Carrot Pecan Burgers


Great with Chelating Cilantro Pesto

  • 4 Medium Carrots
  • 1 Cup Mushrooms-fresh- either shitake, botton, crimini, portobello, or oyster
  • 3 Tbsp Cilantro
  • 1/2 tsp Dried Fennel
  • 1/2 tsp Curry powder
  • 1 Cup Pecans
  • 1 Cup Chopped Onions
  • 2 Tbsp Olive Oil
  • 1/2 tsp. Coriander
  • 1/2 tsp. Sea salt
  • Pinch Black Pepper

1. In a food processor, blend carrots until diced.
2. Add remaining ingredients and blend until smooth.
3. Remove from processor and form into small burgers.
4. Place burgers on mesh dehydrator screen and dehydrate at 105 degrees for 7-8 hours.  If a dehydrator is not available you may put a little coconut oil in a saute pan and and warm.

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