Veggie Burgers

These burgers make a good sandwich with flax crackers or cabbage leaves as the bun.

Serves 4

Ingredients

¹⁄₂ cup flaxseed, ground

2 cups sunflower seeds (soaked), or walnuts (soaked), pecans, or hazel nuts

2 tablespoons lemon juice

¹⁄₄ cup water as needed

1 cup diced carrot

¹⁄₄ cup diced onion

4 tablespoons basil, minced

2 tablespoons dill, minced

1 tablespoon jalapeño pepper, minced

¹⁄₂ teaspoon salt

1 clove garlic, minced

1. In a food processor, use the S blade to process the flaxseed and sunflower seeds with the lemon juice and a little water to create a batter the consistency of creamy peanut butter.
2. Combine all ingredients in the food processor and process until well mixed and chunky. You may need to add a little extra water to make it easier to form the mixture into patties.
3. Place the patties on dehydrator trays and dry for 8 to 12 hours at 115°F.

Per Serving

Calories: 542

Fat: 45 g

Protein: 19 g

Sodium: 327 mg

Fiber: 13 g