Carrot Pecan Sunburger
Submitted by kandace on January 16, 2007 - 5:37pm
Servings:
Makes 4 pattiesServe this as a burger or smothered with a tasty mushroom gravy. Pictured with spiced jicama fries and onion bread.
Thanks to Tommie for sharing!
Ingredients:
1 cup carrots, sliced
1 6 inch rib celery, sliced
1 small red onion, sliced
3 to
4 slices of portabella mushroom
sage, to taste
poultry seasoning, to taste
sea salt, to taste
¼ cup pecans
2
tablespoon sunflower seeds
Preparation:
- Put the carrots in the food processor and process until “mushâ€.
- Add the sliced celery, mushrooms and onion and pulse until finely chopped.
- Add the seasonings and mix lightly. Taste. It should be close to bland (dehydrating will intensify flavors).
- Put in the pecans and sunflower seeds and pulse. I like to leave them in pieces to give texture.
- Taste again and adjust seasonings if needed.
- Form into four patties and put them in the dehydrator.
- After two hours, turn carefully. Continue dehydrating for another two hours or until the desired texture has been reached.
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5 reponses to "Carrot Pecan Sunburger"
1.
Just making these now...I played with seasoning, added alot of pepper, paprika, old bay, some savoury, few cloves of garlic. Something was missing, and I looked at a bottle of that Gravy Master meat gravy mix my mom had in the cupboard...in the ingredient list was ACV. So I put a tbs of ACV in the FP with everything...really made it somehow. Added a meaty flavour.
2.
This would a good recipe to use with your carrot juice pulp as well, I'd think.
3.
Yeah, I always taste food as I make it. This recipe tasted much better before I dehydrated it - the first time I've noticed such a change of taste in a recipe, though.
4.
I began to taste as I make. Since "RAW food" ingredients are not a health hazard compared to some "uncooked raw" ingredients. This way I control the outcome of the tase sooner rather than later:-)
5.
I finally got a chance to make this recipe. I used 1 teaspoon of each of the spices and dehydrated at 115°F. It was quite good burger (moist instead of dry), but I didn't love the taste on its own. Next time, I might put less of each of the spices. Overall, thought, a great recipe to have on hand.