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Butternut Squash-Carrot Burgers with Wesley Gourmet Seasoning

A few weeks ago, and old school friend sent me a bottle of his famous Wesley Gourmet Seasoning. It’s an all natural product with 21 freshly ground spices. Although this product is usually used when preparing cooked meals, Wes was convinced I would find that it could also flavor my raw food dishes. So I decided to give it try – after all it is ALL NATURAL!!!

Well, I decided to use it in a new raw veggie burger I created. The seasoning has such incredible aroma I just knew it would go great with this dish. Because the burger is made of live and raw fresh ingredients, and dehydrated for a short time, I was very generous in the amount of seasoning I used. All I can say is, WOW! These burgers were by far my best recipe yet! The family agreed! I really feel it had a lot to do with the seasoning. Otherwise the burgers would have been good, but somewhat plain. The seasoning definitely gave it the “kick” it needed! It actually gave these burgers “meat burger” appeal…if you know what I mean.

If you’d like to try Wesley Gourmet Seasoning, you can purchase a bottle directly from Wes’ site, www.wesleygourmet.com. Don’t forget to connect with Wesley Gourmet Seasoning on Facebook too – and get updates on seasoning specials and events.

Now for my delicious, flavorful, raw burgers!

Butternut Squash-Carrot Burgers with Wesley Gourmet Seasoning.
Ingredients:
1/2 cup whole raw sunflower seeds
1/2 cup ground raw sunflower seeds
1/2 cup ground raw flax seeds
1/2-2/3 cup purified water
1 cup raw pecans
1 1/2 cups carrots chopped
2 cups raw butternut squash cubed
1 1/2 T Wesley Gourmet Seasoning

Preparation:
Process carrots, butternut squash, and pecans in a food processor until smooth . Add ground sunflower seeds and flax seeds. Process some more. Add the water and seasoning. Process until smooth. Add whole sunflower seeds and pulse until well combined. Remove from food processor. Form mixture into hand-size burger shapes. Place on dehydrator trays and dehydrate for 8-10 hours, flipping burgers halfway through the dry time. Dry time will depend on the desired texture of the burger. Serve warm, straight from the dehydrator, or store in refrigerator and eat cold or at room temperature.

To serve my burgers, I used Ani Phyo’s recipe for Black Sesame Sunflower Bread, pg. 153 of Ani Phyo’s book, Ani’s Raw Food Kitchen: Easy, Delectable Living Foods Recipes. I mushed up some fresh avocado to make a plain mayo, and placed the burgers on top of fresh Mache, also called lamb’s lettuce on top of the bread. It was delish!!!

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One Response

  1. […] Butternut Squash-Carrot Burgers with Wesley Gourmet Seasoning … […]

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