Sun Burger "Stuffing"Ani Phyo | Delicious Living
- Serves: 4 people
Dehydrate these burgers for four hours at 104 degrees and then crumble into stuffing-size pieces (or skip dehydrating and enjoy as a pâté.)
- Place onion, celery, bell peppers, salt, oregano, sunflower seeds, and flaxseeds in a bowl. Add water and mix well. Form four balls and flatten into burger patties. Non-dehydrated burgers will keep for two days, and dehydrated burgers will keep for four days when stored separately.
From Ani's Raw Food Kitchen by Ani Phyo (Da Capo Lifelong, 2007). Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group.
Photo by Ede Schweizer