I just made these Mushroom Burgers and they are OUT OF THIS WORLD good!
They are raw, require some planning ahead, and are time intensive but ooo so worth it.
1 cup almonds, soaked 12-48 hours
1 cup walnuts, soaked 8 hrs
1 cup sunflower seeds, soaked 6-8 hrs and rinsed
1 red onion, finely chooped
1 1/2 cup finely chopped portobello muchrooms
1 cup finely chopped red bell pepper
1/2 cup finely chopped celery
1/2 cup finely chopped fresh parsley
1/4 cup cold-pressed virgin olive oil
3 TBs golden flaxseed, ground superfine
2 tsp Celtic Salt
1 1/2 tsp minced fresh ginger
1 tsp dried tarragon
1-2 clove garlic
Process almonds, walnuts and sunflower seeds through a Champion Juicer with solid plate (or in a food processor with the S blade with a little water to make a smooth paste). Transfer to a large bowl and add remaining ingredients. Mix well.
Form into patties about 4 inches wide and 1/2 inch thick. Place on a dehydrator tray with Teflex sheet. Dehydrate @ 105 degrees for 6 hours. Remove Teflex sheet and continue dehydrating for 8-10 hours longer until desired dryness is achieved. Burgers should be crispy on the outside and slightly moist inside.
FANTASTIC!
