Recipe Directions

  1. Put the carrots in the food processor and process until “mush”.
  2. Add the sliced celery, mushrooms and onion and pulse until finely chopped.
  3. Add the seasonings and mix lightly. Taste. It should be close to bland (dehydrating will intensify flavors).
  4. Put in the pecans and sunflower seeds and pulse. I like to leave them in pieces to give texture.
  5. Taste again and adjust seasonings if needed.
  6. Form into four patties and put them in the dehydrator.
  7. After two hours, turn carefully. Continue dehydrating for another two hours or until the desired texture has been reached.

Kandace's Thoughts

By kandace

Serve this as a burger or smothered with a tasty mushroom gravy. Pictured with spiced jicama fries and onion bread.

Thanks to Tommie for sharing!

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Just making these now...I played with seasoning, added alot of pepper, paprika, old bay, some savoury, few cloves of garlic. Something was missing, and I looked at a bottle of that Gravy Master meat gravy mix my mom had in the cupboard...in the ingredient list was ACV. So I put a tbs of ACV in the FP with everything...really made it somehow. Added a meaty flavour.

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This would a good recipe to use with your carrot juice pulp as well, I'd think.

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Yeah, I always taste food as I make it. This recipe tasted much better before I dehydrated it - the first time I've noticed such a change of taste in a recipe, though.

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I began to taste as I make. Since "RAW food" ingredients are not a health hazard compared to some "uncooked raw" ingredients. This way I control the outcome of the tase sooner rather than later:-)

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I finally got a chance to make this recipe. I used 1 teaspoon of each of the spices and dehydrated at 115°F. It was quite good burger (moist instead of dry), but I didn't love the taste on its own. Next time, I might put less of each of the spices. Overall, thought, a great recipe to have on hand.

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