragg amino. I eat this on romaine lettuce, avocado, red onions, tomatos, cucumber with a little melted daiya vegan cheese. What a meal!! My husband loves these... have made three batches in the last few days.


08/26/2014 03:02 PM

Rated this recipe:

Love, love, love this recipe. Very fast to make and delicious. I served with fresh heirloom tomatoes and arugula.


11/05/2014 10:37 AM

Rated this recipe: (no rating)

robiec221, Bet THAT was yummie! I love arugula and heirloom tomatoes


11/05/2014 11:46 AM

Rated this recipe:

Have made these for the first time and I must say they are wonderful. Only thing I changed was I omitted the tahini ( don't care for it) and substituted almond butter. Have made other burgers and these are the best!!!!! Five stars !!!!!
This comment was last edited on 11/05/2014 11:47 AM


11/05/2014 12:18 PM

Rated this recipe: (no rating)

To make this burger more moist you could add red bell pepper or add fresh tomato. I crumble the burger up over my raw salad instead of a dressing.


11/06/2014 01:04 PM

Rated this recipe:

Wow.. I was a little unsure of this, but it turned out great.


11/10/2014 02:03 PM

Rated this recipe:

Perhaps it's an acquired taste or a mental thing, but we did not particularly enjoy this. We ate it, but we didn't like it. IF (big if) I made this again, I would have to try some of the suggestions of other commenters for taste and moistness.


11/19/2014 04:47 PM

Rated this recipe:

The secret to these burgers I have found is to not to cook to long. It dries them out and the wonderful flavor is lost. When reheating, sprinkling with water makes a nice difference.
This comment was last edited on 11/19/2014 04:49 PM


01/22/2015 09:44 AM

Rated this recipe:

I've tried many of Dr. Fuhrman'so burger receipes, and this the best ever!!!! The flavor is amazing. I'm going to use this receipe for stuffed peppers also. BTW. Hubby said these were the greatest burgers so far. Better than what we've eaten in restaurants.


02/26/2015 09:59 PM

Rated this recipe:

Excellent! I made these as directed and they were wonderful! My husband and daughters (ages 16 and 8) all approved! We will be putting these in our recipe file! It is also a great starter base for other recipes as well! FIVE STARS! Thanks Dr. Fuhrman!


06/04/2015 07:08 AM

Rated this recipe:

These were the best burgers we've had, but I had to modify the recipe. I doubled it so I could freeze 6 burgers, and used more sunflower seeds than pumpkin seeds (1 cup and 2/3 cup respectively). I used a can of no salt added organic lentils and a can of red kidney bean, and a teaspoon of cumin and another of chili powder. I also chopped up half a bell pepper, half an onion, and a portobello mushroom and added it to the mixture out of the food processor. With those additions it gets a 5 star! I cooked on one side for 25 minutes and the other side for 10. These burgers hold together better than any we've tried, taste better, and make a good quick dinner that keeps you full.


11/01/2017 07:20 PM

Rated this recipe:

These are so good. I thought I would need to add a flax egg to help them hold together but they hold together great with the ingredients listed. I added garlic powder, cumin, smoked paprika, and italian seasoning. I will definitely make these again soon. 

This comment was last edited on 11/01/2017 07:20 PM


04/16/2018 09:40 PM

Rated this recipe:

I really liked these burgers.  Good flavor and tasted a little different from some of the other burgers I've tried on this site and also liked.  This gives me options for some variety.  Rating:  4 out of 5.


07/17/2019 12:19 AM

Rated this recipe: (no rating)

At what temperature do we bake these patties!



Anne Rollo

EllenStory replies:

07/17/2019 07:31 AM

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07/17/2019 01:44 AM

Rated this recipe: (no rating)

What would be best alternative in place of sesame seeds? Would chia seeds work well?

MsImm replies:

07/17/2019 01:51 PM

Rated this recipe: (no rating)

No, chia is soft and swells. Try sunflower seeds