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.