Enjoy that dill flavor with every bite of these yummy burgers.
Scroll down to the bottom for the full recipe.
Before we get started, could you do me a favor and put 8 baby bella mushrooms in the direct sunlight with their gills up? I'll explain why later...or can you guess why?
- in your Vitamix or other high-power blender (on medium speed with your tamper)
- in your juicer with the flat-plate attachment
- or in a food processor with the S-blade (like I did here)
Now it's time to add the celery, red pepper and zucchini to the food processor.
Now it's time to hand chop the mushrooms and add to the mixture. Remember to never wash mushrooms with water. They are too absorbent and will turn mushy. Use a lightly moistened paper towel or mushroom brush.
Now it's time to tell you why the mushrooms needed to sunbath earlier! Did you know that mushrooms are naturally high in Vitamin D? If you would like to boost their Vitamin D content, place them in the sunlight for 30 minutes or longer before preparing your recipe. Studies have found they retain their Vitamin D for over a year even after drying, which is a great way to get more Vitamin D in the winter months when we aren't exposed to as much sunshine.
The reason I like to hand chop the mushroom is that I love the texture it creates in these burgers. Here's how they will look:
1/4 cup (60 ml) sun-dried tomatoes
2 dried chipotle peppers, chopped
1/2-1 teaspoon (2.5-5 ml) red hot pepper flakes (optional)
2 dates, pits removed
2 celery stalks, cut into 1 1/2" pieces
1 red pepper, cut into 1 1/2" pieces
1 medium zucchini, cut into 1 1/2" pieces
8 medium size baby bella mushrooms
1/2 cup (120 ml) buckwheat groats (sprouted and dehydrated) or 1/2 cup walnuts, finely chopped
3 Tablespoons (45 ml) ground flax seed
1 Tablespoon (15 ml) psyllium husk (or use 1 Tbsp. chia seed, combined with 1/3 cup water and let sit for 10 min, stirring often during the 10 min. to prevent clumping)
2 Tablespoons (30 ml) fresh basil or 1 Tablespoon dried basil
1/4 cup (120 ml) fresh dill weed or 2 Tablespoons dried dill weed
2 teaspoons (10 ml) dulse flakes or 1/2 tsp. Celtic sea salt
2 teaspoons (10 ml) onion granules
1/2 teaspoon (2.5 ml) celery seeds
1/2 teaspoon (2.5 ml) white pepper (optional)
2 Tablespoons (30 ml) fresh lemon juice
Combine the carrots, sun-dried tomatoes, peppers and dates in food processor with S-blade and run until finely chopped. Transfer to a large bowl.
Place the celery, red pepper and zucchini the food processor with S-blade and pulse chop until finely chopped. This should only take a few pulses. Do not over-blend or it will be too soupy. Add this mixture to the carrots.
Hand chop the mushrooms and add to the mixture with all the remaining ingredients.
Form into 8 burgers (about 1/2 cup of batter per burger).
Place on dehydrator sheets, lined with Paraflex or parchment paper.
Dehydrate at 115°F (46°C) for 1-2 hours.
Flip burgers over and continue dehydrating until they are crisp on the outside and the consistency you desire on the inside.
Top with all your favorites.
I like to eat these in a collard wrap or nori wrap topped with onion, tomato and a homemade condiment.
Check out the Tomato Catch-Up or Cheezy Tahini Sauce recipes here.
For all 350 recipes from the Transitioning to Living Cuisine printed book, click here.
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