Live burger on a skewer
This was my first burger I've made to a potluck in Hungary (Budapest). Pictured with sliced mushrooms and with salad.
1 cup of almond (soaked for a night)
½ cup of sun-dried tomatoes (soaked for 3-4 hours)
1 cup of ground (yellow) flax-seed
1 spoon of white miso
a bunch of parsley
Spices according to own taste: salt, pepper, red pepper
1 red bell pepper
cucumber, paprika, radish, or any other stiff vegetables
Put the first set of ingredients into the food processor. Be careful with salt, as both the sun-dried tomatoes and the miso are salty. If the mixture does not aggregate and crumbly, put a couple of drops of olive oil or a spoonful of the tomato's soaking liquid in it.
Chop up the red bell pepper and celery fine and add it to the mixture. Form small balls and shrivel for about 4-5 hours.
Get a tooth pick and first put a piece of vegetable on is, then a burger and a slice of cucumber. When all of them are ready, line them up on a plate.