These burgers are delicious wrapped in large lettuce leaves
with sprouts, tomato, and avocado.

1 C. almonds, soaked 12-48 hours and blanched
1 C. sunflower seeds, soaked 6-8 hours and rinsed
1 beet
1 red bell pepper
1 red onion
1 zucchini
2 carrots, finely grated
2 stalks celery, finely chopped
¼ C. fresh basil, finely chopped
¼ C. fresh parsley, finely chopped
2 Tbsp. Braggs liquid aminos
2 Tbsp. flax oil
2 Tbsp. lemon juice

1. Process the almonds, sunflower seeds, beet, red bell pepper, onion and zucchini through a Champion Juicer using the solid plate, or a food processor using the “s” blade.
2. Mix in the remaining ingredients. Form into round burgers and place on a dehydrator tray with a teflex sheet. Dehydrate at 105 degrees for 4 hours, turn burgers over and remove teflex sheet.
3. Continue dehydrating for 4-6 hours, or until desired moisture is obtained.

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