Two Ways With Raw Veggie Burgers
Are you a burger lover? I have never been - but occasionally I enjoy a raw veggie burger. Yes, it's true that it takes a while before you can bite into your burger because of the preparation and dehydration time required but when all is said and done these gems are well worth it. I like to make a big batch because the finished product keeps in the fridge for up to two weeks and even a few months in the freezer.
I've made several raw burger recipes over the years and most have turned out great, but I always prefer the easiest recipe. The one I have for you today is super easy and only uses very basic ingredients. After grating, chopping, grinding, mixing, and shaping, you can sit back while your dehydrator does the rest of the work. Then the fun part begins...
How do you like to dress up your burger? I have two different ideas to share here.
First, a more traditional burger with chard instead of lettuce (as the bun), tomato, cheese, "ketchup", avocado, and beets.
I served them with a side of cheezy kale chips, and cucumber slices.
Raw Mushroom Veggie Burgers
2 cups button mushrooms, diced small
2 cups grated carrots
1 cup onion, finely chopped
1 cup celery, finely chopped
1 cup walnuts or pecans, soaked and ground in a food processor
1/2 cup sunflower seeds, soaked and ground
3/4 cup ground flax seeds
1/4 cup water
1/4 cup tamari
1 clove garlic, minced
2-3 teaspoons dried tarragon
Toss the veggies together in a bowl.
Add the ground nuts and all other ingredients stir together thoroughly to evenly incorporate everything.
Pack the mixture into a 1/3 cup measuring cup and turn it over onto a teflex lined dehydrator sheet.
Tap the cup to get the filling out. Press down gently to flatten the patty.
Dehydrate at 145F for 1 hour. Turn the temperature to 115F and continue dehydrating for 5-6 hours, transferring onto the mesh sheet after 1-2 hours.