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Veggie Burger (raw, vegan, gluten-free)

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Veggie-Burger-featureI created this recipe in 2010, posted the recipe, and sort of lost track of it. As a recipe developer, that happens often because I am always off on the new and exciting recipes that are dancing in my head.

Bob likes to tease me after he takes the last bite of something I made. He says, “Well, that was delicious, just too bad it will be the last time I have it.” lol

Poor guy. He is sort of right… but there are times when I pull out my old recipes and make them again. This is one that needs to be remade often.

When I first made these veggie patties, I used large portobello mushrooms for the bun. This time (six years later) I used some raw buns that I had made a few days ago. So, I thought it was a good time to update the recipe photo.

You see… what I take pictures of is either our breakfast, lunch, dinner, or a snack. I don’t make food just to make it for the site. I make it for us to enjoy (and hopefully you too). My goal is to not only nourish our taste buds but to also nourish our bodies with each bite we take.

Bob and I found this Veggie Burger rather tasty, well at least one would think so when we downed 2 burgers without inhaling, blinking or talking.  These patties are loaded with nutrients so therefor they will really fill you up. The patties are wonderful to make up ahead of time and then store them in a sealed container in your fridge.  Then when the urge hits you…have at it!

I built this burger with thin sliced tomatoes, fresh sprouts, and my Lime Cilantro Guacamole. On the side, I prepared Smoked Paprika Avocado “Fries” dipped in Chipotle Lime Sauce.  A full plate of flavor. I hope you enjoy this recipe. Blessings, amie sue

Veggie-Burger-instagramIngredients:

Bun:

  • 4 portobello mushrooms
  • 1/4 cup cold pressed olive oil
  • 1/4 cup Bragg’s Liquid Aminos
  • OR Sourdough Buns

Burger:

  • 1 cup mushrooms
  • 1 cup raw pecans, soaked
  • a handful cilantro
  • 1 1/2 cups diced carrots
  • 1/2 cup sun-dried tomatoes
  • 2 tsp olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp Himalayan pink salt
  • 1/2 tsp fresh ground chili peppers (optional)
  • 1/4 tsp black pepper

Preparation:

Bun:

  1. Cut the stems from the mushrooms and gently scoop some of the center out so that the burger will fit between two mushrooms. I always scrap out the dark brown gills due to taste preference.
  2. Brush the inside and outside of the mushroom with the combined olive oil and Bragg’s.
  3. Dehydrate at 115 degrees (F) on the mesh sheets for 3-6 hours.
    • The longer they dry, the darker the buns get. Test the texture that you like, they obviously won’t have the texture of bread.
  4. Remove and build your burger.
  5. You can make the patties and the buns at the same time! These do not keep well so plan on using the buns right away.

Burger:

  1. After soaking the pecans, drain and discard the soak water.
  2. In the food processor, fitted with the “S” blade, combine the; pecans, mushrooms, cilantro, carrots, tomato, olive oil, cumin, coriander, salt and pepper.  Process to a paste-like texture.
    • If need be add 1 tablespoon of water to get the mixture to the right texture.
    • The mixture should be wet but hold its shape when formed into a patty.
  3. Create patties with either 1/4 or 1/2 cup of batter, shape, and place on the mesh trays that come with the dehydrator.
  4. Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) for 8+ hours or to your liking.

Culinary Explanations:

  • Why do I start the dehydrator at 145 degrees (F).  Click (here) to learn the reason behind this.
  • When working with fresh ingredients it is important to taste test as you build a recipe.  Learn why (here).
  • Don’t own a dehydrator? Learn how to use your oven (here). I do however truly believe that it is a worthwhile investment. Click (here) to learn what I use.
Place all the ingredients in a good process and process to a paste-like consistency.

Place all the ingredients in a good process and process to a paste-like consistency.

Form the patties into any shape that you want. I use anywhere from 1/4 - 1/2 cup per patty.

Form the patties into any shape that you want. I use anywhere from 1/4 – 1/2 cup per patty. The picture above is of the patties as they are about to head into the dehydrator. The photo below is what they look like after drying. Amazing how they darken, isn’t it?

veggie-burger-11

When making the "buns" with mushrooms, I like to remove the inner dark brown gills with a spoon. It's not required just my preference due to taste.

When making the “buns” with mushrooms, I like to remove the inner dark brown gills with a spoon. It’s not required just my preference due to taste. Coat with the marinade listed above and dehydrate. I failed to grab an after photo… Bob was too hungry!

Raw Nut Burger

This is the original burger that I made six years ago. You can see what the mushroom bun looks like.

 

16 thoughts on “Veggie Burger (raw, vegan, gluten-free)

  1. carmen says:

    You are so creative :-)

  2. Doreen Newman says:

    Hello Amie,
    I’m very new to the ” raw food” world. I would like to know if there isn’t a dehydrator available, is it okay to use an oven that would be turned on the lowest temp? I like for my meals to have some heat to it. I don’t want to kill it, just want the meal at least to be warm. What do you suggest? I love your recipes! my first meal that I’m trying from your site is the zucchini with the pesto and pines nuts.

    • amie-sue says:

      Welcome Doreen :)

      This question gets asked quite often when it comes to recipes that require dehydration. You can do as you suggested but chances are that the recipe will no longer be raw. The temperature is to hard to control. But it is better than the alternative. We all have to take small steps in our journey towards eating right and being healthy. So, until you can find a dehydrator, I recommend that you turn the heat to the lowest setting and keep the door cracked just slightly. Then keep a watchful eye on it.

      If you haven’t already, please visit this section of my site and thumb through my posts. You should find some helpful tips to help you along. And remember that I am always here if you have any questions. I don’t always have all the answers but I will do my darndest. :)

      http://nouveauraw.com/raw-techniques/

      Also read this post that I did and see if it helps. http://nouveauraw.com/raw-techniques/how-to-warm-up-your-raw-food-dishes/

      Merry Christmas, amie sue

  3. Daniela says:

    Hello Amie Sue,
    I wanted to say I just had for lunch a veggie burger ( I got it in the morning from the dehydrator:)) and is delicious as everything else I tried from your recipes. I made the mixture for the burger a little too thin and was great as a spread too! I used the french garden buns instead of the portobello and was soo good and rich:)

    All the best!
    Daniela

  4. Michele-Ann says:

    Hi Amie Sue, Do you have a ketchup recipe you can share to go with these delicious burgers?

    Thanks

    • amie-sue says:

      Hello Michele-Ann…

      Goodness I looked through my site and nope.. I never logged one! Shame shame. I will have to make one though and get photos, etc. Thanks for asking. Have a blessed day! amie sue

    • Brittany says:

      Michele-Ann, I found this recipe for ketchup in the book “The Complete Book of Raw Food”. This recipe is by Sergei and Valya Boutenko.

      1/2 cup dried tomatoes, soaked for 2 hours

      1/4 cup apple cider vinegar

      1/4 cup raisins

      1 tablespoon salt

      1/4 cup onion powder

      Blend ingredients together. You can also coat jicama slices with olive oil, paprika, onion powder, and salt to mimic french fries to also serve with your raw burger!

  5. Ariana says:

    Hi Amie Sue, you are amazing! I love your “stuff”! Please help me to locate a recipe I have seen here on your website before – it was Patties/cakes/burgers made with mushrooms, zucchini and cashews….

  6. Lindsay says:

    Looks delicious! Can’t wait to try! How long will the burgers stay good in the fridge? Can they be frozen?

    • amie-sue says:

      Good morning Lindsay,

      In the fridge, I would say 3-5 days. I haven’t froze them before but I don’t see why not. I would wrap them individually, then slide into a freezer-safe bag or container for about 1 month. After thawed out, you could always pop them back in the dehydrator to warm them up to enjoy. Have a happy day, amie sue

  7. Cordelia says:

    Hi Amie-Sue, please I would love to know, 1 teaspoon coriander, is that dried coriander leaf or seeds?

    • amie-sue says:

      Good morning Cordelia, I used dried powdered coriander in this recipe. I hope this helps. I would love to hear how this turns out for you should you make it. :) Blessings, amie sue

      • Cordelia says:

        Hello Amie Sue…wonderful afternoon to you. Was that powdered coriander leaf or powdered coriander seeds? Because I found both at the shops but not sure which one is needed for the recipe. Thanks

        • amie-sue says:

          Hello Cordelian

          Coriander leaf is also known as cilantro.
          The coriander I used came from grinding the seeds down. So get this one.

          I hope this helps, amie sue

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