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!