Veggie Burger

1 large red onion
1 large bell pepper
3 carrots
1 small head cauliflower
1 lg. stalk broccoli
1 C almonds, soaked 12-24 hours
1 C sunflower seeds, soaked 5-6 hours
1/4 C sesame seeds, soaked 5-6 hours
5 cloves garlic
2 T Braggs or to taste
1 t cumin
2 T dried Cilantro or 1-2 C fresh
Blend all of the above ingredients and seasonings in a Green Star Juicer with solid plate, or a food processor. This blended food is your patty mixture. Form and put 1/2″ thick patties on a teflex sheet and place trays in dehydrator. Dehydrate at 105 degrees for 8-12 hours or until desired texture is obtained. Flip your burgers after 4 hours and remove teflex sheets, continue to dehydrate for 4-5 hours or until desired moisture is obtained.
(Alternately, you can bake these burgers outside in the sun, or in a conventional oven on a baking sheet lined with parchment paper on 45ºC or 50 ºC with the door slightly open.)