Ingredients
Method
- Cut the stems from the mushrooms and gently scoop some of the center out so that the burger will fit between two mushrooms. I always scrap out the dark brown gills due to taste preference.
- Brush the inside and outside of the mushroom with the combined olive oil and Bragg’s.
- Dehydrate at 115 degrees (F) on the mesh sheets for 3-6 hours. The longer they dry, the darker the buns get. Test the texture that you like, they obviously won’t have the texture of bread.
- Remove and build your burger.
- You can make the patties and the buns at the same time! These do not keep well so plan on using the buns right away.
- After soaking the pecans, drain and discard the soak water.
- n the food processor, fitted with the “S” blade, combine the; pecans, mushrooms, cilantro, carrots, tomato, olive oil, cumin, coriander, salt and pepper. Process to a paste-like texture. If need be add 1 tablespoon of water to get the mixture to the right texture. The mixture should be wet but hold its shape when formed into a patty.
- Create patties with either 1/4 or 1/2 cup of batter, shape, and place on the mesh trays that come with the dehydrator.
- Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) for 8+ hours or to your liking.
- Why do I start the dehydrator at 145 degrees (F). Click (here) to learn the reason behind this.
- When working with fresh ingredients it is important to taste test as you build a recipe.
- Don’t own a dehydrator? Learn how to use your oven (set it low). I do however truly believe that it is a worthwhile investment.