Dehydrate these burgers for four hours at 104 degrees and then crumble into stuffing-size pieces (or skip dehydrating and enjoy as a pâté.)
Sun Burger "Stuffing"
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Instructions
- 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.
Recipe Notes
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.
www.AniPhyo.com
www.Twitter.com/AniPhyo
Photo by Ede Schweizer
