Sprout Burgers

We make these delicious vegan patties with nama shoyu, a raw soy sauce. You can also substitute 1 teaspoon salt or 1 tablespoon miso paste.

Serves: 6Hands-on: 15 minutesTotal: 6 hours 15 minutesDifficulty: Easy

Serves: 6

Ingredients

  • 2 cups sunflower seeds, soaked
  • 2 Tbsp. flaxseed, ground
  • ½ cup mung bean sprouts
  • ¼ cup celery, chopped
  • ¼ cup chopped red or white onion
  • 4 Tbsp. agave nectar
  • 1 clove garlic, minced
  • 1 Tbsp. nama shoyu
  • 1 Tbsp. Italian seasoning

Directions

  • Using a food processor with an S blade, mix all ingredients together. Leave some texture and chunks in the mixture.
  • Form the mixture into 4 to 6 burger patties and dehydrate at 110°F for 4 hours. Flip over burgers and continue to dehydrate for 2 to 4 more hours.

Recipe Information

Serves: 6

Ingredients

  • 2 cups sunflower seeds, soaked
  • 2 Tbsp. flaxseed, ground
  • ½ cup mung bean sprouts
  • ¼ cup celery, chopped
  • ¼ cup chopped red or white onion
  • 4 Tbsp. agave nectar
  • 1 clove garlic, minced
  • 1 Tbsp. nama shoyu
  • 1 Tbsp. Italian seasoning

Directions

  • Using a food processor with an S blade, mix all ingredients together. Leave some texture and chunks in the mixture.
  • Form the mixture into 4 to 6 burger patties and dehydrate at 110°F for 4 hours. Flip over burgers and continue to dehydrate for 2 to 4 more hours.

Nutrition Information

Nutrition Information
Amount per serving
Calories300
Total Fat20g
Saturated Fat5g
Cholesterol0mg
Sodium90mg
Total Carbohydrate21g
Dietary Fiber5g
Sugars10g
Protein13g