Recipe Directions

Combine carrots, zucchini, and onion in a bowl. Add Bragg's, garlic paste, and olive oil. Toss lightly and set aside. Let the combo marinate for the duration of the remaining prep work.

 

Separately, add almonds, sunflower seeds, flax seeds, chia seeds, and salt into a food processor. Process into a fine powder.

 

Combine all ingredients in a large bowl, and add the cumin and za'atar. Mix with one's hands until the mix is almost a paste-like, wet consistency. Form into patties and place on the mesh net of the dehydrator.

 

Dehydrate at 145 for one hour. Reduce temp to 105 and continue dehydrating for three hours, then flip the burgers. Dehydrate for another 4 hours.

CatherineR's Thoughts

By CatherineR

I'm calling this 'cafe burger' because after making them, my kitchen had the aroma of a raw vegan restaurant I used to visit. These are nicely dense and filling, while not being too rich: a lot of veggie burger recipes can be way too heavy on the nuts, but the veggie-nut/seed ratio for this recipe is over 2:1. I like these patties because I don't feel lethargic after eating 3 in one sitting. This is like the Steady Eddy of veggie burgers: nothing fancy, but a reliably good and easy-to-make dish.

 

The key to this recipe is the consistency of the carrot: make sure you grate the carrot on the finest setting. It takes some elbow grease to get the full 1 c but it's worth it. 

 

Note on spices: Don't worry if za'atar isn't on hand, although that gives it a lovely, savory taste. The base is versatile enough that you can play around with any spice combo. Don't go more than 1/2 tsp of salt even if the batter tastes not salty enough, (as I initially thought). I was surprised by how much dehydration brings out the saltiness! 

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