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.
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Melissa wrote on May 3, 2010
yum! Thank you for sharing this recipe. sounds delicious!
Lisa wrote on May 3, 2010
WOW, I have been looking for along time for a great raw burger recipe and I think this could be it! Can’t wait to try it!
helene wrote on May 3, 2010
I have had a craving for hamburgers … they look divine !!! your photographs are marvelous as well, can’t wait to get a dehydrator to try this! thanks…
Karen wrote on May 3, 2010
Agree, these do look yummy. Plan to try these out with slices of dehydrated eggplant as a bun for a real burgerlike experience complete with fresh veggie condiments and my homemade raw fermented pickle slices. My question is about substituting for the Nama Shoyu, for a variety of reasons I am not fond of using it. Could I use Liquid Aminos instead, and if so in what amount? Thanks.
Susan wrote on May 3, 2010
Karen…yes, you can use it. You will have to experiment. Taste and realize that the flavors will concentrate as you dehydrate.
Renee-Claude Tanguay wrote on April 19, 2020
..Could I completely omit the Nam Shoyu?
K&M wrote on May 3, 2010
Drool. Wow! They actually look like a cooked burger. I will have to try these burgers! Carmella posted a recipe for hotdogs (a long time ago) that were just excellent even non-raw people enjoyed them! I didn’t think I’d find a raw burger recipe that’s delicious and this post give me hope! (I don’t like mushrooms… but I’m gonna try them anyway.)
Nikki @ yummy raw kitchen wrote on May 3, 2010
I just had a nut/mushroom burger a few nights ago at a raw food restaurant and have been craving them ever since. Yours looks delicious!
hihorosie wrote on May 3, 2010
Looks great! And those tomatoes are perfect! Looks tasty!