These cute vegetable burgers are just yummy and smell so great when dehydrating – I did pinch one or two on the way past the dehydrator before they were ready… Served with Blue-cheese dressing and pickled cucumber – these are amazing!
Ingredients:…makes about 14 mini burgers…
1 cup cashews, finely ground
1 cup sunflower kernels, finely ground
3 large carrots, roughly chopped
2 garlic cloves, peeled
1 brown onion, peeled and roughly chopped
2 stalks celery
1/2 red capsicum
1 chilli, quartered and seeded
2 Tbsp. nut butter (any nut butter will do – I used some peanut butter as I didn’t have cashew or almond butter on hand)
2 Tbsp. Tamari
2 Tsp. cardamon
1 Tsp. mustard seeds
1 Tsp. coriander seeds
1 Tsp. fennel seeds
1/2 Tbsp. cumin seeds
Mill together all the seeds until well ground.
Place the ground cashews and sunflower seeds in a large bowl.
In a food processor, process the carrot until pulped – add to the large bowl with the cashews and sunflowers seeds
Add the garlic, onion, tomato, celery, capsicum and chilli to the food processor and process until the vegetables are finely chopped – similiar consistency to a salsa – add the salsa to the large bowl with the carrot.
Add to the large bowl the nut butter, tamari and seasoning and mix well.
Using an ice-cream scoop, scoop spoonfuls onto a line dehydrator tray and flatten into a pattie. Repeat until all the mixture is gone.
Dehydrate for 8 hours at 115 degrees Fahrenheit – turn the burgers onto an unlined tray and place back in the dehydrator a further 8 hours until firm.
These burgers can be kept in the fridge for a week or in the freezer for a couple of months.
Serve between slices of tomato with pickled cucumbers and blue cheese dressing. I served mine in tasting plate style but you could construct the burgers with a layer of blue cheese dressing, sliced pickled cucumbers, the burger between tomato slices.
Giving credit where credit is due…
Thanks Alissa Cohen – fab recipe and one I will do again and again.