Directions:
- For the bread:
- 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.
- 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.
- For the patties:
- 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.
- 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.
- For the ketchup :
- 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.
- For the mustard:
- Add all of the ingredients to a blender and blend until thoroughly combined.
- Cook's Note: For a honey mustard flavor you can add about 1 to 2 tablespoons extra agave.
- For the nacho cheese Lite :
- Add all of the ingredients to a blender and blend until thoroughly combined.
- Assembly:
- Layer the burgers in the following order from bottom to top:
- 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.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 5049.23 Kcal (21140 kJ) | ||
| Calories from fat | 4134.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 459.39g | 707% | |
|---|---|---|---|
| Cholesterol | 42.53mg | 14% | |
| Sodium | 894.53mg | 37% | |
| Potassium | 1015.02mg | 22% | |
| Total Carbs | 55.65g | 19% | |
| Sugars | 38.74g | 155% | |
| Dietary Fiber | 36.39g | 146% | |
| Protein | 40.9g | 82% | |
| Vitamin C | 17.9mg | 30% | |
| Iron | 2.7mg | 15% | |
| Calcium | 253mg | 25% | |
| Amount Per 100 g | |||
| Calories | 695.64 Kcal (2913 kJ) | ||
| Calories from fat | 569.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 63.29g | 707% | |
|---|---|---|---|
| Cholesterol | 5.86mg | 14% | |
| Sodium | 123.24mg | 37% | |
| Potassium | 139.84mg | 22% | |
| Total Carbs | 7.67g | 19% | |
| Sugars | 5.34g | 155% | |
| Dietary Fiber | 5.01g | 146% | |
| Protein | 5.63g | 82% | |
| Vitamin C | 2.5mg | 30% | |
| Iron | 0.4mg | 15% | |
| Calcium | 34.9mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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