Perfect Mushroom Vegan, Gluten Free Burgers and Pineapple Mango Salsa

I have been experimenting with burgers for a long time.  Finding the right taste and texture using Raw Vegan products has proved to be a difficult task.  My husband does not like the strong flavors that often go with Raw Foods.  I think this is the one, however I will keep on experimenting.    I was able to have a few different friends try these burgers, from meat eaters to plant based and the comments were all the same, Yummy!!! I will try to find a burger that does not use mushrooms as not everyone likes mushrooms.  Hopefully this will be in time for summer.  You do have to be gentle with these.  I did mine in the dehydrator but an oven would work and Im sure a barbecue would work if you could leave them on the lowest setting

Mushroom Vegan Burgers

2 cups of Organic Mushrooms, cremini are good

1 cup Sunflower seeds(raw), soaked and dehydrated

1 cup Almonds(raw), Soaked and dehydrated

1/2 onion

1 TBS mixed Italian Herbs(Thyme, Marjoram, Basil, Oregano

1/4 tsp Salt

1 Zucchini

1/4 cup Hemp seeds(added Protein)

Place the sunflower seeds and Almonds in a blender to make flour. I use a Vita Mix.

Add all the ingredients to a food processor including flour mix and blend until mixture looks like minced "meat".   Form into balls.  Will make 12 small or 5 large burgers.  Dehydrate for 2 to 3 hours.  You can put in oven at 250 degrees Celsius for 2 hour or 350 degrees Celsius for 1/2 hour

Top with Mango Pineapple Salsa

2 large Avocados

1 Mango

1/2 cup Pineapple

1/4 cup chopped Parsley

1 clove garlic(pressed)

Pinch of cayenne pepper

1/8 tsp salt 

Juice from half a lemon

Chop Fruit in small blocks. Add rest of ingredients and mix

Serve burgers on a bed of mixed greens topped with Salsa and served with Kimchi.