What you'll need:
Burgers (makes ~12):
3/4 C almonds
3/4 C walnuts
1/2 C RAW pumpkin seeds
3 carrots
1 celery stalk
1/2 yellow/white onion
1 T fresh garlic paste
1/4 C fresh lemon juice
1 T cumon powder
1/2 t cayenne (chipotle is better but not raw)
6 cranks himalayan pink salt
12 cranks black pepper
1/4 C loose fresh cilantro
BunToppings
1 bunch purple kale (or portobello mushroom caps)
Toppings
pretty much anything you'd want on a burger
I used sundried tomatoes, onion, avocado, pepper and a tiny bit of garlic paste
- blend all burger ingredients until very smooth
- spoon onto parchment lined dehydrator trays
- shape into burgery shapes that are slightly larger and thicker then what you want in the end (they lose more width than height though as they dry)
- dehydrate over night at 41 C
- flip in the morning and dehydrate until you are ready to eat them (they won't get too dry because of the oils in the seeds)
- rip the stem of the kale and rip each leave in half across the stem
- rip each half slightly down the middle by the stem and fold the ends underneath to make a round shape
- place the burger (or 2) on top and toppings
- cover with second kale circle and squish down
- repeat, because you will probably want 2
No comments:
Post a Comment