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Ground Nutburger

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raw vegan (raw, vegan, gluten-free) displayed in a cast iron skillet

~ raw, vegan, gluten-free ~

Trying to mimic a meat product.  *shakes head*  Tough one and often just the mere thought might not sound very appealing.  But I must say that this recipe came out just right and was what we were in the mood for.

This nutbuger has the look, flavor, and texture of ground beef.  Well, as close as I can get anyway. :)  The mushrooms and Tamari give a real earthy and hearty flavor.   And sometimes that flavor note is just what is needed to create a comforting, feel-good dinner.

I used cremini mushrooms for this recipe.  Also known as; crimini mushroom, Italian brown mushroom, Italian mushroom, or just brown mushrooms.   They are closely related to common white mushrooms but are a bit more flavorful.

Large cremini mushrooms are called portobello mushrooms.  So, if you can’t find the little nubby guys, you can use the larger portobellos, white mushrooms or shiitake mushrooms.

Growing up I use to pick every speck of mushroom out of the foods served to me.  Just didn’t like them one bit.  But after I introduced the raw food diet into my life my taste buds changed, and now I so enjoy them.

I don’t think people stop and give them enough credit for having great health benefits.  Crimini mushrooms are an excellent source of 18 different vitamins, minerals, and antioxidant phytonutrients.  They say that in order to maximize their flavor and the retention of nutrients it is important to not to overcook them.   I guess I don’t need to worry about that now do I. hehe   Enjoy!

a close up of raw vegan (raw, vegan, gluten-free) displayed in a cast iron skilletIngredients:

Yields 3 1/2 cups


  1. In a spice/coffee grinder, grind the sunflower seeds and pumpkin seeds to a flour.  Place in a food processor, fitted with the “S” blade.
  2. Add the garlic, pepper, and dried onions.  Pulse together.
  3. Add Tamari, mushrooms, and walnuts.  Pulse again until the mushrooms and walnuts are small chunks (resembles ground beef).
  4. Eat right away and store leftovers in the fridge for 2-3 days.
  5. Tip: I used soaked and dehydrated walnuts because I already had them in my fridge.  If you don’t, you use just soaked walnuts,  be sure to drain, rinse and discard the soak water.

over head shot of raw vegan (raw, vegan, gluten-free) displayed in a cast iron skillet

13 thoughts on “Ground Nutburger

  1. Mario R says:

    Hi Amie Sue, thanks for this great recipe. It sounds realy wonderful, I will try it very soon.
    God bless you and Bob.
    Mario R.

    • amie-sue says:

      You bet Mario. Keep me posted how it goes. We just went through a large batch of it and I still want more. hehe Blessings to you as well. amie sue :)

  2. Nicole says:

    Hi Amie,

    I know this will taste yummmm! I tried a similar recipe and added dark miso (adzuki bean version). I was humming like a bird for the day, so was my partner. He thought it was a nice blend of texture, seasoning and taste.

    Will try this version on the weekend…..thanks again for sharing!

  3. rain says:

    totally awesome! a family hit, and i appreciate how simple it was. we made a small batch and flew through it, next time its a double batch for sure! almost reminded me of a peppered vegan jerky i used to buy in the old cooked food days!

    • amie-sue says:

      That is wonderful Rain… so happy that the family enjoyed it and that it gave you fond memories. :) Have a blessed weekend! amie sue

  4. Monique says:

    Hi Ami-Sue I really love your site thanks
    Can you tell me the Raw Ground Nutburger” how long can you keep it in the refrigerator thank in advance

  5. Cassandra says:

    What do I need to do to make this into a patty?

    • amie-sue says:

      Hi Cassandra,

      I haven’t tried to form this recipe into a patty. Give it a try. If it needs more of a binder added, try adding 1-2 Tbps of ground flax that has been soaked in 1/4 cup of water or so. Or even adding wet carrot pulp might help. Have fun. amie sue

  6. Glorianne says:

    I’m out of walnuts. What do you think of subbing cashews or buckwheat. I think I have the rest. Thank you!

    • amie-sue says:

      Hello Glorianne,

      You can use cashews or buckwheat but the texture and flavor will be a tad different. I would lean towards almonds if you have them. Raw recipes are pretty darn forgiving and versatile so don’t be afraid to play around. Keep me posted on what you do. :) hugs, amie sue

  7. Glorianne says:

    Oh also, do you dehydrate the mix. I too want to make patties and am not sure if I can brown them in a pan or need to throw them in the excalibur. I’m not concerned if it isn’t all raw. I can add some flax like you suggested to another question. Thanks again!

    • amie-sue says:

      Hello again :) I sometimes warm it, just depends on how I am using it. You could certainly warm it in the dehydrator or pan. Enjoy and have a wonderful weekend. amie sue

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