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Double Double Pistachio Burger

Double Double Pistachio BurgerThis recipe will astound your meat-eating friends and make your mouth water simply by looking at it! Pistachios add a unique, delicious flavor to the burgers. Combining with sun-dried tomatoes and herbs creates a lovely synergy. The bread is fluffy and chewy; a perfect partner to the crunchiness of the burger. Double the recipe; your friends and family will thank you!

Ingredients:

Burger:

1 cup pistachios, shelled and soaked for 2 hours
1/2 cup sun-dried tomatoes, soaked for 1 hour
1 Tbsp olive oil
1/2 cup lentil sprouts
1/2 cup cilantro, fresh
1/2 tsp Kalahari salt

Extras:

1/2 tomato, sliced
1/2 avocado, sliced
Handful of baby heirloom lettuce
Handful of sprouts

Bread:

1 cup almond pulp (fiber from almond milk)
1 cup ground flax seeds
1/2 cup sun-dried tomatoes, soaked for 1 hour and chopped
1/2 tsp Kalahari salt

First, make the burgers. In a food processor, add ingredients for burger except for cilantro. Process until well incorporated. Pulse in fresh cilantro. Form into patties and place on dehydrator sheet. Dehydrate overnight (approximately 12 hours). 

Now, make the bread. Make almond milk, and place the pulp from making the milk in a bowl. Add ground flax seed, sun dried tomatoes and salt. Form a loaf with your hands. Cut this loaf into bread-sized pieces and place on dehydrator sheet. Dehydrate for 4-6 hours.

Now, make your burger with the extras. Enjoy!

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