Thursday, September 13, 2012

Two Ways With Raw Veggie Burgers


Are you a burger lover? I have never been - but occasionally I enjoy a raw veggie burger. Yes, it's true that it takes a while before you can bite into your burger because of the preparation and dehydration time required but when all is said and done these gems are well worth it. I like to make a big batch because the finished product keeps in the fridge for up to two weeks and even a few months in the freezer.


I've made several raw burger recipes over the years and most have turned out great, but I always prefer the easiest recipe. The one I have for you today is super easy and only uses very basic ingredients. After grating, chopping, grinding, mixing, and shaping, you can sit back while your dehydrator does the rest of the work. Then the fun part begins...

How do you like to dress up your burger? I have two different ideas to share here.

First, a more traditional burger with chard instead of lettuce (as the bun), tomato, cheese, "ketchup", avocado, and beets.


I served them with a side of cheezy kale chips, and cucumber slices.


Raw Mushroom Veggie Burgers
Adapted from this recipe

2 cups button mushrooms, diced small
2 cups grated carrots
1 cup onion, finely chopped
1 cup celery, finely chopped
1 cup walnuts or pecans, soaked and ground in a food processor
1/2 cup sunflower seeds, soaked and ground
3/4 cup ground flax seeds
1/4 cup water
1/4 cup tamari
1 clove garlic, minced
2-3 teaspoons dried tarragon

Toss the veggies together in a bowl.
Add the ground nuts and all other ingredients stir together thoroughly to evenly incorporate everything.
Pack the mixture into a 1/3 cup measuring cup and turn it over onto a teflex lined dehydrator sheet.
Tap the cup to get the filling out. Press down gently to flatten the patty.
Dehydrate at 145F for 1 hour. Turn the temperature to 115F and continue dehydrating for 5-6 hours, transferring onto the mesh sheet after 1-2 hours.


My next idea is a BBQ veggie burger wrap


I did a post on these a while ago... i stumbled upon this great wrap when I made a last minute decision to turn a bbq chip recipe into wraps - and it worked! Anyway, I simply spread my avocado caesar dressing on the wrap along with lettuce, burger sliced in thirds, tomato, beet, asparagus, and marinated/dehydrated mushrooms. 

Lay your wrap flat and layer caesar dressing, lettuce, sliced burger, tomato, thin slices of beet... 

Lay a strip of asparagus along the top, followed by marinated mushrooms (sliced mushrooms in a bit of tamari and olive oil. Marinate for a few hours and dehydrate for a few hours to draw the water out and get a "cooked" look and taste). 


Wrap it all up, seam side down. 

Make sure to have a side of caesar dressing....

Heathy's Caesar Dressing

2 medium avocados
1/2-1 cup water
1/4 cup cashews
1/4 cup lemon juice, or more
1/4 cup olive oil
3 tablespoons apple cider vinegar
2 tablespoons nutritional yeast
1-2 teaspoons himalayan salt
1-2 teaspoon freshly ground black pepper
2-3 cloves garlic
1 date, pitted

Blend all ingredients until smooth, starting with lesser amounts of salt and pepper. Add enough water to achieve desired thickness.

...because you'll want to a dollop on every bite. Mmmm!

1 comments:

Lulu said...

This looks beyond incredible! I really think i should invest in a dehydrator... Any tips on what to look for? Xxx