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Veggie Burger Buns

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The bun, the glorious bun!  I really can’t remember what it feels like to hold a hamburger wrapped up in a bun!  That was until today.  Lettuce us all take a moment and pause… let us part take of this silence to give thanks to the all mighty bun.  Also known as a Burger Snuggie,  the Paddy Protector,  the Burger Hugger… the bun plays the role of supporting the cast, the leading star known as the Nutless Veggie Burger.  So today the award for the Best Supporting Bun in a raw role (pun intended) goes to a new comer and in it’s all its glory….(drum roll please) The Veggie Burger Bun!!!! (and the crowd goes wild!!)

Ingredients:

Preparation:

  1. Making oat flour:  first make your oat flour but putting raw, gluten-free oats in your food processor, processing until it reaches a fine flour consistency.
  2. Add flax meal (make by grinding flax seeds in a coffee grinder or Bullet), coconut flour, French Garden Seasoning, and salt.  Pulse till mixed.
  3. Add almond pulp, Irish moss, date paste, and lemon juice.  Blend till everything is well incorporated.  Depending on how moist your almond pulp is, you may need to add water so the dough sticks together nicely.  If you do, do this by adding 1 Tbsp at a time.
  4. Remove the batter and shape into buns.  I used approx. 1/4 cup of dough for each bun.  I rolled them into balls and then flattened with the palm of my hand.
  5. Place bread on the mesh sheet that comes with your dehydrator and dehydrate at 105 degrees and dehydrate for approx.6-8 hours.  As an indicator if it is dry enough, touch the center of the bread slices.  You don’t want it to be doughy but you also don’t want the bread to dry out too much.
  6. Store in a sealed container in the fridge to extend shelf life.

 

 

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36 thoughts on “Veggie Burger Buns

  1. Carla says:

    How many can you make with one recipe?

    • amie-sue says:

      Carla, it all depends on what size you want them to be. If you make “slider” veggie burgers, you can make your buns smaller, etc. Just depends on what you want to use them for.

  2. Nava YeH says:

    Your website is beautiful and laid out so easy to maneuver in. You have worked hard to create and organize many dishes that i cannot wait to try. Have you come across a substitute to use in your bread recipes to replace Irish Moss? Besides being vegan, we avoid soy, yeasts, molds, fungus/mushrooms/spore bearing things.
    I will continue to glean from your experience. Thank you for sharing your knowledge and experiments with us as well as your family.

    • amie-sue says:

      Thank you Nava….as far as a substitute for Irish Moss….I don’t know of one. You can make the recipe without it, it just might change the texture a bit. amie sue

  3. Annye says:

    Love your site! finding it really made my day! It has everything I wanted to know. Thank you so much for sharing it..
    I was wondering.. i this burger bun recipe, can agar agar be use instead of irish moss? How should it be made?

    BR,

    Ann

    • amie-sue says:

      Good afternoon Annye,

      I love the way you spell your name BTW. In the bun recipe, I would just skip putting in a replacement. You should be fine without it, it’s more of a texture thing than a binding in this case. It will still be yummy! Let me know if you make it. Blessings, amie sue

  4. ben says:

    Could you be more specific on how many buns this recipe yields? I know you said it depends on the size of the bun when someone else asked you the same question. But can you tell us how many buns you got, with this recipe? That will be a guide for those of us who make enough for a week. Thanks so much.

    • amie-sue says:

      Good evening Ben,
      I am sorry but I don’t have a clear number to tell you. It has been a while since I made these last and I can’t recall how many I had made. I apologize and I am trying to get better about what a recipe yields. My best suggestion would be to make them for yourself, make them the size you desire and keep track of how many you get from the recipe, then you will know for the future. Next time I make them though, I will be sure to make note of this. Sometimes I get so caught up in the excitement of making these foods that I forget the obvious things to document. :) Have a great day, amie sue

  5. ben says:

    I made these today, and a significant portion of the batter remained stuck to the mesh-sheet when the maximum dehydrating time (8 hours) was finished, and the bun disintegrated. Did you mean Teflex sheet in your instructions in the recipe? Your recipe says to dehydrate using the mesh sheet, but I lost about a third of the batter doing so.

    • amie-sue says:

      Goodness Ben, I am sorry that you had a major struggle with this. I used the mesh sheet for this. When you formed the patties did you flatten them while they were on the mesh sheet? OR did you make them exactly the size and thickness you desired and then placed them on the mesh sheet? If you pressed the “batter” into the screen when flattening, I can see some sticking. I formed it first, then placed it on the mesh sheet. I never had this issue. I am sorry for this. amie sue

  6. ben says:

    Amie-Sue, many thanks! I didn’t press the buns, but I did resolve to use the teflex for the first few hours of dehydrating next time, and once the top has dried somewhat, then flip to the mesh.

    The recipe’s wonderful, though. Congratulations & thanks for being so generous & sharing with us. I used garlic & onion powder because I wanted a savory bread, and prune paste in lieu of the dates. Also, I used agar-agar instead of Irish moss, since I don’t like the strong taste irish moss imparts to a dish. But the quantities (for agar-agar and prunes) were the same as your recipe. Thanks again–I’m off to make one of your fudges.

    • amie-sue says:

      Ben, I am glad that you found some substitutions to work for you. Regarding the flavor of Irish moss… that is why I soak and rinse it for 24 hours. I have read on some sites that only soak it for 10 mins. and then make the paste… I don’t understand how one can do that and not have the flavor effect their recipe. But we all find what works for us. Thank you for keeping me posted. Have a great day! amie sue

  7. LeJeune says:

    Hi Amie Sue, I’m just researching raw eating and was wondering what dehydrator do you use? Thanks for all the great dishes. I can’t wait to get started. Also can you use the Irish Moss gel in place of the agar agar? Thanks again!

    • amie-sue says:

      Good evening LeJeune,

      I LOVE my Excalibur dehydrator! I have 3 of the 9 trays and wouldn’t give them up for anything… ok, well maybe for a new one but that’s about it. hehe These are the ones that I have… http://nouveauraw.com/equipment/dehydrator-supplies/excalibur-3900b-9-tray-deluxe-dehydrator-black/ If you look at my on-line store, I try to post all the tools and ingredients that I have tried, used/use, and recommend. :)

      Did you mean to ask if you can use agar agar instead of the Irish moss? In many recipes you can, but honestly for this recipe, if you don’t have Irish moss, just omit it. I haven’t used agar in breads so I am not sure the outcome. The bread will still taste amazing without it. Have a wonderful evening! amie sue

  8. Joey says:

    What’s in the French garden seasoning? I want to try and throw something together myself instead of buying it.

  9. Pam Escalante says:

    I love the recipes you’ve posted. I’ve tried the banana walnut bread and it’s delicious. I can’t wait to try the others…. My herb store only sells the cut dried Irish Moss that can be powdered in your blender. Can this be used in your recipes or is it best to buy the packaged version? If not I’ll just purchase it on line. Thank you, Pam

    • amie-sue says:

      Hi Pam… I haven’t ever use the powdered version. Can you send me a link to the product so I can take a peak at it. So, I can’t really comment on using it. Let me know. :) amie sue

  10. Grant says:

    Hi Amie-sue

    Is it possible to replace the oats with amaranth?

    • amie-sue says:

      Hi Grant, you will have to experiment. I don’t use amaranth so I am not sure how it would come out. Let me know if you try it. amie sue

    • Uela says:

      Hello Grant, Please let me know how was the amaranth instead of oat. How did you use it raw? Soak it?

  11. Daasya says:

    I obtained irish moss powder from the bulk section of a local health food store. So, can you please let me know how much of the powder I would use in place of the half-cup of irish moss gel? I once used this irish moss powder to make raw pie filling and it tasted like fish. I must have used way too much. I ended up having to throw the filling out. thanks so much for all your help and your absolutely delicious raw recipes.

    • amie-sue says:

      Good day Daasya,

      Hmm, I have to be honest and say that I haven’t ever used Irish moss in the powder form. I never was tempted to because with the actual seaweed, I rinse / soak / rinse / soak…. to wash away the seaweed flavor. You can’t do that with the powder form so I can understand why it might have tasted that way. So without that experience, I am afraid that I can’t advise you with any confidence. I did a little research and this is what I came up with for a recipe. If you try it, please let me know. :)

      Ingredients:
      1C Irish moss (powder or dried flake pieces)
      1 quart jar water

      Preparation:
      Place the Irish moss and water in a jar or bowl and soak overnight.
      Blend in a high-powdered blender until smooth. It can take a few minutes for it to blend and will turn a creamy color.
      Store it in an air tight jar in the fridge. It will thicken as it sits.

      I hope this helps! amie sue

  12. Natalie says:

    Hello Amie-Sue
    I am so happy to have found your web site! It is absolutely amazing and the pictures make my mouth water just looking at them. I do not have a dehydrator but would love to make these buns. Can I do so in the oven at its lowest temperature. If so how long would it take and should the oven door be open? Thanks so much for all your inspiration and love you give on this site!
    Natalie

    • amie-sue says:

      I am happy that you found my site too Natalie. :) Very nice to hear from you. Thank you for all your wonderful words of kindness.

      To be honest, I don’t bake any of my raw recipes so I can be certain how long they will take and how they will turn out. They won’t remain raw, so be aware of that. My best advice is to put the oven on the lowest setting and then just keep an eye on them. I am sorry that I am not much help with this. Let me know if you try it. Many blessings, amie sue

  13. RenayB says:

    Hi Amie Sue!

    I have been wanting to make this recipe for some time now and I’m finally getting to it. All of your recipes have worked so wonderfully for me and really helped to advance me in my commitment to this healthy life-changing way of nurturing myself!

    Is the amount used for the Irish Moss the gel measurement or the measurement after being soaked and before making it into a gel?

    Thank you as always for your help and guidance and for your generosity! Your willingness to teach as well as share is such an amazing gift. It can’t be easy keeping up with all of us!

    Sincerely yours,

    Renay

  14. RenayB says:

    Hello again Amie Sue!

    You can scratch my previous question. I was working from my iPad earlier and the link would not work when I clicked on Irish Moss…it worked when I got to my computer though and I saw it was your recipe for the paste! Thank you so much for your time. I am about to get started! I hope you are having a beautiful summer!

    Always, Renay

    • amie-sue says:

      No problem :) Glad it worked out. Let me know how they turn out for you. Enjoy! Ohh and yes, we are having a delightful summer. I do look forward to the Fall colors and weather. How about you?! Blessings, amie sue

  15. Uela says:

    I can’t find the irish moss in Scotland where I’m living, can I use someting else? it will be good anyway without, or is an essential ingridient ?

    • amie-sue says:

      Hello Uela,

      You can omit it, it adds a nice spongy texture. If you can get a hold of psyllium powder, adding about 2 Tbsp will also give that texture. Or perhaps a few Tbsp of chia seeds, ground. I haven’t tried that but it just might work. :) amie sue

  16. Uela says:

    thanks, but unfortunatley I can’t find any psyllium at all, in any form !!!

  17. Uela says:

    I got the psyllium husk and the irish moss !!! :) I bought them on internet from a superfood shop online,and they arrived today. So i start to make all brads !!!! i willuse the almond ground powder instead of oat. Let you know. Yuppidu !!!

    • amie-sue says:

      That is wonderful Uela! I am so excited for you. I wish I was there to play with you. :) Remember, if the psyllium is in husk form, grind it to a powder. :) Have fun and keep me posted. Blessings, amie sue

  18. Uela says:

    I just tested one with my raw hamburger and raw maionese. BUONISSIMI.

    This recipe is a wonderful, delicious raw bread. Instead of the oat I put the wheat germ flour.
    The psyllium husk I found is already in powder.

    Grazie, Amysue. Yuppidu !!! :)

    • amie-sue says:

      Hearing that Uela, just finished off my wonderful day into a delightful evening! Yay! Great job and enjoy. Have a wonderful weekend my friend. amie sue :)

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