Mexicali Burgers
2 medium carrots, cut into 1 1/2" pieces
2 stalk celery, cut into 1 1/2" pieces
1 medium red pepper, seeds removed and cut into 1 1/2" pieces
1 cup (240 ml) sun-dried tomatoes
1 cup (240 ml) raw sunflower seeds, soaked in water for 8-10 hours (or use staple stash)
1/4 cup (60 ml) raw buckwheat groats, soaked in water for 15 minutes and sprouted for 8-12 hours (or ues staple stash)
1/2 cup (120 ml) raw walnuts, soaked in water for 30 minutes (or use staple stash)
1/4 cup (60 ml) raw unhulled sesame seeds, soaked in water for 8-10 hours (or use staple stash)
2 Tablespoons (30 ml) fresh basil or 1 teaspoon (5 ml) dried basil
1/2 teaspoon (2.5 ml) Himalayan salt
1 clove garlic, with core removed or 1/2 teaspoon (2.5 ml) garlic granules
1/4-1/2 cup (60-120 ml) fresh onion or 1-2 teaspoons (5-10 ml) onion granules
1 Tbsp. (15 ml) unroasted chili pepper powder or chili powder
1/16-1/8 teaspoon (0.312-0.625 ml) cayenne or 1/4 teaspoon (1.25 ml) chipotle powder (heat processed)
Combine all ingredients in food processor with S-blade. Process until finely chopped.
Transfer to large mixing bowl. Add 1-2 Tablespoons (15-30 ml) of psyllium husk if it seems necessary to help them stay together. Form into 12 patties and place on dehydrator sheets. Dehydrate at 110°F (43.3°C) for 1-2 hours. Flip burgers over and continue dehydrating until they are crisp on the outside and the consistency you desire on the inside. I prefer them moist myself.
2 stalk celery, cut into 1 1/2" pieces
1 medium red pepper, seeds removed and cut into 1 1/2" pieces
1 cup (240 ml) sun-dried tomatoes
1 cup (240 ml) raw sunflower seeds, soaked in water for 8-10 hours (or use staple stash)
1/4 cup (60 ml) raw buckwheat groats, soaked in water for 15 minutes and sprouted for 8-12 hours (or ues staple stash)
1/2 cup (120 ml) raw walnuts, soaked in water for 30 minutes (or use staple stash)
1/4 cup (60 ml) raw unhulled sesame seeds, soaked in water for 8-10 hours (or use staple stash)
2 Tablespoons (30 ml) fresh basil or 1 teaspoon (5 ml) dried basil
1/2 teaspoon (2.5 ml) Himalayan salt
1 clove garlic, with core removed or 1/2 teaspoon (2.5 ml) garlic granules
1/4-1/2 cup (60-120 ml) fresh onion or 1-2 teaspoons (5-10 ml) onion granules
1 Tbsp. (15 ml) unroasted chili pepper powder or chili powder
1/16-1/8 teaspoon (0.312-0.625 ml) cayenne or 1/4 teaspoon (1.25 ml) chipotle powder (heat processed)
Combine all ingredients in food processor with S-blade. Process until finely chopped.
Transfer to large mixing bowl. Add 1-2 Tablespoons (15-30 ml) of psyllium husk if it seems necessary to help them stay together. Form into 12 patties and place on dehydrator sheets. Dehydrate at 110°F (43.3°C) for 1-2 hours. Flip burgers over and continue dehydrating until they are crisp on the outside and the consistency you desire on the inside. I prefer them moist myself.