These mini-burgers make good appetizers and snacks. They are good served warm out of the dehydrator accompanied with jicama French fries, fresh pickled cucumbers, and a chocolate shake.

INGREDIENTS | SERVES 4

• 2 cups Veggie Burgers mix
• 1 cup Apple Flax Bread mix
• ½ cup Pine Nut Cheese
• 4 tablespoons ketchup (from French Fries with Ketchup)
• 4 tablespoons Mustard Sauce
• ½ cup sliced cherry tomatoes
• ¼ cup red onion, thinly sliced

1. Prepare the veggie burger and flax bread recipes according to the instructions.

2. Form the veggie burger mix into small patties measuring about 3 inches wide and ⅜-inch thick.

3. Use the flax bread recipe to create small buns measuring about 5 inches wide.

4. Dehydrate the veggie burgers and flax bread at 110°F for 12 hours.

5. Create a sandwich with the veggie burger in the middle of two pieces of flax bread. Garnish the burger with ketchup, mustard, pine nut cheese, sliced cherry tomatoes, and sliced onion.

PER SERVING:

Calories: 548 | Fat: 41 g | Protein: 17 g | Sodium: 1,210 mg | Fiber: 15 g