Spicy Bell Pepper Burgers with Carrot Chips

About a week ago I was in the mood for some raw burgers, but wanted to create something different – at least a little different. So I came up with this yummy burger recipe, and served it with raw carrot chips. Here’s the recipe:

Spicy Bell Pepper Burgers.
Ingredients:
1 cup sunflower seeds (ground to a powder)
1/2 cup pumpkin seeds (ground to a powder)
1/2 cup flax seeds (ground to a powder)
2 yellow/orange bell peppers (seeded, stemmed and chopped fine)
2 cloves garlic (peeled, and minced)
1 cup baby Portobello mushrooms (chopped fine)
1/4 cup shredded dried coconut
1 full cup finely chopped, fresh flat-leaf parsley
1 dried Chipotle pepper (ground to a powder)
spices to taste (i.e. sea salt, onion powder, garlic powder, ground cumin)
1 T EVOO
1/2 to 3/4 cup coconut water

Preparation:
Combine all ingredients in a large bowl and mix well. Form patties and place on dehydrator trays. Dehydrate for about 6 hours and flip over, continuing the drying process for at least another 6 hours. You will need to adjust dry time based on the texture you prefer, and the type of dehydrator you have. Add your favorite condiments, and place on flat bread or in greens as a wrap. Serve with your favorite raw chips or crackers – or my carrot chips. (See recipe below).

Carrot Chips.
Ingredients:
1 lb. carrots
Sea salt to taste

Preparation:
Clean and peel carrots. Slice into small thin rounds or into strips, or even Julienne style. Add sea salt to taste. Place carrots on dehydrator trays, spreading them out so they are not clumped together. Dry until crispy (about 12-24 hours depending on thickness, and dehydrator).