Your whole food, plant-based life.

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!




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  1. 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.

  2. 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!

  3. Zuzia wrote on August 6, 2012

    Tried this a few weeks ago, its absolutely delicious!! Will be making them again this week 😀

  4. 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.

  5. Tom wrote on February 8, 2012


    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!

  6. 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. 😉

  7. 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.

  8. Bren wrote on September 16, 2011

    Love this recipe. The extras I’ve frozen…hope they fare well. ????

  9. Julie Spiegel wrote on September 11, 2011

    Thanks so much Susan, off to start soaking!


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