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| Spicy Sunflowerseed Burger w/NOT-cho cheese |
- 1 cup sunflower seeds (presoaked)
- 16 oz of portabella mushrooms
- ½ green bell pepper
- ¼ red onion
- ½ red bell pepper
- 1 ½ cups of carrot pulp
- ½ cup beet pulp
- ½ cup spinach/kale/collard pulp
- 1 tbsp hemp powder (optional)
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tsp celtic sea salt
- 1 tbsp pepper
- 1 tbsp onion flakes
Making The Burgers
- Put your seeds in the food processor and chop them finely, to the point of them almost becoming the texture of a grain.
- Chop your mushrooms, peppers and onion very fine.
- Put everything in a bowl, including your seasonings.
- Mix by hand, as you would meatloaf, making sure everything is mixed well together.
- Make into round balls, sit in the fridge for an hour or two.
- Then form into patties and place on the dehydrator.
- Dehydrate until done (usually takes about 6-8 hours, however dehydration time will vary).
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| This is the burgers pre-dehydration ... looks like real meat, right? Tastes real too. *wink* |
TIPS:
(1) If you do not juice and do not have juice pulp, as a replacement use use finely shredded/chopped carrots, kale/spinach/collards, and beets.
(2) I forgot to time the dehydration period for these burgers, so dehydrate (flip if necessary) until they are ready. Remember, you do not want them moist or wet, you want them dry (sort of brown looking-like it would be on a stove), but not dry to taste.
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