Spicy Bell Pepper Burgers

Here’s a recipe for an original raw burger that I created a few years ago. The Portobello mushroom gives this burger the meatiness it needs, and the peppers and spices kick-up the flavor. Enjoy! Here’s the recipe:
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.


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