Instructions:Make the carrot pulp by juicing carrots in a heavy duty juicer. I used the pulp from my morning carrot juice. In a blender or food processor, blend the ground flax seeds and water; blend thoroughly. Immediately pour the mixture into a bowl and set aside. (Rinse the blender immediately before the mixture left harden and becomes difficult to wash out.) In a medium size bowl, thoroughly mix the carrot pulp, ground sunflower seeds, celery, onion, parsley, red pepper and Nama Shoyu. Add the flax seed mixture and mix thoroughly. Add more water if necessary so that the mixture can be formed into patties, make sure not to add too much. Form into six 1/2 inch (1 cm) thick patties. Place into the dehydrator and dehydrate for 4-8 hours or leave them in sun until they are warm. Makes 6 patties (sometimes more depending on size)
Note: Roll the mixture into equal size balls and then flatten into burgers. You can place them right on the mesh dehydrator screen. No need for Teflex sheet. When you are ready to eat take them out of the dehydrator so they are still warm. They will be crunchy on the outside and moist on the inside.
Suggested Burger Fixings: use a raw wrap (homemade or Ezekial wraps), avocado, raw eggplant bacon, sprouts, spinach or other greens, sliced red pepper, carrots, and I use a raw tomato sauce as the "ketchup"