Raw Veggie Burgers

2 cups  sunflower seeds, unsoaked 3 tbsp  fresh parsley or 3 teaspoons dry 1 tsp  sea salt 2 cups  carrots, peeled 1 cup  celery, peeled ½ cup  onion 1 large  red bell pepper, peeled 2 tbsp  coconut aminos

Put sunflower seeds into food processor and grind fine.  Add parsley and sea salt, pulse.  Place into a large bowl.

Place carrots into the food processor, grind.  Mix into the sunflower mixture. Grind the celery and onion.  Mix into the sunflower mixture. Grind the bell pepper, with the coconut aminos.  Mix into the sunflower mixture.

~ You can grind all the vegetables together in the food processor, if you prefer.  I like to do each one separately to have the distinction of each vegetable.

Using a 2-tablespoon scoop, place each burger on a dehydrator screen, lightly flatten; dehydrate at 115 degrees for 4-6 hours to desired outside crispness.  (Turn over after 2-3 hours.)  Makes 30 small burgers

If you prefer a larger burger, the 4-tablespoon scoop works great.  Makes 15 burgers

You can do all sorts of things with the Burgers:

I like to use Bibb lettuce leaves like a tortilla. ~ Avocado and cucumber slices. ~ ‘Butter’ with hummus ~ Make a salsa. ~ Place on top of your favorite salad.