These burgers are delicious served with a garnish of tomato slices, lettuce, mint cashew cream, and dehydrated crackers. Fresh herbs are a good substitute for the garam masala spice. You can substitute onions for the scallions.

INGREDIENTS | SERVES 4

• 1 tablespoon coconut oil
• 2 cups lentil sprouts
• ¼ cup flaxseed, ground
• ¼ cup carrot, shredded
• 2 tablespoons olive oil
• 1 clove garlic
• 1 teaspoon garam masala powder
• 3 tablespoons lemon juice
• ¼ cup scallions

1. Warm the coconut oil to a liquid by placing the container in warm water.

2. Add all ingredients to a food processor with an S blade and process until the ingredients become a chunky pâté.

3. Form the pâté into burger patty shapes.

4. Place them on dehydrator trays and dehydrate at 145°F for 2 hours. Flip over patties and continue dehydrating for 8 to 12 hours at 110°F.

PER SERVING:

Calories: 197 | Fat: 15 g | Protein: 6 g | Sodium: 15 mg | Fiber: 3 g