This burger is best served with my signature sweet and spicy BBQ sauce as well as a side of organic sauerkraut and pickles.
Makes 8 burgers
1 cup sprouted quinoa
1 cup ground walnuts
3 medium portobello mushrooms (coarsly chopped)
1/2 sweet yellow onion (coarsely chopped)
1 red bell pepper (coarsely chopped)
1/2 medium zucchini (chopped)
1/2 cup pumpkin seeds
juice of one lemon
2 cloves garlic
1 tbsp coconut aminos
1 tbsp each fresh basil and oregano
1 cup ground flaxseed
Freshly ground black pepper
1 tsp himalayan sea salt
Quinoa is a grain so it needs to be soaked for 3 days in order to sprout. You will notice that it will thicken. To speed up the sprouting process you can place quinoa in a glass dish with water for 12 hours in a dehydrator.
Pulse all ingredients except quinoa, walnuts and flaxseed in a high speed blender or food processor, and place smooth, creamy, yet thick mixture into a large bowl.
Stir in quinoa, and walnuts, and then the ground flaxseed to thicken the dough.
Use a 1/2 cup to measure amounts of burger onto the non-stick dehydrator sheets. Flatten burgers slightly with the bottom of the measuring cup. Dehydrate at 110 degrees for 4 hours before turning onto mesh screen. Continue dehydrating for an additional 12 hours, or until the desired texture is achieved. I like mine to have a charred appearance on the outside and a softer middle. They can be frozen for future dinners, thawed and warmed in the dehydrator when planning a quick dinner. Serve the burger on a bed of kale and shredded carrot with a tablespoon of my signature BBQ sauce.
Signature BBQ Sauce
5 tbsp dijon mustard
2 heaping tablespoons paprika
5 gloves of garlic
1/3 cup water (filtered)
2 tsp maple syrup
Blend all ingredients in a high speed blender.