Meanwhile, cut carrot into 2 to 3 large pieces and place in food processor. Process until finely chopped.
Add sunflower seeds to food processor and process until coarsely ground.
Add tofu, seasonings, and lemon juice and pulse until tofu is evenly crumbled.
Scrape down side of processor bowl. Add rice and pulse 2 to 3 times.
Scrape down side of processor bowl again. Add broccoli and pulse approximately 10 to 15 times or until broccoli is evenly chopped. There should be no large pieces of broccoli, but you don’t want to over-process or burgers will be mushy.
Shape into burgers (2 1/2-inches in diameter - See instructions in post.) Place on oiled baking sheet.
Bake at 350°F for 35 minutes or until burgers are browned on the bottom. Serve hot.
Notes
1. This recipe works best with freshly cooked brown rice. If using leftover rice, be sure to reheat it. Using cold rice will cause the burgers to have a dry texture and fall apart.2. These burgers can be frozen. When ready to eat, remove from freezer and reheat in a cast iron skillet over very low heat. Please be aware that they do tend to fall apart more after being frozen and reheated. (See note #3.)3. I like to break apart my reheated burgers and mix them with this Creamy Italian Dressing to make a delicious sandwich spread.