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Mushroom Burgers

(recipe, Carrie Stewart)

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  2. ½ red pepper ($.45)
  3. ¼ cup ground flax seeds ($.10)
  4. 10 oz. mushrooms ($2.49)
  5. ⅓ cup walnuts ($.50)
  6. ½ white onion, chopped ($.13)
  7. 1 jalapeno pepper, chopped ($.05)
  8. 1 rib celery, chopped
  9. 2 Tbsp. olive oil ($.20)
  11. 1 ripe avocado ($.78)
  12. 1 tsp. agave ($.10)
  13. ¼ tsp. salt
  14. ½ tsp. garlic powder
  15. ½ tsp. onion powder
  16. 1 tsp. paprika
  17. 1 tsp. vinegar


  1. In a blender, puree the red pepper until liquefied, adding water as needed for blending. Stir together with the ground flax seeds and let the flax seeds soak in this for 15 minutes or so, until the flax seeds have become gooey. This is what will hold the burgers together.
  2. Reserve about ¼ of the dehydrated mushrooms and set aside. In a food processor fitted with an "S" blade, pulse the mushrooms, walnuts, jalapeno, onion, and celery until chopped finely. Stir in the red pepper and flax mixture and two tablespoons olive oil.
  3. Form burgers and place on a teflex or plastic sheet. I spread a bit of olive oil on my sheets so the burgers will flip easily. Dehydrate for about 2 hours then flip onto a regular dehydrator screen and let finish dehydrating, which takes about another 2 hours.
  4. The avocado mayo is simple. Just blend the avocado, agave, vinegar and spices until creamy. I used the blender and think this probably needs it to be creamy enough, although mashing with a fork would probably suffice.
  5. Serve the burgers on a bed of lettuce leaves, with a dollop of avocado mayo, some chopped red onion, chopped jalapenos, and the slightly dehydrated mushrooms that were set aside earlier.