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.
Vic wrote on December 16, 2012
I made these burgers 2 weeks ago, gonna make more today. They’re soooo good, I’m about 80%raw right now but with recipes like these, I’ll be 100% before long.
Maryam wrote on September 28, 2012
I just had my first burger and Mmmm.. it was wonderful. One of the best recipes I’ve ever tried,if not THE BEST.
Susan wrote on September 28, 2012
So glad you liked them…they are one of my favorites, too!! Cheers!
Zuzia wrote on August 6, 2012
Tried this a few weeks ago, its absolutely delicious!! Will be making them again this week 😀
Angela wrote on April 14, 2012
Pretty good! My kids did not like them, but buried in a burger with toppings the adults did. I found they needed six hours in the excalibur dehydrator. I’m not raw so I also might try frying the rest of the mixture into falafels.
Tom wrote on February 8, 2012
QUESTION:
Why is it necessary to grind the Walnuts & Sunflower seeds while they are wet?
Susan wrote on February 8, 2012
The moisture is needed for the way this recipe is written. Cheers!
Pete wrote on February 7, 2012
I am making some of these today. Can’t wait to see how they turn out. I am sorta green smoothied out, so switchin to veggi burgers, lol, not totally though. 😉
Mary wrote on February 3, 2012
I made these and they were amazing!! I ate them on some raw flax crackers I’d made which added a nice crunch, and layered on the lettuce, tomato and avocado. I’ll definitely be making them again and will try them with sunflower seeds versus walnuts. My 16 year old son has a nut allergy, so once I discover a good recipe I see if there is a way I can also make them nut free for him. He is interested in trying them so how can I not try!! I’ll let you know how they turn out.
Bren wrote on September 16, 2011
Love this recipe. The extras I’ve frozen…hope they fare well. ????
Julie Spiegel wrote on September 11, 2011
Thanks so much Susan, off to start soaking!