Enjoy delicious and filling burgers that are easily made from fresh vegetables.
- 20 g / 0.7 oz of flax seeds
- 20 g / 0.7 oz of cleaned sunflower seeds
- 1.5 kg / 3.3 lbs zucchini (measured with peels)
- 200 g / 7 oz of ribbed celery
- 300 g / 10.5 oz tomatoes
- 1 iceberg lettuce
- 1 bunch of spring onions
- 100 g / 3.5 oz of lamb’s lettuce
- 1/2 avocado
- a couple of slices of pineapple
- knife and chopping board
- vegetable peeler
- mixing bowl
- food processor
- burger mold
Soak 2 Tbps of flex seeds and 2 Tbps of sunflower seeds in putrefied water for a couple of hours and then discard the water and rinse the seeds.
Peel the zucchinis.
Using a disk blade on your food processor, shred all the zucchinis.
Place the shredded zucchinis into a bowl.
Chop the celery and process it.
Add the celery to the zucchinis.
Make a sauce by blending tomatoes, flex seeds, sunflower seeds, some dried sweet bell pepper powder and some dried green onion.
Add this sauce to the zucchinis and celery and mix it all together.
Using a burger mould, or manually if you don’t have a burger mould, make burger shapes out of this veggie mix.
Place the burgers onto dehydrator trays.
Dehydrate burgers at 48 C / 115 F for about 4 hours.
Peel the pineapple.
Cut the pineapple in half and remove the core.
Slice a couple of pineapple slices.
Flip the burgers.
Add the pineapple slices onto the dehydrator trays.
Dehydrate these burgers and pineapple slices for additional 2 hours.
Remove the core from the iceberg lettuce. Cut the iceberg lettuce in half and remove the inner leaves, thus getting perfectly crispy burger buns.
Cut a ripe avocado in half.
Avocado is ripe when it is mildly soft to touch.
Cut the avocado flesh lengthwise.
Take the avocado slices out of its peel.
Place a burger, avocado slice, pineapple slice and some lamb’s lettuce into your iceberg lettuce bun.
This burger is ready and is just waiting onto your bite.
I hope there will always be a jar of this nutella in your fridge. Thanks in advance for commenting and sharing this recipe.
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