Happy National Veggie Burger Day!
Sneaking raw food into a burger…hmm…will your kids notice if you complete it with tomato, lettuce, pickle, and bun?
We served with gluten free bun and fries. (Deland-Bun and organic fries)
Happy National Veggie Burger Day!
Sneaking raw food into a burger…hmm…will your kids notice if you complete it with tomato, lettuce, pickle, and bun?
We served with gluten free bun and fries. (Deland-Bun and organic fries)
5 Large Carrot
4 1/2 T Ground flaxseeds
1 cup Sunflower seeds
1 1/2 tsp Sea Salt
1 cup celery-chopped in a food processor
1 cup red onion or to taste
6 T. red pepper
6 T fresh parsley
Peel and trim about 5 large carrots or 2 cups of baby carrots and place them in a food processor. Process with S blade until ground. *
Mix ground flaxseeds with the carrots.*
Grind sunflower seeds and Sea Salt in a food processor. *
*NOTE: You may process all of these together if you have a large bowl.
These burgers are dehydrated. You may cook them on a low setting and watch them.
Otherwise dehydrate for 4 hours at 106 degrees. Anything over 125 is cooking. Remove from dehydrator and turn over and heat for 102 more hours. A stove would cook a LOT faster.
recipe inspired by Hallelujah Simply Weekly Meal Plans by Marilyn Polk