1 cup chopped Brazil nuts
1 cup chopped almonds
1 1/2 cups chopped celery
1 cup chopped onion
1/2 cup brown flax or 14 C chia "flour"
14 cup flax oil
14 cup olive oil
1 tablespoon fresh dill
4 tablespoons chopped fresh sage leaves
1 tablespoon lemon juice
2 green onions, chopped
2 tablespoons ground cumin
1 tablespoon sun-dried sea salt
1 cup charged water
For the bread:
Combine the first 4 ingredients to a blender. Add the remaining ingredients, except for the flax, and blend. Pour the mixture into a large bowl and add the ground flax. Mix with a whisk until the flax is well combined.
Pour the mixture, evenly, onto a 1-inch high teflex sheet to make square breads or press with a burger mold by hand into 14 round shapes. Sprinkle the top of the breads with sesame seeds and dehydrate for 24 hours. Flip the bread for another 16 hours or until desired texture. If making a square crust, cut the squares when flipping the bread.
For the patties:
In a blender, pulse the Brazil nuts, almonds, celery and onion separately, and put them into a large bowl. Add all the liquid ingredients with the herbs and spices, except for the water, to a blender. Blend until combined. Add the spice mixture to the bowl with the nut mixture and stir in the water.
Press 4 tablespoons of the mixture onto a teflex sheet into burger patties by using a round mold. The mixture should make about 14 patties. Allow to dehydrate for 16 hours, then flip them over and continue to dehydrate for another 4 hours.
For the ketchup:
Soak the sun-dried tomatoes in a little water in a small bowl, for about 15 minutes. Add all the remaining ingredients, except the sun-dried tomatoes, to a blender. Blend until combined and smooth, then add the sun-dried tomatoes and blend again.
For the mustard:
Add all of the ingredients to a blender and blend until thoroughly combined.
For the nacho cheese "Lite":
Layer the burgers in the following order from bottom to top:
On the bottom of 1 burger bread, add 1 burger patty, some fresh romaine lettuce stacked high, 1 to 2 sliced fresh tomato rounds and thinly sliced red onion. Top with John's Famous Ketchup, John's Famous Mustard, and Nacho Cheese "Lite," and finally cover with top of the burger bread. Repeat with remaining ingredients.
For a honey mustard flavor you can add about 1 to 2 tablespoons extra agave.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
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