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Ingredients
- 1/2 cup sunflower seeds, soaked 1 hour or more
- 4 carrots, shredded
- 1/2 onion
- 1/4 cup mushrooms
- 1/2 red bell pepper
- 1 small beet, chopped
- 1/2 jalapeno (optional)
- Pinch each of sea salt, cumin, paprika, coriander, sage, black pepper and turmeric
Preparation
Step 1
1. Pulse all ingredients in a food processor until well combined.
2. Continue processing, adding a little water at a time until a not-too-wet dough forms.
3. Form patties and place on non-stick dehydrator sheets.
4. Dehydrate at 115ºF for 2 hours.
5. After two hours, reduce heat to 105ºF and continue drying 1 to 2 additional hours, until patties are dry and firm enough to flip. (You can speed up the time by taking the flipped patties off of the non-stick sheets and placing them on the mesh sheets.)
6. Flip burgers and dehydrate for 2 more hours (check occasionally to prevent over-drying).
7. Store burgers in an airtight container for up to 4 days.