Almond beetroot crunchy burger recipe


Easy in taste beet root ginger carrot burgers with cashew nuts.


  • ½ cup soaked cashews
  • 1 cup soaked and peeled almonds
  • 1 green red pepper
  • 1/3 cup of fresh onion finely chopped
  • 1 carrot shredded
  • ½ of a medium beet-root shredded
  • Pinch of white ground pepper
  • Pinch of paprika
  • 1 tbsp minced fresh ginger
  • 2 minced medium garlic cloves
  • 2 tbsp olive oil
  • 1 cup young coconut flesh
  • 1/3 cup ground flax seeds
  • 2 tbsp tamari
  • 2 tbsp vinegar
  • Salt
How to Make It
  1. Shred the carrot and the beet-root. Sprinkle with salt and tamari and let it in a bowl for 20 minutes to expel any liquids.
  2. Put the rest of the ingredients into a food processor and pulse for 5 times. Add the shredded beet-root and the carrot and pulse 2 more times.
  3. Let it stay for 2 hours to extract the flavors. Dehydrate on a dehydrator sheet in burger shapes. Dehydrate over 12 hours or more for crunchiest taste.

Leave A Reply

%d bloggers like this: