Sink your teeth into these bloody BEET burgers!
Try 'em here ...
Bloody Beet Burgers
Makes 4 medium burgers
1 large beet, peeled and roughly diced
1 large rib of celery
1 green/spring onion
1/3 cup sunflower seeds
1/3 cup hempseed
2 heaping Tbsp whole flaxseed
a few dashes of garlic powder (or 1 garlic clove)
a few dashes of dried Italian herb mix
1/2 tsp Celtic sea salt
1. Start by processing the diced beet in your food processor (fitted with the 'S' blade) unit finely shredded. (Don't over process the beets or you'll get overly wet baby food.)
2. Add the remaining ingredients and continue to process until well combined. Make sure to stop processing every now and again, and scrape down the sides of the processor to get every little bit processed. (Many of the flaxseeds will remain whole, but the sunflower seeds and hempseed should be pulverized.)
3. Next, press the burger mixture into a 1/2 cup measure and turn out each burger onto a Teflex dehydrator sheet. With the back side of the 1/2 cup measure, press down on each burger to flatten out the burger a bit.
4. Dehydrate the burgers at a very low temperature (I prefer dehydrating at 95 degrees Celsius and not higher) for 3 hours and then turn them over and dehydrate them again for 1 hour. (You'll want to make sure that you don't over dehydrate these gems. If you do, they will be like hockey pucks!)
Enjoy your burgers on a crispy lettuce leaf and top with homemade raw vegan ketchup, cashew mayo and all your favourite burger fixings!
***You can skip the dehydrator and eat these babies as is, fresh and juicy!
***You can also use your oven if you don't have a dehydrator, set at the lowest setting with the oven door ajar. Adjust the dehydrating time if necessary.