Butternut Squash-Carrot Burgers

Here’s a delicious raw burger using carrots and squash. It’s simple to make, filling and delicious. Enjoy!

For The Burger.
1/2 cup whole raw sunflower seeds
1/2 cup ground raw sunflower seeds
1/2 cup ground raw flax seeds
1/2-2/3 cup purified water
1 cup raw pecans
1 1/2 cups carrots chopped
2 cups raw butternut squash cubed
1 1/2 T favorite seasoning mix
Process carrots, butternut squash, and pecans in a food processor until smooth, then add ground sunflower seeds and flax seeds. Process some more. Add the water and seasoning, and continue processing until thoroughly mixed.  Add whole sunflower seeds and pulse until well combined. Remove from food processor. Form mixture into hand-size burger shapes. Place on dehydrator trays and dehydrate for 8-10 hours, flipping burgers halfway through the dry time. Dry time will depend on the desired texture of the burger. Serve warm, straight from the dehydrator, or store in refrigerator and eat cold or at room temperature.
Additional Ingredients:
1 Butternut Squash-Carrot Burger
2 slices raw bread or crackers
1 small avocado (peeled, stoned, and mashed)
handful Lamb’s lettuce (Mache)
Burger Assembly:
Spread mashed avocado on one side of both slices of bread. Place burger on top of one slice of raw bread with spread. Layer lettuce over top, and seal burger with other slice of raw bread with avocado spread side down, and serve.

I used Ani Phyo’s recipe for Black Sesame Sunflower Bread, page 153 of Ani’s Raw Food Kitchen recipe book. This is one of my absolute favorite raw bread recipes, which I make quite often. Enjoy!

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