Raw veggie burger recipe? Wondering how can you have a raw veggie burger without meat or bread, etc?
Just get raw-creative!
First, the patty.
Raw veggie burger patties are usually made from a savory concoction of vegetables and a binding agent (like flax seed, for example). The mixture is molded into patties and dehydrated in a dehydrator, which results in a delicious, hearty patty. When preparing your patties, be mentally prepared that they will be a lot smaller after dehydration as much of the moisture is removed during the dehydration process.
The bun? You can either make a bread or cracker by dehydrating them, or do what I do. Wrap the patty in a crisp leaf or romaine lettuce and you're good to go. :)
The condiments? Try this nut-based raw mayonnaise recipe or raw ketchup!
Although this specific recipe has a lot of ingredients, it's actually quick to prepare since it's pretty much "throw and go." I love the flavor of this recipe. I really don't like the raw carrot/almond veggie burger recipe that seems to be everywhere nowadays. In contrast, this recipe is nice and moist. It doesn't taste like "meat" but it is a very nice, fresh, flavorful veggie burger patty. Give it a try - it's easier than it looks.
½ cup hemp hearts (hemp seeds)
½ cup sunflower seeds
½ cup walnuts or pecans
¼ cup ground flax seeds
¾ cup finely chopped veggies (combination of celery, onion, fresh parsley, and/or red pepper - some of each is best, but ratio doesn't matter)
2 tablespoons ground chia seeds
1 tablespoon water
2 teaspoons lemon juice
1 garlic clove
1 teaspoon celtic sea salt
2 teaspoons dried dill (optional)
1 tablespoon nutritional yeast (optional)
1. Add all ingredients (except hemp hearts and chopped veggies) to your food processor. Process until well mixed. Transfer into a large bowl.
2. Add remaining ingredients (hemp hearts and chopped veggies) to mixture in large bowl. Mix with a spoon until thoroughly combined.
3. Line dehydrator trays with parchment paper.
4. Form patties with your hands, similar to burger patties—approximately ½ to ¾ of an inch thick. Place on trays. Patties should fill approx. two trays. Patties should not touch one another.
5. Dehydrate on high for 1.5 hours. Reduce heat and dehydrate for another 5 hours. Once burger patties are holding together and firming up nicely, remove parchment paper and continue dehydrating until they reach desired veggie burger consistency.
