Ingredients

• 3 tablespoons honey or clear raw agave
• 1/8 cup olive oil
• 1/4 cup charged water
• 3 tablespoons Non-GMO lecithin
• 1 1/2 cups sprouted red quinoa
• 1/2 cup Irish moss
• 1 cup nut milk
• 1 1/2 teaspoons sun-dried sea salt
• 2 cups golden ground flax
• 3/4 cup sun-dried tomatoes
• 1 small tomato
• 1 tablespoon sesame seeds or raw tahini
• 2 1/2 tablespoons apple cider vinegar
• 1 tablespoon olive oil
• 1 tablespoon honey or clear raw agave
• 1/4 clove garlic
• 1 teaspoon sun-dried sea salt
• 1 tablespoon mustard seeds
• 1 1/2 tablespoons honey or clear raw agave
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1/2 cup Brazil nuts
• 1/2 cup charged water
• 1/2 lemon, juiced
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1/2 clove garlic
• 1/2 cup water
• 1/2 teaspoon turmeric
• 3 teaspoons apple cider vinegar
• 5 tablespoons nutritional flakes
• 1/2 cup milk (recommended: Beyond Milk)
• 2 teaspoons salt
• 1 tablespoon hemp seeds
• 1 teaspoon Italian seasoning
• Pinch freshly ground black pepper
• 12 teaspoon paprika
• 2 tablespoons pumpkin seeds
• Fresh romaine lettuce, for garnish
• Fresh tomato slices, for garnish
• Thinly sliced red onion, for garnish

Instructions

1. 1 cup chopped Brazil nuts
2. 1 cup chopped almonds
3. 1 1/2 cups chopped celery
4. 1 cup chopped onion
5. 1/2 cup brown flax or 14 C chia "flour"
6. 14 cup flax oil
7. 14 cup olive oil
8. 1 tablespoon fresh dill
9. 4 tablespoons chopped fresh sage leaves
10. 1 tablespoon lemon juice
11. 2 green onions, chopped
12. 2 tablespoons ground cumin
13. 1 tablespoon sun-dried sea salt
14. 1 cup charged water
15. For the bread:
16. Combine the first 4 ingredients to a blender. Add the remaining ingredients, except for the flax, and blend. Pour the mixture into a large bowl and add the ground flax. Mix with a whisk until the flax is well combined.
17. Pour the mixture, evenly, onto a 1-inch high teflex sheet to make square breads or press with a burger mold by hand into 14 round shapes. Sprinkle the top of the breads with sesame seeds and dehydrate for 24 hours. Flip the bread for another 16 hours or until desired texture. If making a square crust, cut the squares when flipping the bread.
18. For the patties:
19. In a blender, pulse the Brazil nuts, almonds, celery and onion separately, and put them into a large bowl. Add all the liquid ingredients with the herbs and spices, except for the water, to a blender. Blend until combined. Add the spice mixture to the bowl with the nut mixture and stir in the water.
20. Press 4 tablespoons of the mixture onto a teflex sheet into burger patties by using a round mold. The mixture should make about 14 patties. Allow to dehydrate for 16 hours, then flip them over and continue to dehydrate for another 4 hours.
21. For the ketchup:
22. Soak the sun-dried tomatoes in a little water in a small bowl, for about 15 minutes. Add all the remaining ingredients, except the sun-dried tomatoes, to a blender. Blend until combined and smooth, then add the sun-dried tomatoes and blend again.
23. For the mustard:
24. Add all of the ingredients to a blender and blend until thoroughly combined.
25. For the nacho cheese "Lite":
26. Assembly:
27. Layer the burgers in the following order from bottom to top:
28. On the bottom of 1 burger bread, add 1 burger patty, some fresh romaine lettuce stacked high, 1 to 2 sliced fresh tomato rounds and thinly sliced red onion. Top with John's Famous Ketchup, John's Famous Mustard, and Nacho Cheese "Lite," and finally cover with top of the burger bread. Repeat with remaining ingredients.