1. Hawaiian BBQ Walnut Burger
    (from: http://frugivoremag.com/2012/07/who-knew-you-could-bbq-without-the-grill-hawaiian-bbq-walnut-burger/)
    Serves 2 – 4

    Equipment Needed:

    *Food Processor
    *Dehydrator

    Ingredients:

    Burger Patty

    2 Cups Dried Walnuts (Make sure you’ve soaked them for 8-hours before drying)
    1/3 C Red Onion
    4 Cloves Whole Garlic
    1 TBS + 1 tsp BBQ Seasoning (Trader Joes African Smoke Seasoning Recommended)
    2 TBS Extra Virgin Olive Oil
    5-8 Pitted, Oil-cured, Black Olives
    1/3 Cup Fresh Sage Leaves
    1/2 Habanero or Jamaican Scotch Bonnet Pepper, deseeded
    1 tsp Whole Cumin Seed
    1/3 Cup Raisins
    3 Raw Nori Seaweed Sheets
    Burger Fixings

    Green Leaf or Butter Lettuce
    Pineapple
    Cucumber
    Cilantro (optional)
    Basil (optional)
    Beef Steak Tomatoes
    Red Onion


    My Walnut Burger:

    ( made 2 burger patties )

    2 cups walnuts rinsed, then soaked overnight in water, drained
    1/4 cups red onions, diced (50 grams)
    30 grams young coconut meat
    1 tablespoon unpasturized miso paste
    1 tablespoon maple syrup
    1/4 raw nori sheet )
    20 grams black olives ( about 5 )
    1/8 teaspoon cumin
    dash granulated garlic
    dash sweet paprika
    dash cayenne pepper
    dash dried crushed rosemary
    1/2 teaspoon dried oregano
    dash ground black pepper

    Blend the above in a food processor. (I used my blender)

    Chop:
    1/4 raw nori sheet (6 grams) [ you should use kitchen scissors to chop the nori ]
    5 grams fresh cilantro
    5 grams fresh parsley
    1/4 cup thinly sliced red onion

    Place walnut mixture in a bowl. Add chopped herbs, nori and sliced onion.

    Stir in by hand the chopped herbs, nori and sliced onion.

    This makes a very wet batter so I coated mine with shredded dried coconut.
    I made a circle on the tela-flex covered dehydrator tray with the shredded coconut, formed a patty in my hand and inverted it over the coconut circle. I sprinkled additional coconut over the top.
    I am dehydrating the burges at 104 degrees until they are firm enough to turn over. I will turn them over onto a dehydrator tray mesh and remove the telaflex sheet.
    I want a crust on the outside. I want a firm but not dried/hard interior.