This recipe is from the infamous Ani Pho’s classic: Ani’s Raw Food Kitchen. I think she’s eating it on the cover. Ani recommends combining it with her flax bread, but I prefer to eat them Korean-style, by wrapping some of of lettuce-like leaves around them. Butter lettuce is particularly yummy.

Ingredients:

• 1 cup of ground sunflower seeds
• 1/2 cup of ground flax seeds
• 1/2 cup water
• onions
• 1/2 red bell peppers, finely chopped
• 3/4 cup celery, finely chopped

Directions:

Trine's preferred sun burger presentation

Process all the seeds well in a processor and transfer to a bowl. Mix in the water, but not all of it, in case you prefer your burgers to be dryer. (It’s much easier to add water than the other way around!) Make sure the 3 vegetables are chopped up into very small pieces, as it might be hard to keep your burgers together if not, and mix in by spoon. Add remaining water until desired consistency for forming balls and flattening into patties. You can make them whatever size you want, but I like then smallish; while Ani suggests 4 burgers from this recipe, I usually end up creating at least 10. They dehydrate faster that way, and are more fun to eat, in my opinion. I usually dehydrate for several hours, making them slightly crunchy on the surface. You can opt to dehydrate them for just 2-3 hours, or not at all! I like to garnish mine with avocado, tomato, and alfalfa sprouts on a bed of  lettuce which I wrap around the mini burger, made not so mini with the addition of other goodies. Try some raw catsup with these burgers (Ani Pho has a recipe for this – I’ll post it later) or another raw sauce.