Alissa's Carrot Pecan Burgers

[RawKnitster]

This is an excellent recipe! If you have Alissa's book and a dehydrator, and you haven't tried it.... get to it! You can whip it together in the morning and it will be ready in time for dinner.

I have made it a couple times with saffron instead of fennel. Delicious!

Yesterday I made it exactly as written in her book, but used Chantrelle Mushrooms. Delicious!

I ate the leftover burgers tonight with the crisp ends of large pieces of romaine lettuce for a bun, "buttered" with my pine nut mayo, which is basically an olive oil/ACV dressing thickened with pine nuts. To make the meal even more interesting I had "fries" with it; oak leaf kale massaged with olive oil and Sun Fire salt and dehyrdrated until crispy, about 6 hours.

Not your everyday fare. Perfect when you need something special. I'm planning on making this recipe again for the next family picnic.

[DebB]

And they freeze great too! *Ü*

[RawKnitster]

I didn't think of that! Good to know. Next time I won't have to eat them 2 days in a row. Not that I'm complaining. :) It would be nice to have a meal freezer ready.

[DebB]

I'm with you RK - I love having goodies in the freezer - yep! *Ü*

[spicyfull]

That is Some Picture you Painted, sounds like you could write Menus.......Thanks for Sharing.

[Raw Joy]

I'll have to make these again. When I did it, I did up barbaque sauce, kind of using Alissa's marinara recipe, but richer - more dates and sundried tomatoes, and then added some cumin and chili powder and something else (just throwing things together from the spice rack).

I lathered the sauce on the three of the burgers and dehydrated. They were SOOOOOO good.

The rest, I did without the sauce and froze. They are a great thing to have available for those times you want something heavier but haven't prepared for it.

I think I'll do these again over 4th of July weekend, while DH does his grilling.

[RawKnitster]

Barbeque sauce??? I'm in for that on the 4th of July! :D