Raw Sweet Potato Mushroom Burgers
Diabetes Friendly, Blood Sugar Regulating
Ingredients:
- 1 Large Clove of Garlic
- 1 Small Sweet Potato, Cut Into Chunks
- 8 oz Mushrooms, Finely Chopped
- ½ Cup Red Onion, Chopped
- ½ Cup Pumpkin Seeds Ground Into Flour
- Some Nutritional Yeast or Miso
- 1 Tbs Dried Sage
- 1 Tbs Rosemary (Fresh, Chopped Fine)
- Black Pepper
For Serving Topings:
Option 1:
- 1 Avocado, Sliced
- Sprouts
- 1 Tomato, Sliced
Option 2:
- 1 Avocado, Sliced
- Cucumber, Sliced
- 1 Tomato, Sliced
METHOD
- With food processor running, drop in clove of garlic and let run until the clove is finely chopped.
- Add the sweet potato to the food processor. Process until finely chopped. Remove mixture to bowl.
- Chop (individually in food processor) the mushrooms, and onions. Place in bowl with sweet potato garlic mixture.
- Add remaining ingredients to the sweet potato mixture in the bowl and stir until well blended.
- Drop mounds of the mixture onto non-stick dehydrator sheet. Spread to 3″ circles.
- Dehydrate at 145°F for 1 hour, turn down heat and continue to dehydrate for another 3-4 hours, transfer to mesh screens part way through. Do not dehydrate too dry. You want to make sure these are still moist!
- Serve with avocado, sliced tomato and sprouts. Stack like a burger and place on a bed of lettuce or cabbage.
