Recipe Directions
- 1. Add all dry ingredients (except hemp hearts and chopped veggies) to your food processor. Process until well mixed and almost flour-like. Transfer into a large bowl.
- 2. Add remaining ingredients (hemp hearts and chopped veggies) to mixture in large bowl. Stir with a spoon until thoroughly combined.
- 3. Add water and lemon juice. Stiragain.
- 4. Line dehydrator trays with parchment paper.
- 5. Form patties with your hands, similar to burger patties—approximately ½ to ¾ of an inch thick. Place on trays. Patties should fill approx. onetray. Patties should not touch one another.
- 6. 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.
The Rawtarian's Thoughts
By The Rawtarian 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.
If you don't have a dehydrator, you can cook these in an oven at above-raw temperatures. Line a cookie sheet with parchment paper. Cook at 350 for 15 minutes. Flip and cook for another 20 minutes. Let cool.
Recipe Photos
Nutrition Facts
- This recipe is very low in Calories, and Carbohydrates.
- This recipe is low in Sodium.
- This recipe is a good source of Protein.
- This recipe is a noteworthy source of Dietary Fiber, and Iron.
Amounts per 45 g (2 oz) suggested serving
| Name | Amount | % Daily |
|---|---|---|
| Calories | 186 | 8 % |
| Protein | 7 g | 13 % |
| Fat | 16 g | 20 % |
| Carbohydrates | 6 g | 2 % |
| Dietary Fiber | 4 g | 11 % |
| Sugars | 0.69 g | |
| Iron | 2 mg | 15 % |
| Sodium | 301 mg | 13 % |
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Comments and Reviews
All
The Rawtarian
Sep 13, 2012
So glad that you liked these burgers Ximena :)
Margaret
Jun 23, 2012
Affordable dehydrator: Nesco has great ones for around $60. I have the round version but you can get a square one too. Small and simple to use and really geTs the job done. Available on amazon.com.
Cara
Jun 17, 2012
So these were the first thing I set out to make yesterday. I ended up making a few adjustments to your recipe as I seem to be incapable of following a recipe exactly!
Pecans are super expensive so I just used walnuts but also added some walnut flour that I had left over from making some nut milk the other day.
I added extra garlic, a mixture of small red onions/shallots and white onion, red pepper, no parsley but coriander instead and a Thai celery that tastes slightly different and the stalk is much thinner. There was probably about a cup's worth of all these veggies.
I added only 1/4 teaspoon of salt as a whole one seemed like a lot to me and as I didn't have dried dill at home I did 1/2 teaspoon on onion powder, 1/2 tsp cumin and 1/2 tsp chilli flakes. I did add the nutritional yeast.
I thought they turned out really nice. When they first came out of the dehydrator they were more crispy than today after having been in the fridge. I actually preferred them today. They dehydrated surprising quickly but next time I would make them more towards 3/4 inch thick.
I made a tomato sauce to go with them night which worked really well and served them with a nice green salad. Oh what a great weekend I've had! I can't wait for your next new recipe!
I'm sure you can tell I'm enjoying your website! Thank you again!
Sara
Jun 07, 2012
Im also unsure what this dehydrate means? Do we need some kind of equipment?
The Rawtarian
Jun 08, 2012
Yes! You need a dehydrator! http://www.therawtarian.com/recommended-raw-food-appliances-and-specialty-items
Katie
Jun 03, 2012
I'm not sure what you mean by dehydrate on high then lower the heat and dehydrate longer. What temp do you mean by high?
Eyelene
May 30, 2012
Why haven't you posted the ingredients for this receipe?
I noticed you said you would do so back in February.
The Rawtarian
Jun 01, 2012
Hi Eyelene, sorry about that. It is a lot of work keeping up with this site.
The Rawtarian
Jun 01, 2012
PS: I just posted the recipe above
texas red
Apr 23, 2012
I've started my raw lifestyle a few days ago and thus far I have used two of your recipes, the alfredo sauce for my my kelp noodles and the brownie recipe, and both were fantastic.
thanks
The Rawtarian
Apr 23, 2012
Glad to have you here Texas Red :)
DesertSky
Apr 19, 2012
I would love to know the ingredients too! I have a potluck this weekend, though I am sure to have many more as the summer unfolds... For now I am gonna use your raw ketchup with jicama fries.
valerie
Feb 29, 2012
What are the ingredients??
The Rawtarian
Mar 01, 2012
Ugh, I know, I need to post this!! I am working on it.. I have a good veg burger recipe with hemp seeds I should post.. Soon, soon!
Rhonda
Mar 18, 2012
Please post!
Maurizio
Jan 09, 2012
Thank you so much for posting these wonderful recipes! I was wondering if you can post the ingredients of your veggie burger as a response to this comment? I am going to purchase my first dehydrator this month and am eager to make them. Thanks again!
Cid
Dec 25, 2011
Here's a raw veggie burger recipe. You could substitute flax seeds for the sesame seeds if you want.
Veggie Burgers
1 large red onion
1 large bell pepper
3 carrots
1 small head cauliflower
1 lg. stalk broccoli
1 C almonds, soaked 12-24 hours
1 C sunflower seeds, soaked 5-6 hours
1/4 C sesame seeds, soaked 5-6 hours
5 cloves garlic
2 T Braggs or to taste
1 t cumin
2 T dried Cilantro or 1-2 C fresh
(can add mushrooms too if you like)
Blend all of the above ingredients and seasonings in a champion juicer with solid plate, or a food processor. This blended food is your patty mixture. Form and put 1/2" thick patties on a teflex sheet and place trays in dehydrator. Dehydrate at 105 degrees for 8-12 hours or until desired texture is obtained. Flip your burgers after 4 hours and remove teflex sheets, continue to dehydrate for 4-5 hours or until desired moisture is obtained.
Charlien Johnson
Jan 23, 2012
When I remove my teflex sheets for the veggie burgers, do I put them directly on the plastic tray? My plastic trays have big diagonal holes that are too big for the burgers.....
Thankyou!
The Rawtarian
Jan 24, 2012
Yes - put them directly on the train but DON'T DO IT UNTIL THEY ARE QUITE DRY ALREADY (otherwise you will get your trays dirty)
The Rawtarian
Dec 26, 2011
Sounds deelish Cid
Denise
Nov 09, 2011
I just came across this recipe as I have been trying to make veggie burgers with flax seed and I am trying to cut down on grains and beans at the moment. I have tried them with ground flax seeds and whole flax seeds and both times they have come out tasty but quite gelatinous!!! I don´t have a dehydrator, would this take the gelatinous consistency out? Thank u
The Rawtarian
Nov 11, 2011
Heehee, yes, get a dehydrator if you can afford it. You'll find a world of difference : ) Dehydrating opens up a whole new world of options for raw food.
The Rawtarian
Sep 13, 2012
In other words, you MUST HAVE A DEHYDRATOR TO MAKE THIS RECIPE!
:)
Casey
Jun 16, 2011
I make my raw burgers with the aforementioned veggies but I add mushrooms too. I think they give them more of a meaty consistency. I dry them most of the way and store them in the fridge in a ziplock with some paper towels to absorb excess moisture. They last a while for me.
These also make great burrito filling too. :)
jess
Mar 10, 2011
Once these are dehydrated, how long do they last. How would you store them. Thanks
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