Rating4/5 (from 1 ratings)4
YieldMakes 5 good sized patties.
1 cup chickpeas (soaked overnight)
1 cup oat groats (sprouted)
1 tablespoon nutritional yeast
1 tablespoon leek (minced)
½ cup carrot (shredded)
2 tablespoon pepitas (soaked)
2 tablespoon basil (minced)
1 tablespoon Bragg's Sprinkle or other dried herbs
2 pinches cayenne pepper
¼ teaspoon salt
1 date (soaked)
1 clove garlic (minced)
1. Grind chickpeas and groats in processor until it becomes a nice paste. Add all other ingredients and process until fully combined.
2. Spoon out 5 equal blobs onto Teflex sheet and press into patty shapes.
3. Dehydrate at 145 degrees for two hours then turn down to 115 Degrees and dehydrate for another 2 hours.
4. Next, flip the patties and continue dehydrating for the final 2 hours. I know some people don’t like to dehydrate at that temperature, but according to Excalibur the food temperature won’t actually reach 145 for the first two hours.
Rawpatience's ThoughtsBy rawpatience
A hearty, tasty burger with a mildly sweet/spice flavor.
A perfect match with Kandace’s onion bread and lemon mayo.
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