Super yummy little burger with a bright red color.
4 Small Carrots
½ Large Zucchini
½ cup Sweet Onion, chopped
2 clove Garlic
½ teaspoon Jalepeno, minced
½ teaspoon Cumin
½ teaspoon Thyme, dried
1 teaspoon Rosemary, dried
1 teaspoon Sea Salt
3 tablespoon Flax Seeds, ground
1 tablespoon Pumpkin Seeds, ground
I was planning on grating everything by hand but after grating my finger on the first beet I quickly threw out that idea! For the grater challenged I suggest using a food processor – chop beets and carrots into chunks and process into little bits. Put in a big bowl. Next puree zucchini, onion, garlic, jalepeno, spices and salt. Put in bowl with beets and carrots. Add flax and pumpkin seeds and mix well. Let sit for a half of an hour so the flavors marry and the flax soaks up some of the extra moisture.
Time to get nice and pink! Dig in with your hands and shape 6 patties about a 1/2 inch thick and put onto teflex sheets. You should be able to flip after about 5 hours dehydrating them at 105. Dehydrate until the desired dryness is achieved!
I ate mine with a green goddess type dressing and sprouts. Yummy in my tummy. Can’t wait to try these with some onion bread!