Burgers the Raw Food Way!
I have been wanting to make a raw food burger for quite a while now. Finding a great deal on portobello mushrooms was just the dose of inspiration that I needed to put this recipe together. Filled with veggies, seeds and nuts, and hearty savory seasoning, these mushroom burgers completely hit the spot. A little soaking, a little dehydrating and you have a tasty burger that even the fussiest eater will love. If you use the food processor, these go together very quickly!
Mushroom Walnut Veggie Burgers
MAKES 8-9 BURGERS
- 2 cups Carrots, grated
- 2 cups Portobello Mushrooms, chopped fine
- 1 cups Onion, chopped fine
- 3/4 cups Celery, diced
- 1 cups Walnuts, soaked and ground fine while wet
- 1/2 cups Pumpkin Seeds, soaked and ground fine while wet
- 1/4 cups Water, filtered
- 1/4 cups Nama Shoyu
- 1 teaspoon Sage
- 1 teaspoon Marjoram
- 1 teaspoon Thyme
- 1 cup oat flour, raw OR 3/4 cup flax, ground
- Combine carrots, mushrooms, celery, and onion.
- Stir in walnuts and pumpkin seeds, combine well.
- Combine water and nama shoyu, mix into veggie/nut mixture
- Add herbs, stir well.
- Stir raw oat flour OR ground flax seeds in in batches (half at a time)
- Shape into patties roughly 4-5 inches across, no more than 1 inch thick. Place on screens and dehydrate at 140 for 1 hour. Reduce heat to 115 and dehydrate until mostly dry. 3-4 hours. You want these to be moist, not rock hard.
Share on Pinterest
Share with your friends
Julie Spiegel wrote on September 4, 2011
Looking forward to making these – thinking of adding pre-soaked sundried tomatoes as well.
Wondering what temperature to reduce heat to after the 140 degrees?
Susan wrote on September 5, 2011
115 degrees
A O wrote on September 2, 2011
Made this for dinner last night…and again for lunch today. WOW! DELISH! I accidently forgot to add the onions, and didnt have Marjoram or Sage, so I subbed in other seasonings….and I used crimini instead of portobello…topped it with some fresh parsley….HEAVEN.
Maija Haavisto wrote on June 8, 2011
Very tasty burgers! Could compete with any cooked veggie burger. Will definitely be making them again. I used sunflower seeds as I didn’t have pumpkin seeds, but will try with pumpkin seed the next time.
If my rough calculations are right, if you use flax and eat 1/4 of the batch (which may be a bit overestimated; I made nine, ate two and felt it was a bit heavy a meal), you get some 6 g (!) of omega-3 fatty acids, about 2/3 from the flax and 1/3 from the walnuts. Even if you eat just half of that you still get around 3 g. (Official recommendations are 1-2 grams a day, but most people get far less.)
Jana wrote on February 23, 2011
Hi Susan
Your website became one of my favorties about raw food. Your recipes are easy and delicious, well the ones I’ve tried so far. The brugers are my new favorite food, and I’ll do them on a regular basis from now on! I had to dehydrate mine for way longer, they were also a bit bigger then yours but, since I’m a newbie in dehydrating, I’m a bit concerned if I dehydrate something too long that more enzymes are fading… I’d appreciate your answer.
Your swiss raw food fan:)
Jana
Susan wrote on February 23, 2011
It isn’t length of time, it is temperature. As long as you keep your food temp under 115, you will be ok. Also, everyone’s dehydrators work at different speeds. And if you made them bigger, well, that alone will change the time. 🙂
Nicole wrote on November 30, 2010
I made these burgers last night and just had one for lunch. OMG are they good!! I can’t wait for lunch tomorrow… Thank you for sharing your recipes!
Brittany wrote on September 14, 2010
These are wonderful! The smell was so good, I barely managed to wait for them to finish dehydrating. I found it made more than 8-9 burgers, guess mine were smaller. I’m going to use the extra to fill marinated mushrooms, baby peppers, etc.
Thanks for another great recipe.
Asia wrote on September 9, 2010
Those look amazing, could one use something in place of the carrots, like jicama? or sweet potatoes?
Susan wrote on September 10, 2010
You can try…I have only made them this way.
Susan wrote on August 21, 2010
Cheri, you could but the oat flour is in there for absorbency and bonding. Not sure how the almond flour will work as it isn’t as absorbent but you should try it! I wouldn’t worry about it being too sweet.