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Raw Veggie Burger

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raw-veggie-burger1Hamburgers are an all American favorite comfort food.  Some like them plain with maybe a little ketchup and others like the juices to run down your arms.

I prefer them somewhere in between.  These patties are loaded with nutrients so therefor they will really fill you up.

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.  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!

Ingredients:

Bun:

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

Burger:

  • 1 cup mushrooms
  • 1 cup raw pecans
  • a handful cilantro
  • 1 1/2 cups diced carrots
  • 1/2 cup  dried tomatoes
  • olive oil, a few squirts
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp Himalayan pink salt
  • 1/2 tsp fresh ground chili peppers
  • few squirts of olive oil
  • 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.
  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 6 hours then turn over and dehydrate another 6 hours.
  4. Remove and build your burger.
  5. You can make the patties and the buns at the same time!

Burger:

  • Mixed it all up in the food processor, I added a little water to help it mix real smooth.
  • Formed patties and placed on the mesh trays that come with the dehydrator.
  • Dehydrate on 115 degrees (F)  for 16 hrs or to your liking.

Portobello Mushrooms: Buy And Store

  • Found in the produce department.
  • Select plump firm and solid mushrooms. Avoid the limp or dried looking ones. They should not be shriveled or slippery (which indicates decomposition).  The mushroom should have a nice earthy smell.
  • Remove the mushrooms from any wrapping and spread on a tray and cover with paper toweling.   Don’t moisten the toweling or the mushrooms and place them in the refrigerator in an area that allows the air to circulate. Avoid placing any other items on top of them. The mushrooms should keep about 5 – 6 days.

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12 thoughts on “Raw Veggie Burger

  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

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