Veggie Burger Buns
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~ raw, vegan, gluten-free ~
The bun, the glorious bun! I really can’t remember what it feels like to hold a hamburger or sandwich wrapped up in a bun! That was until today.
“Lettuce us,” all take a moment and pause… let us part take of this silence to give thanks to the all mighty bun. Also known as a Burger Snuggie, the Paddy Protector, the Burger Hugger… the bun plays the role of supporting the cast, the leading star known as the
Nutless Veggie Burger. Such silliness, what can I say… food brings me joy.
In this bun recipe, I have used both Irish Moss gel and kelp paste. To learn more about Irish moss and how to make a gel, please click (
here). Kelp paste is an excellent alternative to Irish moss, and you can learn all about it (
here). I highly recommend using one or the other because it gives this bread a great texture that can often be hard to find in “raw” breads.
If all else fails and you don’t have either, can’t find it, or don’t want to use either one of those, you can always give psyllium a whirl. I have tested it in this particular recipe, but it tends to provide a recipe that “spongy” texture, which is what we are after. Try 1 Tbsp of ground psyllium. With psyllium and as with foods that have been dehydrated, be sure to increase your water intake. I hope you enjoy this recipe.
Ingredients:
Yields 6 full bun sets (1/3 cup for top and 1/4 cup for bottom)
Preparation:
- To make the oat flour, place the rolled oats in a food processor fitted with the “S” blade. Process until it reaches a fine flour consistency.
- Add the ground flax, coconut flour, Italian seasoning, and salt. Pulse till mixed.
- Add almond pulp, Irish moss, date paste, and lemon juice. Blend till everything is well incorporated.
- Depending on how moist your almond pulp is, you may need to add water, so the dough sticks together nicely. If you do, do this by adding 1 Tbsp at a time. If the bread cracks a lot while forming it, it needs a bit more water.
- If you don’t have Irish Moss gel or the kelp paste, you can try adding 1 Tbsp of psyllium husk to help give the bread a sponginess.
- I used 1/3 cup of dough for the top bun and 1/4 cup of dough for the bottom bun. See the photo below on how I molded the bun shape.
- Place bread on the mesh sheet that comes with the dehydrator and dehydrate at 145 degrees for 1 hour, then reduce to 115 degrees (F) for about 6-8 hours.
- As an indicator, if it is dry enough, touch the center of the bread slices. You don’t want it to be doughy, but you also don’t want the bread to dry out too much.
- Store in a sealed container in the fridge to extend shelf life.
The Institute of Culinary Ingredients™
- What is Himalayan pink salt, and does it matter? Click (here) to read more about it.
- Are oats gluten-free? Yes, read more about that (here).
- Are oats raw? Yes, they can be found. Click (here) to learn more.
- Do I need to soak and dehydrate oats? Not required but recommended. Click (here) to see why.
- Learn how to grind flaxseeds for ultimate freshness and nutrition. Click (here).
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 essential 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, honestly believe that it is a worthwhile investment. Click (here) to learn what I use.
Since raw breads don’t rise during the dehydration process,
you want to shape them to look exactly how you expect a
but to look.
© AmieSue.com
Tags: Dairy Free, Gluten Free, Soy Free, Vegan
How many can you make with one recipe?
Carla, it all depends on what size you want them to be. If you make “slider” veggie burgers, you can make your buns smaller, etc. Just depends on what you want to use them for.
Your website is beautiful and laid out so easy to maneuver in. You have worked hard to create and organize many dishes that i cannot wait to try. Have you come across a substitute to use in your bread recipes to replace Irish Moss? Besides being vegan, we avoid soy, yeasts, molds, fungus/mushrooms/spore bearing things.
I will continue to glean from your experience. Thank you for sharing your knowledge and experiments with us as well as your family.
Thank you Nava….as far as a substitute for Irish Moss….I don’t know of one. You can make the recipe without it, it just might change the texture a bit. amie sue
Love your site! finding it really made my day! It has everything I wanted to know. Thank you so much for sharing it..
I was wondering.. i this burger bun recipe, can agar agar be use instead of irish moss? How should it be made?
BR,
Ann
Good afternoon Annye,
I love the way you spell your name BTW. In the bun recipe, I would just skip putting in a replacement. You should be fine without it, it’s more of a texture thing than a binding in this case. It will still be yummy! Let me know if you make it. Blessings, amie sue
Could you be more specific on how many buns this recipe yields? I know you said it depends on the size of the bun when someone else asked you the same question. But can you tell us how many buns you got, with this recipe? That will be a guide for those of us who make enough for a week. Thanks so much.
Good evening Ben,
I am sorry but I don’t have a clear number to tell you. It has been a while since I made these last and I can’t recall how many I had made. I apologize and I am trying to get better about what a recipe yields. My best suggestion would be to make them for yourself, make them the size you desire and keep track of how many you get from the recipe, then you will know for the future. Next time I make them though, I will be sure to make note of this. Sometimes I get so caught up in the excitement of making these foods that I forget the obvious things to document. :) Have a great day, amie sue
I made these today, and a significant portion of the batter remained stuck to the mesh-sheet when the maximum dehydrating time (8 hours) was finished, and the bun disintegrated. Did you mean Teflex sheet in your instructions in the recipe? Your recipe says to dehydrate using the mesh sheet, but I lost about a third of the batter doing so.
Goodness Ben, I am sorry that you had a major struggle with this. I used the mesh sheet for this. When you formed the patties did you flatten them while they were on the mesh sheet? OR did you make them exactly the size and thickness you desired and then placed them on the mesh sheet? If you pressed the “batter” into the screen when flattening, I can see some sticking. I formed it first, then placed it on the mesh sheet. I never had this issue. I am sorry for this. amie sue
Amie-Sue, many thanks! I didn’t press the buns, but I did resolve to use the teflex for the first few hours of dehydrating next time, and once the top has dried somewhat, then flip to the mesh.
The recipe’s wonderful, though. Congratulations & thanks for being so generous & sharing with us. I used garlic & onion powder because I wanted a savory bread, and prune paste in lieu of the dates. Also, I used agar-agar instead of Irish moss, since I don’t like the strong taste irish moss imparts to a dish. But the quantities (for agar-agar and prunes) were the same as your recipe. Thanks again–I’m off to make one of your fudges.
Ben, I am glad that you found some substitutions to work for you. Regarding the flavor of Irish moss… that is why I soak and rinse it for 24 hours. I have read on some sites that only soak it for 10 mins. and then make the paste… I don’t understand how one can do that and not have the flavor effect their recipe. But we all find what works for us. Thank you for keeping me posted. Have a great day! amie sue
Hi Amie Sue, I’m just researching raw eating and was wondering what dehydrator do you use? Thanks for all the great dishes. I can’t wait to get started. Also can you use the Irish Moss gel in place of the agar agar? Thanks again!
Good evening LeJeune,
I LOVE my Excalibur dehydrator! I have 3 of the 9 trays and wouldn’t give them up for anything… ok, well maybe for a new one but that’s about it. hehe These are the ones that I have… https://nouveauraw.com/equipment/dehydrator-supplies/excalibur-3900b-9-tray-deluxe-dehydrator-black/ If you look at my on-line store, I try to post all the tools and ingredients that I have tried, used/use, and recommend. :)
Did you mean to ask if you can use agar agar instead of the Irish moss? In many recipes you can, but honestly for this recipe, if you don’t have Irish moss, just omit it. I haven’t used agar in breads so I am not sure the outcome. The bread will still taste amazing without it. Have a wonderful evening! amie sue
What’s in the French garden seasoning? I want to try and throw something together myself instead of buying it.
Hi Joey, You could use an Italian type of seasoning mix. It is close to that in flavor. :)
I love the recipes you’ve posted. I’ve tried the banana walnut bread and it’s delicious. I can’t wait to try the others…. My herb store only sells the cut dried Irish Moss that can be powdered in your blender. Can this be used in your recipes or is it best to buy the packaged version? If not I’ll just purchase it on line. Thank you, Pam
Hi Pam… I haven’t ever use the powdered version. Can you send me a link to the product so I can take a peak at it. So, I can’t really comment on using it. Let me know. :) amie sue
Hi Amie-sue
Is it possible to replace the oats with amaranth?
Hi Grant, you will have to experiment. I don’t use amaranth so I am not sure how it would come out. Let me know if you try it. amie sue
Hello Grant, Please let me know how was the amaranth instead of oat. How did you use it raw? Soak it?
I obtained irish moss powder from the bulk section of a local health food store. So, can you please let me know how much of the powder I would use in place of the half-cup of irish moss gel? I once used this irish moss powder to make raw pie filling and it tasted like fish. I must have used way too much. I ended up having to throw the filling out. thanks so much for all your help and your absolutely delicious raw recipes.
Good day Daasya,
Hmm, I have to be honest and say that I haven’t ever used Irish moss in the powder form. I never was tempted to because with the actual seaweed, I rinse / soak / rinse / soak…. to wash away the seaweed flavor. You can’t do that with the powder form so I can understand why it might have tasted that way. So without that experience, I am afraid that I can’t advise you with any confidence. I did a little research and this is what I came up with for a recipe. If you try it, please let me know. :)
Ingredients:
1C Irish moss (powder or dried flake pieces)
1 quart jar water
Preparation:
Place the Irish moss and water in a jar or bowl and soak overnight.
Blend in a high-powdered blender until smooth. It can take a few minutes for it to blend and will turn a creamy color.
Store it in an air tight jar in the fridge. It will thicken as it sits.
I hope this helps! amie sue
Hello Amie-Sue
I am so happy to have found your web site! It is absolutely amazing and the pictures make my mouth water just looking at them. I do not have a dehydrator but would love to make these buns. Can I do so in the oven at its lowest temperature. If so how long would it take and should the oven door be open? Thanks so much for all your inspiration and love you give on this site!
Natalie
I am happy that you found my site too Natalie. :) Very nice to hear from you. Thank you for all your wonderful words of kindness.
To be honest, I don’t bake any of my raw recipes so I can be certain how long they will take and how they will turn out. They won’t remain raw, so be aware of that. My best advice is to put the oven on the lowest setting and then just keep an eye on them. I am sorry that I am not much help with this. Let me know if you try it. Many blessings, amie sue
Hi Amie Sue!
I have been wanting to make this recipe for some time now and I’m finally getting to it. All of your recipes have worked so wonderfully for me and really helped to advance me in my commitment to this healthy life-changing way of nurturing myself!
Is the amount used for the Irish Moss the gel measurement or the measurement after being soaked and before making it into a gel?
Thank you as always for your help and guidance and for your generosity! Your willingness to teach as well as share is such an amazing gift. It can’t be easy keeping up with all of us!
Sincerely yours,
Renay
Hello again Amie Sue!
You can scratch my previous question. I was working from my iPad earlier and the link would not work when I clicked on Irish Moss…it worked when I got to my computer though and I saw it was your recipe for the paste! Thank you so much for your time. I am about to get started! I hope you are having a beautiful summer!
Always, Renay
No problem :) Glad it worked out. Let me know how they turn out for you. Enjoy! Ohh and yes, we are having a delightful summer. I do look forward to the Fall colors and weather. How about you?! Blessings, amie sue
I can’t find the irish moss in Scotland where I’m living, can I use someting else? it will be good anyway without, or is an essential ingridient ?
Hello Uela,
You can omit it, it adds a nice spongy texture. If you can get a hold of psyllium powder, adding about 2 Tbsp will also give that texture. Or perhaps a few Tbsp of chia seeds, ground. I haven’t tried that but it just might work. :) amie sue
thanks, but unfortunatley I can’t find any psyllium at all, in any form !!!
Well fiddle sticks Uela… just omit and use a few Tbsp of ground chia or flax seed. :) Have a happy day, amie sue
I got the psyllium husk and the irish moss !!! :) I bought them on internet from a superfood shop online,and they arrived today. So i start to make all brads !!!! i willuse the almond ground powder instead of oat. Let you know. Yuppidu !!!
That is wonderful Uela! I am so excited for you. I wish I was there to play with you. :) Remember, if the psyllium is in husk form, grind it to a powder. :) Have fun and keep me posted. Blessings, amie sue
I just tested one with my raw hamburger and raw maionese. BUONISSIMI.
This recipe is a wonderful, delicious raw bread. Instead of the oat I put the wheat germ flour.
The psyllium husk I found is already in powder.
Grazie, Amysue. Yuppidu !!! :)
Hearing that Uela, just finished off my wonderful day into a delightful evening! Yay! Great job and enjoy. Have a wonderful weekend my friend. amie sue :)
Hi Amie-Sue. many thanks again for your generosity and passing on your knowledge of raw food. i was just wondering if you would share the technique/method for shaping this burger into a bun shape.
Good afternoon Cordelia,
Your welcome and thank you for the kind words. :) I didn’t do anything special. I just molded it into shape in my hands, then cut in half. hehe Have a wonderful weekend! amie sue
I dislike using ground flax meal in raw bread recipes because I feel that the bread ends up tasting slimy. Can I use ground chia seeds in this recipe instead of flax meal? Thank you so much for generously sharing your awesome raw recipes.
Hello Daasya, yes you can use chia instead. :) Enjoy… amie sue
Can one use ground chia seeds in place of flax meal? I find that flax meal makes raw wraps and breads “slimy” tasting. Does it do that in this recipe? Thank you very much for your awesome recipes and sharing with the world so generously your incredibly delicious recipes.
Yes you can Daasaya. I agree that using too much flax can create that “slimy” feeling on your tongue, so I stay away from creating recipes that feel that way to me. Now that doesn’t mean that you won’t feel the same way as I do. So if you are sensitive to the texture that flax creates, you can indeed use chia. Or better yet use 1/2 and 1/2 . So happy that you are enjoying the recipes. Many blessings, amie sue :)