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~ raw, vegan, gluten-free ~
I 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 therefore they will really fill you up. The patties are wonderful to make up ahead of time and then store in a sealed container in your fridge. Then when the urge hits you…have at it!
I built this burger with thinly 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
Ingredients:Bun:
Burger:
Bun:
Burger:
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. 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?
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!
This is the original burger that I made six years ago. You can see what the mushroom bun looks like.
You are so creative :-)
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.
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. :)
https://nouveauraw.com/raw-techniques/
Also read this post that I did and see if it helps. https://nouveauraw.com/raw-techniques/how-to-warm-up-your-raw-food-dishes/
Merry Christmas, amie sue
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
Hi Daniela…. yumm! that sounds delicious! Thank you for sharing. amie sue
Hi Amie Sue, Do you have a ketchup recipe you can share to go with these delicious burgers?
Thanks
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
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!
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….
OH dear… I have no idea. That sounds like a wild combination… can you give me more details?
Looks delicious! Can’t wait to try! How long will the burgers stay good in the fridge? Can they be frozen?
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
Hi Amie-Sue, please I would love to know, 1 teaspoon coriander, is that dried coriander leaf or seeds?
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
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
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