About the Recipe
Tasty burgers that are great to share with friends and family or enjoyed for a convenient mid week raw vegan dinner at home.
6 large washed portobello mushrooms with stalks removed
1 fresh peeled and chopped beet
1/2 a cup of whole pumpkin seeds
1 tbs of ground pumpkin seeds
2 tbs of ground flax seed
1 tbs of ground seseme seeds
1 tbs of whole seseme seeds
1 chopped red onion
1 crushed clove of garlic
1/2 tsp of mustard powder
1/2 tsp of smoked paprika
1/4 tsp of dried oregano
1/2 tsp of dried fennel
1/4 tsp of dried cilantro
1 tbs of fresh parsley
Step 1 Make the burger patties by putting all of the ingredients into a food processor and blend until well combined but slightly textured.
Step 2 Using clean hands mould the patties into 8 burgers, place them onto dehydrator sheets, and dehydrate for 6 hours at 110f, turning after 3 hours and returning to the dehydrstor for the remaining dehydration time.
Step 3 Transfer to a serving plate, serve and enjoy.