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Serves: 4 | Time to prepare: 10 minutes
See you lat-ER, dehydrate-OR!... I have a new favorite recipe that doesn't require all that waiting around. I was due for a grocery shop with only a few ingredients left in my kitchen, but I'm not so silly to head to the supermarket on an empty stomach, so I got right down to luncheon business. I already had sundried tomatoes and sunflower seeds pre-soaking, so decided to add whatever else I could find for a quick snack. The result was the most delicious and satisfying meal, which is now a favorite at dinner parties and one of the most popular recipes on www.betterraw.com.
|1)||Soak sundried tomatoes in pure cold water for 2-8 hours or for just 1-2 hours in warmed water. Note that this recipe is for dry salted sun dried tomatoes, if using sun dried tomatoes preserved in oil, drain the oil well and add Himalayan sea salt to the recipe.|
|2)||Drain the water from sun dried tomatoes and sunflower seeds.|
|3)||Process all the burger ingredients in your food processor until desired consistency ( I like a few chunks to chew on, so I only processed enough to mix the ingredients, you may prefer a smoother paste like patty instead).|
|4)||Roll the whole mixture into a tube and cut into equal sized slices.|
|5)||Smooth out each slice into a perfect patty using your hands and coat the tops in chia seeds by sprinkling or dabbing into a plate full of chia.|
|6)||Serve as is with the extras, dehydrate for 5 hours for a dense patty or serve warmed up in the oven (heated, but turned off).|