Raw Sun-dried Tomato Burgers

Raw, Vegan, Gluten Free 
Course Main Course
Servings 8


  • 1/2 cup sunflower seeds soaked for 8 hours or overnight
  • 1/2 cup sprouted almonds   soaked for 8 hours or overnight
  • 1/2 cup flax seeds
  • 1/2 cup chopped sun-dried tomatoes ( not packed in oil!) soaked for 20 min
  • 2 tbls apple cider vinegar
  • 1/2 cup fresh cilantro chopped
  • 1 tbls kelp flakes optional


  • Pre-soak sunflower seeds and almond in a cold water for 8 hours or overnight.
  • Pre-soak sun-dried tomatoes in a clod water for at least 20 min.
  • Drain the water from sunflower seeds, almond and sun dried tomatoes, place into a trainer and wash under cold running water.
  • Put all the burger patty ingredients in a food processor and pulse until the consistency is slightly sticky.
  • Shape into 8 smaller or 6 medium size patties and dehydrate at 115 for about 2 hours, flip, and keep dehydrating for another 3-4, or until they’re the texture you like.
  • Don't own a dehydrator? No problem! Alternatively, you can dehydrate these in the oven.
  • Preheat your oven to its lowest setting (mine is 170°F). Dehydrate” for about 4-5 hours or until the patties feel stiff and dry to the touch. Serve over greens, on some raw bread, or wrap it in a nori sheet with a bunch of in-season veggies!