RT's Veggie Burger
3/4 red bell pepper
1/4 cup onion
1 small clove garlic, crushed
1/4 cup sun dried tomatoes (soaked)
1/2 cup mushrooms, sliced (optional)
1 cup sunflower seeds, soaked 6 hours
1/4 cup ground pumpkin seeds, soaked (optional)
3 Tbsp ground flax seeds
2 Tbsp hemp seeds
3 Tbsp almond flour
1/4 tsp chili powder
1 tsp cumin
1/4 tsp dried dill (or other herb )
1 tsp dried parsley
1/2 tsp sea salt
Process ingredients in food processor until well ground.
Form 4" patties on a non-stick dehydrator sheet and dehydrate for 1.5 hours at 125 degrees.
Dehydrate at 110 degrees for 2 more hours and flip burgers over onto mesh dehydrator sheet.
Continue to dehydrate 6-8 hours. Burgers should be dry on outside, but moist inside.
Serve on raw bread, buns, lettuce wraps, etc. Top with tomato, onion, avocado,and raw catsup.
Store remaining burgers in freezer in an airtight container or individually wrapped.
Option: Serve burger between two romaine leaves and add the same toppings. This is a keeper! (The dark slice on top is the bread..the burger is down below under the red onion).