Sun-dried Tomato Burgers


  • 4 c. sun-dried tomatoes, soaked 2 hours
  • 2 c. almond pulp, or 2 c. almonds soaked in 2 1/2 c. water
  • 1 1/2 c. walnuts
  • 1 c. sprouted and dehydrated buckwheat, ground
  • 1 c. sesame seeds
  • 1/2 c. pumpkin seeds
  • 1 1/2 c. sunflower seeds, sprouted
  • 2 c. whole flaxseed
  • 1 c. ground flaxseed
  • 3/4 c. extra virgin olive oil
  • 1 Tbsp. Nama Shoyu
  • 1 Tbsp. garlic powder
  • 2 Tbsp. beef-like seasoning
  • 1 1/2 Tbsp. caraway seed


  1. Combine all ingredients in food processor and process until smooth. Shape into patties and place on dehydrator screen.
  2. Dehydrate 6 – 8 hours, or overnight. Patties should be dry on the outside and somewhat soft in the middle.
  3. Serve on beet bread (same as beet crackers, only larger and thicker) with salad dressing, sprouts, sliced tomato, red onions and lettuce.

* These burgers also freeze well.

Browse Cook(s): Jeff and 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.