2 C Pumpkin seeds
Soak 4 - 6 Hours drain & rinse
3 C Carrot Pulp
1 C Brussle Sprouts
1/2 C Celery
1 lg Apple
1 Portabello mushroom
1 1/2 C Onion
1/4 C Ground Flax seeds
3 T Fennel stalks
4 cloves Garlic
1 tea Celtic Sea Salt
Blitz everything & Form Patties
1/2 inch thick by 4 or 5 inches
In diameter on para flex sheets.
I used a number 12 scoop in leu
Of having a burger press
Dehydrate at 135 for 1 hour
Turn down to 105 and continue drying
For 5 hours then flip when stable &
Cont. drying until dried. Took another 5
Hours. So 11 total. Made 28 burgers.
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