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Recipe Directions

How to: Process everything in a food processor. Add a little water if needed. Lay a piece of parchment paper on the table, put your burger mixture on top, get another piece of parchment and put it on top of the mixture, using a rolling pin or the palms of your hand, roll the dough to 1/2 inch thickness. Then using a cookie cutter or a cup cut out patty shapes, and place the patties on teflex sheets, dehydrate in the Excalibur Dehydrator for 2 hours at 145 degrees (only in the excalibur at this temperature). Then bring the temp. down to 115 degrees and continue to dehydrate until a desired consistency.

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Hi, RawGuru, I am not a very experienced cook or uncook and need very explicit directions. How does one make the burdock puree? How much grated root? Do you just blend it up with water? I think of a puree being awfully thick. Well, thanks in advance. I look forward to trying this.

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You would need about 6-8 medium roots blended with a little water to form a puree. Good luck!

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can you sub peanuts?

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can you sub peanuts? and is garlic essential to this recipe?

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can you sub peanuts?

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2 votes
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You would need about 6-8 medium roots blended with a little water to form a puree. Good luck!

Top Voted
2 votes
+
Vote up!
-
Vote down!

Hi, RawGuru, I am not a very experienced cook or uncook and need very explicit directions. How does one make the burdock puree? How much grated root? Do you just blend it up with water? I think of a puree being awfully thick. Well, thanks in advance. I look forward to trying this.

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