Sage Burger Crumble


  • 4 c. pecans
  • 1 c. walnuts
  • 1/2 c. onion, cut into large chunks
  • 3 c. pumpkin seeds, soaked
  • 6 – 8 cloves garlic, minced
  • 1 tsp. sea salt
  • 1/8 tsp. cayenne, opt.
  • 1 bouquet fresh sage
  • 1/2 c. finely chopped fresh herbs, such as rosemary, thyme and oregano
  • 1/4 c. fennel seeds


  1. Place nuts and seeds into food processor and process until crumbly, stopping to stir occasionally.
  2. Add onions, garlic, salt and herbs and process until smooth. Add cayenne and fennel and process briefly.
  3. Form into balls and place on dehydrator tray.  Dehydrate for 1 hour. Can be stored in freezer until needed.
Browse Cook(s): Sheri Yohe Nancy Riedesel
Browse Theme(s): Raw Foods Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.