Ingredients:

  • 1 head of broccoli
  • 2 large carrots
  • 1 cup diced Crimini mushroom
  • 4 Roma tomatoes
  • 1/4 cup green onion
  • 1/2 cup macadamia nuts (can use hemp seeds also)
  • ⅛ cup dried mango
  • 2 Tbsp poultry seasoning
  • 1 eggplant or iceberg lettuce to use as bun

Directions:

  1. Grate the broccoli and carrots with a grater, then add to a large bowl.
  2. Dice the mushrooms and add to the carrot/broccoli bowl.
  3. Cut the drier parts, the outside edges of 3 tomatoes, placing the juicy insides into the blender. Add the diced tomatoes into the large bowl with the carrots, mushroom, and broccoli.
  4. Blend the remaining tomato and juices with all remaining ingredients. Stir this tomato nut sauce into the carrot, broccoli, mushroom, tomato mix.
  5. Form into burger patties and place onto non-stick dehydrator trays. Dehydrate for 4-6 hours at 125°F, and then flip. Dehydrate for another ~4 hours, or so.
  6. While the burger patties are dehydrating, you can peel an eggplant and slice into 1/2 inch rounds. Then dry the eggplant along side the burgers for ~8 hours at 125°F.
  7. You may also use iceberg lettuce, or even romaine lettuce as burger buns.
  8. Enjoy!If you enjoy recipes like these, grab your copy of a 30 Day Meal Plan eBook, with over 135 recipes available.

 

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