Protein Algae Burger

For 15 burger patties you will need:

Equipment:

Food processor

Dehydrator

Ingredients

70 g lentils, whole (alternatively buckwheat)

75 g peeled tiger nuts (alternatively: tiger nut flour)

½ zucchini

1 carrot

¼ stalk celery

2 tsp Hericium mushroom powder (optional)

10 g dulse flakes

10 g nori flakes

2 tbsp BOBEI baking mix (egg- and butter-free)

2 tbsp olive oil

30 g hulled hemp seeds

1 heaping tsp maca powder

1 tsp caraway seeds

1/2 tbsp tahini (sesame paste)

Preparation

Soak the lentils for 3-4 hours. Drain and let sprout for 1-2 days, rinsing with clean water 1-2 times daily.

Tiger nut flour made from peeled tiger nuts has a very fine and fruity aroma.

To make it, place the peeled tiger nuts in a food processor or blender and process into a fine flour.

Add all ingredients to the food processor and process into a slightly chunky burger dough.

Shape the dough into burger patties with your hands and let them dry in the dehydrator at 42°C (approx. 108°F) for about 16-18 hours.

Once dried, the patties can be eaten warm with meals or served as burgers.

They can also be frozen perfectly and thawed as needed.

Tip: If you don't like the taste of sprouted lentils, you are welcome to use sprouted buckwheat instead. It is much milder in taste.