This burger is sooooo delicious and easy to make. It is my first “meat” to dehydrate. I topped it with a sliced of tomatoe and a dollop of the Cheese and Spring Onion recipe from this site. Served it with a HUGE colorful salad and marinated mushrooms… Hope you enjoy it too!!!
1 Large Egg Plant, Peeled and cut up
2 tablespoon Braggs Liquid Aminos
1 tablespoon Coconut Oil
½ Medium Onion, half cut up
1 cup Chopped sundried tomatoes, soaked & drained
2 tablespoon Italian Herb Seasoning
1 tablespoon Anise Seed
1 teaspoon Cayenne Pepper, or to taste
1 clove garlic, diced
1 cup Pumpkin, Sunflower, & Almonds, sprouted/soaked
Peel and cut the eggplant into chunks, sprinkle with Himalaya Salt and soak in warm water for 30 minutes. Drain all the water and put it into the food processor with the Braggs Liquid Aminos. Process until blended and almost pureed.
Add remaining ingredients except the nuts and seeds and process till well combined. Now add the nuts and sees and process to small but nice sized pieces.
Use a 1/4 cup measure to scoop and dump the mixture on the sheets for the Dehydrator. I dehydrated at 115 degrees over night and all morning turning over once,total drying about 12 hours.