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These burgers are delicious served in a cabbage leaf bun. Fold a cabbage leaf over the burger with any condiments you like or cut a few squares of cabbage from the large leaves and place the burger in between them.

3 Tbsp (45 mL) flaxseeds, ground
6 Tbsp (90 mL) water
1 cup (250 mL) carrot pulp
1 cup (250 mL) sunflower seeds, ground
1/2 cup (125 mL) finely minced celery
6 Tbsp (90 mL) finely minced onion
2 Tbsp (30 mL) finely minced parsley
2 Tbsp (30 mL) finely minced red pepper
2 tsp (10 mL) liquid aminos

In a blender, combine the ground flaxseeds and water; blend thoroughly. Immediately pour the mixture into a bowl and set aside. In a medium-sized bowl, thoroughly mix the carrot pulp, sunflower seeds, celery, onion, parsley, red pepper, and liquid aminos. Add the flaxseed mixture and mix thoroughly. Add more water if necessary so that the mixture can be formed into patties. Form into six 1/2-in (1.25-cm) thickpatties. Place immediately in the dehydrator and dehydrate the burgers for 4 to 8 hours, leave them in the sun until warm, or place them in a warm oven for 10 to 15 minutes. Makes 6 patties.

Source: alive #264, October 2004