About the Recipe
Planet-based burgers can be made for immediate use or in a batch for freezing and use another day.
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
Blend all the ingredients together in a food processor.
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.
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.
Serve burger with a topping of tomato sauce and serve between gluten free snack bread or salad vegetables.