SERVES: Makes 9 Quarter Pounders
These burgers are delicious served warmed or cold, and make for a satisfying main meal or snack with or without the additonal topping.
EQUIPMENT
Blender, Dehydrator, Burger maker, Greaseproof paper, Grater
INGREDIENTS
5 cups finely grated carrots
2 cups sweet corn kernels
1 1/2 cups ground sunflower seeds
1 cup Barbecue Blend
1/2 cup ground linseed
4 vine tomatoes
1 diced orange pepper
1 diced red pepper
1 diced yellow pepper
1/4 cup pitted and dried black olives
25g chopped fresh chives
2 Tablespoons of healthy salt
DIRECTIONS
1. In a large bowl, mix together all ingredients except the tomatoes.
2. Blend tomatoes and pour into large bowl.
3. Mix all ingredients together.
4. Line a burger maker with greaseproof paper.
5. Press mixture into burger maker and press out onto Paraflexx sheet.
6. Repeat with remaining mixture.
Crunchy Topping Ingredients
3 cups buckwheat soaked 5 hours, sprouted 2-3 days, chopped
6 Tablespoons Barbecue Blend
Directions
1. Mix together buckwheat and barbecue blend.
2. Sprinkle on top of each burger.
3. Gently pat down the crunchy topping.
4. Dehydrate burgers for 3 hours.
Place on mesh dehydrator tray and dehydrate for a further 2-3 hours.
© 2011 Karen Knowler WOULD YOU LIKE TO USE THIS RECIPE IN YOUR EZINE OR ON YOUR WEB SITE? You can, as long as you include this complete blurb with it: Karen Knowler, The Raw Food Coach publishes "Successfully Raw" - a free weekly eZine for raw food lovers everywhere. If you're ready to look good, feel great and create a raw life you love get your FREE tips, tools and recipes now at www.TheRawFoodCoach.com.
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