Recipe Directions

Form patties on parchment paper and dehydrate at 125F for about 2 hours.

When the patties get crispy on one side flip them out on the rack and dry for another 2 hours at 115F, until they are crispy on the outside and tender in. Serve as soon as you can because they get dry.

Dress them like you would any burger and chow down.

I had mine on a collard leaf with seed cheese, tomato, sauerkraut and onion. I picked the whole thing up and folded it like a taco and yum yum.

Collard leaves are the new bread :)

Zucchini breath's Thoughts

By zucchini breath

This recipe makes use of that pulp you get when you juice. I hate throwing it away and use it up in all kinds of things. For this recipe use pulp from mostly vegetables, not sweet fruit. I use celery, carrot, cucumber, sometimes ginger.

This meat substitute "burger" recipe is good raw, dehydrated or cooked. In this version we are keeping it raw. Use a collard leaf as your tortilla and wrap it up with lots of raw condiments.

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marcighaire's Review

Beet's Your Meat Raw Vegan Burgers. They Beat Meat Hands Down!
5
5 out of 5

Absolutely delicious! It took quite a bit longer than suggested for my burgers to dehydrate (overnight), but they were well worth the wait. Thank you!

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kiwiandme's Review

Beet's Your Meat Raw Vegan Burgers. They Beat Meat Hands Down!
5
5 out of 5

Amazing! I used carrot, beet, and spinach for my pulp, and I addes a touch of Agave to sweeten. A new favorite!

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I am sorry but what is FP? Food processor?

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This sounds so good! I love that these aren't just nuts. I might add a little Braggs. Tell us about that yummy looking salad with it.

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