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Voted Best of Raw - Favorite Raw Vegan Gourmet Chef + Favorite Raw Vegan Blog.

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6th Annual Best of Raw Award

6th Annual Best of Raw Award

November 29, 2010

Rawfully Tempting Veggie Burger

I've tried Ani's Sun Burger and it was okay, but had too much flax for my taste. I like the consistency and flavor of this new recipe. It's just what I was looking for. I served it with a couple of slices of Sprouted Kamut Olive Bread I had in the freezer, and topped the burger with avocado, red onion, tomato, lettuce, and a couple of raw Peruvian olives. A raw catsup pairs nicely with this.

RT's Veggie Burger
1 zucchini
1 tomato
3/4 red bell pepper
1/4  cup onion
1 small clove garlic, crushed
1/4  cup sun dried tomatoes (soaked)
1/2  cup mushrooms, sliced (optional)
1 cup sunflower seeds, soaked 6 hours
1/4  cup ground pumpkin seeds, soaked (optional)
3 Tbsp ground flax seeds
2 Tbsp hemp seeds
3 Tbsp almond flour
1/4  tsp chili powder
1 tsp cumin
1/4  tsp dried dill (or other herb )
1 tsp dried parsley
dash cayenne
1/2  tsp sea salt

Process ingredients in food processor until well ground.

Form 4" patties on a non-stick dehydrator sheet and dehydrate for 1.5  hours at 125 degrees.

Dehydrate at 110 degrees for  2 more hours and flip burgers over onto  mesh dehydrator sheet.

Continue to dehydrate 6-8 hours.  Burgers should be dry on outside, but moist inside.

Serve on raw bread, buns, lettuce wraps, etc. Top with tomato, onion, avocado,and raw catsup.

Store remaining burgers in freezer in an airtight container or individually wrapped.

Option: Serve burger between two romaine leaves and add the same toppings. This is a keeper!  (The dark slice on top is the bread..the burger is down below under the red onion).


Tasha - The Clean Eating Mama said...

Sounds amazing!

Jessica @ Dairy Free Betty said...

Do you have any ideas about what you could bind burgers and crackers with that wasn't flax...

Flax and I are not friends! ;)

Rawfully Tempting B. Kessler said...

Thanks Tasha and Jessica. As for replacing flax - have you tried ground flax? I don't do well with whole flax see, but if it's ground, I seem to do okay with it.

You can try chia seeds. I've never done it, but chia seeds do get gelatinous when combined with water. Many people make chia pudding for this reason. It adds body without corrupting the flavor.

You'll have to play around with amounts. Try mixing 1 Tbsp of chia seeds with 3 Tbsp of water. Whisk and watch how it thickens. Then determine how much of that mixture you want or need in a burger. Chia seeds are GREAT for you, so it would be an excellent addition!! Let me know if you try it and how it works out.

Anonymous said...

Wow...what a chef you are...mmmm!

Rawfully Tempting B. Kessler said...

Thanks so much Pam!!! That means a lot to me.

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