Raw Mushroom & Sunflower Seed Burgers

Had I known how easy making raw burgers were, I would have started making them a long time ago. I was completely amazed at how perfectly these patties stayed together and they didn’t even take too much time to prep in the dehydrator. I made these ones for John though, and I really hate to admit it-but I HATE mushrooms. I wish I didn’t because they’re SO good for you, and I’m trying to learn to love them. These burgers are a good transition food, because the portabellas aren’t overpowering and I was actually salivating as I smelled them heating up!

2 portabella mushroom caps, diced

2 cup shredded carrots

1 cup celery, diced

1 cup onion, diced

1 cup raw sunflower seeds, soaked for 1 hour

1 cup ground flaxseed

1/2 cup raw pumpkin seeds, soaked for 1 hour

1/4 cup water

1/4 cup brown rice vinegar

2 tbsp olive oil

2 cloves garlic, minced

1 tsp sea salt

1/2 tsp dried thyme

1/4 tsp paprika

1/4 tsp white pepper

• Stir together mushrooms, carrots, celery, onions and garlic
• In a food processor, pulse together sunflower seeds, pumpkin seeds and olive oil
• Stir seed mix into mushroom mix and add water, brown rice vinegar, salt, thyme, paprika and white pepper
• Stir in flaxseed 1/2 cup at a time, until absorbed
• Shape mixture into burger sized patties (not too thin, but no more than 1 inch thick) and place on dehydrator sheets
• Dehydrate at 140 degrees for 1 hour
• Reduce to 115 degrees and dehydrate for another 4 hours