Soft little burgers that are great on their own, and would be nice on bread or in a wrap. There are some similar recipes already on the site, but I was particularly pleased at how the sauce to bind the burgers came out, being nut & seed-free. Also, they were very simple to make and didn't take much time. I only dehydrated for 1 hour, and they were soft & juicy, with just a bit of crunch on the outside. It was also really good before going in the dehydrator, so if you don't have one just press some on bread or pile on top of greens and eat away!
1 beet, grated
10 white mushrooms, finely diced, stems reserved
1 tablespoon sweet onion, finely diced
Salt & pepper
1 teaspoon oregano or other dried herbs
1 teaspoon nutritional yeast
1 teaspoon tamari (or a raw version)
1 teaspoon olive oil
1 teaspoon psyllium husk
Mix beet, mushrooms and onion in a bowl. Season to taste with salt, pepper & dried herbs. Set aside.
Puree mushroom stems, and add nutritional yeast, tamari and oil. Season to taste with salt & pepper, then add psyllium husk and let sit to thicken. Coat vegetables with sauce, then form into small patties and place on lined dehydrator tray at 110 for 1 hour or longer.
As shown in the picture, I served them topped with a creamy pesto sauce, sunflower-seed cheese and chopped spring onions beside a green salad. The pesto was left over from a few nights ago, I don't remember what was in there... the base was pureed zucchini & kale, with seasonings - garlic, salt, etc. The sunflower seed cheese was I think just ground sunflower seeds with lemon juice, olive oil and nutritional yeast.