Recipe book back in hand, here is the recipe one in the burger series, an incredibly versitile recipe that can be spread on a teflex sheet to create a nut loaf or formed into burger patties.

• 1.5 cups raw almonds (soaked for 3-4 hours, drained and dried)
• 1.5 cups raw walnuts (soaked for 3-4 hours, drained and dried)
• 1.5 cups raw sunflower seeds (soaked for 3-4 hours, drained and dried)
• 2.5 cups portobello mushrooms, briefly marinated in 2-3 T Nama Shoyu
• 1 yellow onion, diced
• 3 cups chopped celery
• .5 bunch parsley, stems removed and leaves chopped
• 10 cloves garlic, minced
• 1/3 cup olive oil
• 2 T cumin seed
• 1 cup Nama Shoyu
• .5 bunch tarragon, stems removed and leaves chopped
• .5 t cayenne pepper

Preparation: Using and green star juicer and the homogenizing attachment, homogenize the almonds, walnuts and sunflower seeds. Then, mix with rest of ingredients. Spread mixture evenly on Teflex sheet (or make burger patties - about 12). Dehydrate at 100°F for 12 hours. Flip the tray over on an empty tray and gently peel the Teflex sheet off. Return to the dehydrator for another 20 hours.

My Take: I don’t have a green star juicer, so all of those nuts just got tossed in a food processor - maybe that’s why mine were a bit crumbly, but in between all of the other burger toppings, that turns out fine. And, I didn’t notice that I was supposed to use cumin seed, so the powder was used instead.

The book says that this recipe is for 4 servings, but I’d say there are more like 12! These worked out so well - even the neighbors ate burgers with us at our first ever garage sale last weekend! This is a fantastic recipe to make over the weekend and have on hand throughout a busy week.