Post-dehydrator Veggie Burger
These were really good and pretty easy. I always love being able to put food in the dehydrator at night and it is ready in the morning. I put them in the fridge in the morning and took them out before yoga to warm them back up for 2 hours (in the dehydrator) while I was at class. Perfect! We ate these alongside and on top of salads. Deelish! I would recommend doubling the recipe if you want more leftovers as these will stay for a while in the fridge. You could also not dehyradrate the batter and eat as a pate 🙂
Raw Veggie Burger
recipe makes around 7-8 patties
1 rib celery, chopped
1 summer squash, chopped
1/2 red bell pepper
1 carrot, peeled and chopped
15 raw black olives, pitted
1 cup sunflower seeds, ground
1/4 cup flax seeds, ground
1/4 cup whole sesame seeds
2 T dehydrated onion flakes
1 tsp dried parsley
1 tsp dried oregano
1 tsp Celtic sea salt
optional 1 tsp agave
1 summer squash, chopped
1/2 red bell pepper
1 carrot, peeled and chopped
15 raw black olives, pitted
1 cup sunflower seeds, ground
1/4 cup flax seeds, ground
1/4 cup whole sesame seeds
2 T dehydrated onion flakes
1 tsp dried parsley
1 tsp dried oregano
1 tsp Celtic sea salt
optional 1 tsp agave
- Process everything in a food processor until smooth.
- Form them into rounds in your hands and place them on Teflex sheets.
- Dehydrate at 115 degrees for 4 hours and transfer them to mesh sheets (peeling off the teflex).
- Dehydrate for 2-6 hours more depending on how chewy you want them. Enjoy!
- Pre-dehydrator on the Teflex sheets
Post-dehydrator Veggie Burgers - sorry for the dark picture
Marisa's Healthy Kitchen 
Jul 10, 2009 @ 22:19:56
Good stuff. Thanks for the recipe, always good to try out new ideas with the dehydrator.