Receta Rawfully Tempting Veggie Burger
I've been on a mission to create a really tasty veggie burger. I've tried Ani's Sun Burger and it was okay, but had too much flax for my taste. I like the consistency and flavor of this new recipe. It's just what I was looking for. I used a couple of slices of Sprouted Kamut Olive Bread I had in the freezer, and topped the burger with avocado, red onion, tomato, lettuce, and a couple of raw Peruvian olives. A raw catsup pairs nicely with this.
RT's Veggie Burger
- 1 zucchini
- 1 tomato
- 3/4 red bell pepper
- 1/4 cup onion
- 1 small clove garlic, crushed
- 1/4 cup sun dried tomatoes (soaked)
- 1/2 cup mushrooms, sliced (optional)
- 1 cup sunflower seeds, soaked 6 hours
- 1/4 cup ground pumpkin seeds, soaked (optional)
- 3 Tbsp ground flax seeds
- 2 Tbsp hemp seeds
- 3 Tbsp almond flour
- 1/4 tsp chili powder
- 1 tsp cumin
- 1/4 tsp dried dill (or other herb )
- 1 tsp dried parsley
- dash cayenne
- 1/2 tsp sea salt
Directions:
Process ingredients in food processor until well ground.
Form 4" patties on a non-stick dehydrator sheet and dehydrate for 2 hours at 135 degrees.
Dehydrate at 110 degrees for 2 more hours and flip burgers over onto mesh dehydrator sheet.
Continue to dehydrate 6-8 hours. Burgers should be dry on outside, but moist inside.
Serve on raw bread, buns, lettuce wraps, etc. Top with tomato, onion, avocado,and raw catsup.
Store remaining burgers in freezer in an airtight container or individually wrapped.
Note: Also served burger between two romaine leaves and added the same toppings. We were amazed at not only how different each burger tasted, but how delicious the burger was on the romaine leaves.This is a keeper! (The dark slice on top is the bread..the burger is down below under the red onion).