Beautiful Broccoli Burgers

Beautiful Broccoli Burgers in a Brazil & Ginger Dressing

Makes around 30 burgers

You need to allow time for 2-4 hrs pre-soaking, 15 mins to make, and 14 hrs dehydrating

You need a food processor and a dehydrator

What do you do when you’re going away the next day and you have a kilo of broccoli in the fridge needs using up? Invent a delicious new recipe, of course! When I first made these I loved them so much I was having them for lunch AND dinner. So light, but so satisfying. And nearly as addictive as kale chips.

• 1/2 cup sun-dried tomatoes, pre-soaked 2-4 hrs
• 1/2 cup chia seeds, pre-soaked 2 hrs
• 1/2 cup flaxseeds, pre-soaked 2 hrs
• 1 kg  (2 lb) broccoli (about 3 heads)
• 1 red pepper
• 1 red onion
• 1 chilli pepper
• 1 cup dulse flakes
• 1/2 cup (50g) shelled hemp seeds
• 1/2 cup  (125 ml) olive oil
• 1/4 cup  (60 ml) apple cider vinegar
• 1 tbsp tamari

Soak your sun-dried tomatoes in water for 2-4 hrs. Put your chia and flax in a bowl with 3 cups (750 ml) water and soak for at least 2 hrs.

Chop your vegetables so they will fit in your food processor. First process the broccoli until you’ve broken it down as much as you are able. Then add in the pepper, onion, dried tomatoes and chilli pepper. Make sure you’ve removed the seeds from the chilli pepper. Process again, so everything is equally broken down.

When you have no large lumps left and you’re happy with the consistency, add in olive oil, vinegar and tamari, and process again. You might wonder how it’s all going to fit in your food processor, but remember, when you add this stage of liquid ingredients, the mixture will actually start to shrink in the bowl. Next add the flax and chia mix, which by now should be a wonderful sludge. Your mixture should be turning into a batter by this point. If your food processor is not big enough, remove the vegetable mixture and add the flax and chia by hand, in a bowl, stirring it well with a large spoon.

Finally, to your batter, add the hemp seeds and dulse flakes, and stir in well, either using your food processor, if it can still handle the quantity of mixture, or by hand. You don’t want to break the dulse and hemp down, just mix them in.

When it’s all ready, spoon onto a dehydrator tray. You can lay it out as a sheet, and cut it into squares when it’s done, or you can make little patties with it. Either way, they need to be quite thin, about 1-2 cm high. Makes about 30 patties, or three trays worth.

Dry for 10 hrs, turn and dry for another 2-4 hours on the other side. If you’ve made sheets, score them now before you flip them. When they are done they will be slightly crispy outside, and still moist and soft inside.

Stored in an airtight container in the fridge, they will keep up to a month. Eat them on flax crackers with some nut butter and alfalfa. Sandwich one inside two flax crackers for a hearty sandwich. Or choose a large lettuce leaf such as Batavia, and put two burgers inside with pickles, ketchup and mayo.

3 Comments for this entry

• 

  Desri Goodwin

  July 16th, 2011 on 2:25 pm

  Went to make these and my broccoli had gone yellow so used cabbage instead, will let you know how it went!
  Couldn’t stop myself with the macaroons we have started them (half an hour into dehydrating) they are divine!!

  Reply
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  James/Dewi Druce-Perkins

  July 29th, 2011 on 12:34 pm

  How did it go with the cabbage??? Sounds interesting as well! Maybe if you didnt have 1kg of broccoli you could mix and match?? Reduce waste is a goal for both myself and my brother!

  Reply
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  kate

  July 31st, 2011 on 12:05 am

  yes how did it go with the cabbage!

  Reply