About the Recipe
Planet-based burgers can be made for immediate use or in a batch for freezing and use another day.
Ingredients
2 large Portobello or Swiss brown mushrooms
2 carrots (peeled and grated)
2 zucchini (grated)
¼ cup of walnuts (soaked overnight)
¼ diced red onion
1tsp Italian herbs
2 medium cloves of garlic
2 tsp olive oil
salt & pepper
Preparation
Step 1
Blend all the ingredients together in a food processor.
Step 2
Mix to a moist paste adding a little water if too dry, but be careful not to make this too wet otherwise they won’t form burger shapes. Form the mix into burger/patty like rounds or something smaller in the form of medallions, which can be used to accompany salads.
Step 3
Place the burgers or medallions into the dehydrator at 50C (110F) or in a warm oven at no more than 50C with fan on and door ajar. Turn every hour until firm. These will only need 3-4 hours to firm up in a fan oven, and up to 10hours in the dehydrator. Alternately drop straight into a moderately oils frying pan and cook until both sides are browned.
Step 4
Serve burger with a topping of tomato sauce and serve between gluten free snack bread or salad vegetables.