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Nutless Veggie Burger Patties

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I found out that there was this hip new raw restaurant that just opened in Tucson.  Have you heard about it?  It’s supposed to be  a very cool place to hang out, with a charming and inviting decor, free Wi-Fi, and oh the chef is right there behind a glass wall so you can watch her every move.  On Tuesday nights the chef comes out and prepares your raw meal right at your table.  All the while she shares with you all about the benefits of eating raw foods and how good it is for your body .  The chef, so I heard, is a wizard with gourmet raw cuisine.  I got all his info off of The Oprah  Show where she was the special guest.  Then flipped the channel and wouldn’t you know it Martha Stewart was working right along this very same chef, she was showing the audience how to make a raw gourmet cheesecake!  Martha was even dangling a piece of Irish moss in front of the camera!  Wow, had raw foods really become mainstream?

I have been to several “raw” food restaurants and sometimes the food is just to “foo-foo” to enjoy.  I want comfort food, I want food that takes me back to my childhood days when I didn’t even know what phyto-nutrients where or that I needed to care about my colon.   Anyway,  I have heard great things about this place.  It is owned by the chef and her husband who  is a real crack-up.  I can’t wait to check it out.  I will definitely keep you posted.

“Wake up Amie Sue, wake up.”  What….huh….did I nod off ?  Oh shoot, you mean to tell me that was all a dream?!  Well fiddle sticks. I guess until that dream becomes a reality :), I will share my new recipe for a Raw Nutless Veggie Burger….did I have any of your fooled?  Not even for a tiny little bit? hehe

Bun recipe… check it out here!

Ingredients for the Veggie Burgers:

  • 1 1/2 cup  fresh mushrooms; your choice (6oz container)
  • 1 cup  raw sunflower seeds, soaked
  • a handful  fresh cilantro
  • 1 1/2 cups carrots, rough dice
  • 1/2 cup dried tomatoes
  • 1/4 cup flax meal **
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp sea salt
  • 1/2 tsp ground chili peppers
  • pepper to taste

Preparation:

  1. To make the flax meal, simply grind your flax seeds in a coffee grinder or Magic Bullet.  Blend till a fine powder.
  2. Mixed all ingredients in the food processor.
  3. Using a large ice scoop, create your patties and place on the mesh trays that come with your dehydrator.
  4. Dehydrate on 115 degrees for 16 hrs or so. Depends on how well you want them done.
  5. You can store them for many days in the fridge in an airtight container.

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41 thoughts on “Nutless Veggie Burger Patties

  1. GEN says:

    HA, here I thought you were talking about yourself, but then you were going back and forth with the he/she thing…. Never really know with you, now do we?? Other than just love you to pieces!!

  2. Erica Shay says:

    Wow…. These look fantastic! The best part: they’re nut-less! Thanks so much for creating such a healthy alternative to typical high-fat raw food burgers, highly processed, packaged vegetarian burgers, and even the SAD burger! I can’t wait to make these! My sister said that they just like the “real thing”.

    • amie-sue says:

      I hear ya Erica…I am always looking for ways in making nutless recipes too. Not that nuts are bad by any means, but with those who are sensitive to them, I was to offer alternative! Please let me know when you make them, how it goes. Many blessings, amie sue

  3. Catherine says:

    I’m excited to try these. I have been extremely disappointed with most raw burger recipes I’ve made and have yet to attempt a recipe on your site that is not ridiculously delicious. Thank you so much for sharing!!

    • amie-sue says:

      Hi Catherine,
      Oh dear, the pressure is on! haha Let me know how they taste if you make them….got me shaking in my boots. :P blessings, amie sue

  4. Chris says:

    How many “burgers” does this recipe make?
    Thanks!!!

    • amie-sue says:

      Chris, I didn’t document it when I made them, my bad. In the end it really depends how big and thick you want them. Next time I make them I will be sure to get that info. Sorry. amie sue

      • Chris says:

        Thanks! I always like to have an idea of how many servings. It helps when planning meals for either left overs or guests!
        It would be great if you start recording how many servings your delicious creations make, and maybe even some of the nutritional stats!

        • amie-sue says:

          I completely agree Chris. I tend to get overly excited when making raw foods that I simply forget to measure out what a recipe will yield. I play around so much, to much? haha But I will work on being better about that. As far as nutritional stats….perhaps one day. It’s a time consuming thing and with my schedule I am lucky to get out what I do. hehe Personally, I would love that info too so I will work on that. Have a great day, amie sue

  5. Leahbeth says:

    Hi.. I was wondering what sauce is it that you use in the picture underneath the pattie?

  6. Vanessa says:

    These burgers are very good. I’m not 100% raw, more like 50%. Myself and the husband were very happy with this recipe. Thank you for sharing.

  7. Donna says:

    Hi, I was wondering if a person doesn’t eat mushrooms, what would you substitute for that part of the receipe, or would it be better to just use a different burger receipe? Thanx

  8. Carolyn says:

    What, pray tell, is the ‘bun’ made of? Is it just a sesame cracker recipe formed to look like a hamburger bun? My mouth is watering just looking at this.

  9. Stephanie says:

    Just made these yesterday and they are so full of flavor! I didnt have time to make the buns, so i just served them mille-feuille style with sliced avocado with a fresh tomato salad on the side. I’m so glad I found your website. Everything on here looks amazing and the directions are easy to follow.

    • amie-sue says:

      Good evening Stephanie, I am so glad that you found my site too. I try really hard to make the recipes easy to follow and to have them full of flavor. If you have any questions about any of the recipes on my site, never hesitate to ask. Many blessings, amie sue

  10. Igloo says:

    I tried this last night and it turned out great!! The whole family loved it!

  11. Michele-Ann says:

    Hi Amie-Sue, This recipe looks amazing! Do you have any suggestions for substituting the mushrooms? Thanks. Michele-Ann

  12. Michele-Ann says:

    Thanks a lot! do I use the same measurement? You are such a live safer on this raw journey and i want to thank you for your dedication. :) have a great day!!

    • amie-sue says:

      Yes, I would use the same measurement. Be sure to taste test as you build the recipe. You might need to tweak it a bit but it should be delicious! Have a blessed weekend, amie sue

  13. Dawn says:

    I would love to try these, however my husband is extreamly alergic to sunflower seeds. What else would you sub. for them?

  14. BJ Kochendorfer says:

    Amie-sue What is the name of the Chef you refer to and also the name of the Tucson cafe?
    Thanks can’t wait to try this recipe.
    BJ

  15. Claire says:

    Hi Amie-Sue, we are not crazy about cilantro :( do you have another suggestion for me? Thank you so much for all the time you are taking to answer our questions and that beautifull website.

  16. Claire says:

    Hi Amie-Sue,I would love to try these but we are not to crazy about cilantro…any suggestions?Thank you for this amazing website!

    • amie-sue says:

      Hello Claire.. just leave it out and maybe use parsly. Season it as you see fit. :) Have a blessed day, amie sue!

  17. minnie says:

    would like to know if the sunflower seeds are soaked and then dehydrated (prior) then used in the recipe. am still a little confuse about this part of the raw food life style. also when making the flax meal. do you soak then dehydrate, the grind to a meal???

    • amie-sue says:

      Hi Minnie…

      Flax seeds – you don’t soak and dehydrate them for recipes. They are either soaked in a liquid or ground to a flour before using to release the enzyme inhibitors. For this recipe you can just soak the sunflower seeds, drain and rinse them. No need to dehydrate them prior. IF you already had soaked and dehdyrated sunflower seeds in the pantry, then you could use those. It can differ from recipe to recipe, all depends on the texture of the end product. You will soon get the hang of it, but till then…ask away. :) amie sue

  18. KT says:

    Hi,
    So I have made these twice and I am not sure what I am doing, but they are almost a black color when pull them from the dehydrator? I thought it was the portabella mushrooms, so the next time I used white and they still turned black? The flavor is great and they did not go to waste, they just do not look very appealing. Am I the only one with this issue? Thanks

    • amie-sue says:

      Hmmmm I haven’t experienced that KT… Mine are on the darker side but not black. Just curious, your sun-dried tomatoes… what color are they?

      • KT says:

        Amie-Sue,

        I buy the WF brand Organic sundried tomatoes packed in seasoned olive oil. The color of the mixture is the same as your pictures….until dehydration….weird….I will try them again. I do like the taste, I actually just dip them in the spinach dip and eat it like that….

        • amie-sue says:

          KT,

          Can I recommend to try making it with just plain sun-dried tomatoes? I wonder if that could have anything to do with it. Worth a shot. Have a great evening, amie sue

  19. manuela says:

    Very nice recipe, I will try it today. Thank you.
    Just to let you know everybody that in dehydrator over temperature of 40 degrees the raw food lose all vitamins and minerals.

    In all world raw food is cooked under 40 degrees.

    • amie-sue says:

      Good morning Mauela,

      Actually it is still considered raw at 115 degrees (F) … 46 degrees (C). I learned this way back when I attended raw culinary school as well as through my studies with raw foods ever since. Many raw foodists stay between 104 – 115 degrees (F). Have a great weekend! amie sue

  20. Juanita says:

    Hi! I was just looking at this recipe wondering what I can use in place of the dried tomatoes? I am one of those nightshade-without people… And I plan to be trying your no-tomato ketchup with this! I’ve been looking at all your bread recipes and drooling…
    Thanks!

    • amie-sue says:

      Hello Juanita,
      You can omit them and maybe just add a few tablespoons of the No-tomato ketchup or add in a bit more of the mushroom or carrots to make up the measurement. The ketchup being added would help give it that depth of flavor. Let me know how it goes. Blessings! amie sue

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