Sunshine Burger Adds New Varieties - Celiac Disease
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Jul 3 2013

Sunshine Burger Adds New Varieties

I have been eating Sunshine Burgers for the past few years.  I was initially attracted to them because they were free of soy and used sunflower seeds and brown rice as a base.  Now Sunshine Burger has added more variety to their line-up.  This is just in time for the summer grilling season.  It’s not necessary to feel left out just because you don’t eat meat, right?  I do eat meat, but sometimes prefer veggie burgers…it just depends on my mood. 



  • Loco Chipotle: Organic cooked black beans, organic ground raw sunflower seeds, organic cooked sprouted brown rice, organic carrots, chipotle pepper, organic chia seeds, organic hemp seeds, organic paprika, organic cumin, organic onion, organic garlic, organic green pepper, sea salt, organic cilantro, organic jalapeño pepper.
  • Quarter Pound Original: Ground raw sunflower seeds, brown rice, carrots, herbs, sea salt. (Same recipe as Garden Herb, but 50% thicker.)
  • Shiitake Mushroom: Organic raw ground sunflower seeds, organic brown rice, organic carrots, organic quinoa, organic shiitake mushrooms, organic onion, organic garlic, sea salt.

More about Sunshine Burger:

In 1983, Carol started making Sunshine Burgers at home for her children. The recipe was such a success that a small business was born. Since then, Sunshine Burger has been dedicated to offering you delicious, wholesome vegan burgers made with non-GMO, organic whole food ingredients.

The burgers can be found at Whole Foods and other select health food stores across the US.  Have you tried Sunshine Burgers?  Do you have a favorite variety?

Article Written by:

Kimberly Bouldin is a gluten-free wife, runner & blogger with two children in Columbus, Ohio. After her celiac diagnosis in 2006, she has made it her mission to embrace an entirely new approach to nutrition in a gluten-free world, exploring options that run the gamut from "made from scratch" homemade bread to sampling and reviewing the gluten-free prepared foods that are continuously being introduced to the market. While navigating the waters of becoming gluten-free, Kim shares her experiences and passes along valuable product reviews in addition to helping other moms of celiac kids develop healthy menus that are kid-friendly and palatable. Kimberly is a valuable resource for those who are newly diagnosed, as well as for the more seasoned gluten-free veterans. Follow Kim on Twitter!

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