Jalapeno adds red-hot flavor to this hefty burger.
.333 cup walnuts, soaked 4 hours
.333 cup brazil nuts, hand shelled (not pre shelled)
1 clove garlic
1 dash salt and pepper
¼ teaspoon cumin
1 teaspoon chili powder
½ teaspoon paprika
2 tablespoon fresh lemon juice
3 tablespoon herbs (parsley, cilantro, or oregano)
1 tablespoon green onions
¼ cup cashews
¼ cup water
½ teaspoon curry powder
1 dash salt
Blend the tomatoes, shallots, garlic, salt, pepper, jalapeno, cumin, chili powder, paprika, lemon juice, and green onions in a food processor or blender. Add one or two tablespoons of water if needed, less water means a shorter dehydration time. Add the walnuts and pulse the mixture several times. The nuts and herbs should only be processed/blended for a few seconds, so that they retain some crunchy texture. Taste the burger and adjust ingredients as needed. Spoon the mixture into small patties on a teflex sheet. Dehydrate at 105 degrees on a teflex sheet for 2 hours at 105 degrees until firm enough to flip. Transfer mixture to mesh dehydrator sheets and dehydrate for an additional 4 hours or until desired texture is achieved.
Prepare the cashew curry sauce by blending the cashews, water, curry powder, salt in a high speed blender or food processor. Place the patty on a plate and add a generous portion of mixed leafy greens, zucchini noodles, chopped green onions, cilantro, parsley, and avocado slices. Pour the cashew curry sauce over the greens and patty. Serve immediately.