Nutburgers (raw)
The idea is based on the hamburger concept, except the patty is made with ground nuts. You can doll up your nutburgers in the same way, enhancing them with lettuce, tomatoes, pickles, and your favorite condiment spread on buns of your choice.
Recipe
1 cup pecans
1 cup walnuts
1/2 cup sunflower seeds
1 white onion chopped
1 Tbsp. Miso or 1/2 tsp. salt
1 tsp. dried Italian herb mix (sage, thyme, rosemary, parsley)
1/2 cup sun-dried tomatoes soaked for 2 hours to soften
Combine all nuts and seeds in a bowl; cover with water, (2 inches above nuts) soak overnight or for minimum of 6 hours. Do not exceed 10 hours.
Drain and rinse nut/seed combo. Next, add all ingredients to food processor and pulse until minced and thoroughly mixed. Do not over process. Shape the mixture into burger size patties and place on lined dehydrator sheets. Dehydrate at 115 degrees for 4 hours. Flip the burgers and dehydrate 4 more hours.
Makes approximately 8 burgers
The idea is based on the hamburger concept, except the patty is made with ground nuts. You can doll up your nutburgers in the same way, enhancing them with lettuce, tomatoes, pickles, and your favorite condiment spread on buns of your choice.
Recipe
1 cup pecans
1 cup walnuts
1/2 cup sunflower seeds
1 white onion chopped
1 Tbsp. Miso or 1/2 tsp. salt
1 tsp. dried Italian herb mix (sage, thyme, rosemary, parsley)
1/2 cup sun-dried tomatoes soaked for 2 hours to soften
Combine all nuts and seeds in a bowl; cover with water, (2 inches above nuts) soak overnight or for minimum of 6 hours. Do not exceed 10 hours.
Drain and rinse nut/seed combo. Next, add all ingredients to food processor and pulse until minced and thoroughly mixed. Do not over process. Shape the mixture into burger size patties and place on lined dehydrator sheets. Dehydrate at 115 degrees for 4 hours. Flip the burgers and dehydrate 4 more hours.
Makes approximately 8 burgers
