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
Mar 10, 2011
Two options:
1. Do not dehydrate them completely. In other words, there is some moisture left. (This is the preferred option because they taste better this way.) Store these in the fridge (or freezer I guess). They won't last very long.
2. Dehydrate so that there is NO moisture left - completely dry! Store them in a jar or a ziploc. Can store for a couple of months if there is NO moisture left. (Good test - squeeze and they shouldn't move an inch.)
The Rawtarian
Mar 10, 2011
In option #2 you can keep in a pantry. No need to refrigerate.
K
Mar 01, 2011
Is there an actual recipe? I've been clicking around but I can't seem to find what ingredients I need and how much.
The Rawtarian
Sep 13, 2012
Yes, the display problem has now been fixed for this recipe :)
Heather
Oct 05, 2010
Oh...my...gawd. You are doing an invaluable service to newbie raw foodists such as myself by providing enough "past life" dish replacements to ensure that we never feel in want or deprived when we think of all the processed, restaurant-style food we used to eat and thus never fall off the raw food wagon. THANK YOU!!!
The Rawtarian
Oct 06, 2010
Lol, my pleasure Heather! It is a passion of mine to share this stuff and to let people know that healthy can still be delicious and very exciting.
Rebecca
Sep 04, 2012
Why don't your burgers use beans? I've looked through some other recipes of yours and haven't come across any beans... is this not raw? They have so much fiber... and they're filling. It seems like it would be a staple to the diet
The Rawtarian
Sep 07, 2012
Beans are generally not considered raw - some beans (garbanzo, black) can be toxic when soaked and not heated
Bennett McClellan
Feb 16, 2013
Greetings, Rawtarian,
Love your recipes. However, your point about beans is factually incorrect. You can certainly sprout most pluses - garbonzos included - without toxic effect. There is some debate about kidney beans. However, blackeye peas, garbonzos, lentils, mung, white beans can all be soaked, spouted and used in raw recipes. You can safely include beans as veggies for burgers and as the base for spreads. Chef B.
The Rawtarian
Feb 17, 2013
Hi Bennett, I have always read that there are definitely some serious concerns about eating raw beans - even when soaked or sprouted - therefore I have always avoided eating raw black beans, kidney beans etc. I would need to do more research on this to state otherwise. It is very clear that red kidney beans are definitely toxic unless cooked though.
Have you personally sprouted a large number black beans, for example, and eaten them in large quantities (as the main part of a meal?)? (I have read accounts of people getting very ill as a result - vomiting, etc.)
I appreciate you weighing in on the topic.
I do agree that sprounted lentils and mung beans are lovely!
Nicole jackson
Jun 13, 2013
I just read an article today about how pregnant women should not eat sprouts because Of their hazardous effects. Salmonella and e-Coli seem to be the two main concerns when sprouting without heating. Here is a link http://www.babymed.com/food-and-nutrition/raw-sprouts-during-pregnancy-are-they-safe
Thanks for the fantastic recipes :)
Kathy
Sep 12, 2012
Can you please give me more info - or site references - on the statement that some beans are even toxic if not heated - ie: garbanzo and black. I've made a raw hummus out of soaked garbanzo beans that is delish but will be hesitant to make until I know more about the claim of toxicity. Thanks!
Nicole
Sep 23, 2010
Raymond - click on the title of the recipe. I had this problem at first too :)
Raymond Imperato
Sep 19, 2010
I have been on your site for half an hour and still can't figure out how to open one of your recipes
Ray
David
May 18, 2012
They have not added the ingredients yet. Look at the yellow ingredient list to the right of the description.
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