These are great by themselves, wrapped in lettuce leaves massaged lightly with salt and some drops of lemon juice, or in a sandwich with flax bread for something really filling.
Use as your base
soaked and ground sesame (or sesame pulp) and starchy veggies
sprouted buckwheat and sprouted sunflower
sprouted lentils and sprouted sunflower
any vegetables you like
lots of herbs and spices (fresh and/or dried)
a little ground flax if you need the burgers to hold together more
squeeze of lemon and/or orange
Grate any starchy or root veggies and apple. Blend other veggies in a blender. Grind herbs and spices in a coffee grinder. Grind whatever grains, beans, and/or seeds you are using in a blender. Mix all ingredients. Dehydrate patties 1/4- 1/2 inches thick for 4-6 hours on each side.
I find that lots of herbs and spices are what make the burgers really delicious. Some that I find especially helpful are cumin, paprika, garlic and onion powder, cayenne (if you like them hot), thyme, oregano, fresh basil.
Make sure to use spices that aren’t old, as they often get bitter and can ruin your mix. Also, be careful with putting cilantro or basil in the blender as it can make everything too tangy. I prefer fresh leafy herbs to be finely chopped.
Be creative! Everytime I make a different burger and they are all unique and fabulous.