RECIPE: Zucchini Mushroom Burger

YIELD: 3 small burgers (3 servings)

¾ cup walnuts, soaked and dehydrated
1 cup shredded zucchini
1 tablespoon dark miso
1 tablespoon filtered water
¾ cup minced mushrooms
1/3 cup minced celery
¼ cup minced red onion
2 tablespoons golden flax meal
1½ tablespoons minced fresh parsley
1 tablespoon nutritional yeast
½ tablespoon minced fresh sage
¼ teaspoon salt
¼ teaspoon white pepper
½ teaspoon crushed garlic

1. Place ½ cup of the walnuts in a food processor outfitted with the “S” blade, and process to coarse crumbs.
2. Add the zucchini and pulse to mix. Do not over process; the mixture should have a little texture.
3. Mince the remaining walnuts by hand or pulse in the food processor until grainy.
4. Place the zucchini-nut mixture and the minced walnuts in a large mixing bowl. In a small bowl,
use a fork to mix the miso and the water together to form a loose paste. Add the paste, along with the remaining ingredients, to the mixing bowl, and stir well.
5. Form 3 small burgers, ½-inch thick, using ½ cup of mixture per patty. (If smaller burgers are desired, use ¼ cup of the mixture and form 6 small burgers, ¼-inch thick.)
6. Place on a dehydrator tray lined with a non-stick sheet and dehydrate at 115°F for 4-to-6 hours, or until the desired texture is achieved. Turn the burgers over onto a mesh screen, without a non-stick sheet, once during the dehydration time.
7. Serve on a lettuce leaf, or a live sprouted grain bun with Cashew Mayonnaise, Hot Mustard, Real Tomato Ketchup and all the raw “trimmings.”

Storage Suggestion: Stored in a sealed glass container in the refrigerator, burgers will keep for 3 days.

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