Carrot Pecan Sunburger
(click on image to enlarge)
Makes 4 patties
Serve 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 tablespoons sunflower seeds
Preparation
- Put the carrots in the food processor and process until “mush”.
- 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.
Comments
kandace writes: (February 01, 2007)
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.
simplylife writes: (February 13, 2007)
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:-)
kandace writes: (February 15, 2007)
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.
nanamensah writes: (September 25, 2007)
This would a good recipe to use with your carrot juice pulp as well, I’d think.
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