Sweet Potato and Mushroom Burgers

Preparation time: 20 minutes | Cooking time: 3 hours (or 30-40 minutes in the oven) | Servings: 4

Ingredients

• 1 large garlic clove
• 1 medium sweet potato
• 500 g mushrooms (finely chopped, mixed varieties)
• 0.5 red onion
• 150 g pumpkin seeds (ground into flour)
• 1 tablespoon dried sage
• 1 tablespoon rosemary
• 60 ml Nama Shoyu or soy sauce
• Salt and pepper (to taste)

Instructions

1. Place the garlic in a food processor and finely chop it.
2. Peel the sweet potato, cut it into large pieces, and add it to the garlic. Process until finely chopped. Transfer the mixture to a large bowl.
3. Separately, finely chop the mushrooms and red onion in the food processor, then add them to the bowl with the sweet potato and garlic.
4. Add the pumpkin seed flour, sage, rosemary, and Nama Shoyu (or soy sauce) to the mixture. Stir until well combined and season with salt and pepper to taste.
5. Form the mixture into burgers about 5 cm in diameter.
6. For the dehydrator:
   • Place the burgers on a tray lined with parchment paper and dehydrate for 1 hour at 60°C (140°F).
   • Remove the parchment paper, place the burgers directly on the rack, and dehydrate for another 2 hours. Ensure the burgers remain moist inside and don’t dry out completely.
7. For the oven:
   • Preheat the oven to 180°C (350°F).
   • Bake the burgers for 30-40 minutes, flipping them halfway through to ensure even cooking.
8. Serve the burgers with caramelized onions, vegan ketchup, avocado, tomato, and arugula.