Carrot burgers are great to prepare any time of the week. This particular recipe kicks-up the heat by incorporating some flavorful spiciness from a spice product I’ve used before, called African Firey Rub. I used this spice in other recipes, such as my Spicy African Flax Bread, and Spicy Coconut-NutCheese. This carrot burger goes great as a salad topper, the meat of your sandwich, and as a burger. Enjoy! Here’s the recipe:
Ingredients:
5-6 medium carrots
1 cup pecans
1 T ACV (apple cider vinegar)
1/4 cup chia seeds
1/4 shredded dried coconut
2 pitted dates
1/4-1/3 cup purified water
1 tsp. sea salt
2 tsp. African Firey Rub (same spice used for bread and cheese posted earlier)
1/2 tsp. cinnamon
Preparation:
Using a food processor, grind up the carrots into a pulp. Add the pecans and mix well. Then add the remaining ingredients, slowly adding the water. Mix well. Scoop out some mix using an ice cream scoop, large spoon, or hands and form patties. Place patties on the dehydrator trays. Dehydrate for about 8-10 hours, flipping them over half way. Dry less time for a more moist burger, or dry longer for a crisper patty that you can store longer in the refrigerator. Serve warm or cold.
Vega-Riffic Recipes 