Sun Garden Burgers

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Sun Garden Burgers

(from The Raw Gourmet ©1999 Nomi Shannon (Alive Books)

3 tablespoons flax seeds, ground

6 tablespoons water

1 cup carrot pulp

1 cup sunflower seeds, ground

1/2 cup finely minced celery

6 tablespoons finely minced onion (or more to taste)

2 tablespoons finely minced parsley

2 tablespoons finely minced red pepper

2 teaspoons liquid amino's

 

Use an electric coffee grinder to finely grind the flax seeds and the

sunflower seeds. The carrot pulp is what is left over after you juice

carrots. If you don't own a juicer yet, ask for carrot pulp at a

juice bar.

 

In a blender, blend the ground flax seed and water, immediately pour

mixture into a bowl and set aside. Rinse the blender container out

immediately. In a medium size bowl, thoroughly stir together carrot

pulp, ground sunflower seeds, celery, onion, parsley, red pepper and

liquid amino's. Add the flax seed mixture and mix thoroughly. Add

more water if necessary to make the consistency to form patties. Form

into six 1/2 inch thick patties. Dehydrate for 4-8 hours, or leave in

sun until warm, or place in warm oven for 10-15 minutes. Makes 6

patties.