Mmm, this was my BEST recipe by far! The burgers literally tasted real, I can’t even explain how good they were. This is another perfect raw vegan recipe for you if you are transitioning to raw and missing certain foods from the past, or if you have kids, or visitors. Honestly, i’d even go as far as saying, don’t tell them it’s not a meat burger (if they are meat eaters), and gage their reaction while they eat it. Maybe that’s a bit far fetched, but for how my taste buds are, It was amazing how much they resembled real burgers without all the nasty side effects and gross feelings I would get from eating meat. Want to know how to go vegan? Start here
You’ll need a food processor and Dehydrator for this recipe.
- 2 cups walnuts
- 1 cup ground flax
- 1/2 cup celery
- 1/2 cup rainbow carrots (or orange carrots if limited access)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1/2 – 1 tsp chipotle (depending on the potency of your chipotle)
- 1 cup freshly rinsed parsley
- 1 tbsp coconut aminos (nama shoyu substitute)
Toppings: Romaine Lettuce, Fresh House Tomatoes, Sunflower & Alf Alfa Sprouts
Instructions: Place walnuts, flax, seasonings, coconut aminos and parsley in the food processor. Blend until the mixture is finely ground up and will easily roll into a ball or patties. Set aside in a bowl and put the celery and carrots into the food processor, repeat. Then pour the vegetables over the nut mixture and stir together. (I do this because the food processor can’t hold it all at once, no other reason, so if for some reason you have a gigantic food processor, you can do this all at once.) Roll your burger fixings into little balls and place on a dehydrator sheet, flattening them out like patties. Dehydrate for 5-8 hours depending on how moist you would like them. I usually take them out at 5 hours.
- 1 cup soaked and rinsed raw cashews
- 1/2 tsp himalayan pink salt
- 1 tbsp lemon juice
- 1 tsp nutritional yeast
- dash of onion and garlic powder
- 2 large avocados or 4 small ones
- 1 – 2 tbsp garlic powder
- 1-2 tbsp onion powder
- 1 tbsp mexican seasoning (optional)
- 1 tsp chipotle seasoning (optional)
- 1 fresh cut red bell pepper
- hand full of cilantro & parsley
- 1 squeezed fresh lime
- 1/2 tbsp honey or agave (optional)
Instructions: Place all ingredients in the food processor and pulse for a few seconds. The mixture will blend into a chunky dip very quickly. Stir in honey or agave if you’re adding it to this recipe and voila! It’s done
For the assembly: Place a piece of romaine or butter lettuce vertically on the plate. Place the sprouts on the bottom, and a spoon full of guacamole, top the burger patty, then spread the chipotle mayo, and put on some organic ketchup (optional), at a slice of fresh house tomato. Pull the lettuce over the other half of the burger and serve! These burgers are also great served with raw kale chips, or jicima fries!
Caleb making his up with Organic BBQ Sauce, he’s a bbq addict!
Learn more recipes and tips like this in our 3 months course How to Go Raw, Not Crazy!We’re taking a few more student testers, if you’d like more details on how you can get a discount on registration you can email us with the subject line “how to go raw”.
Latest posts by Sheleana Jennings (see all)
- Young and Raw 30 Day Green Smoothie Challenge Recipes for November! - October 31, 2013
- Banana Oats Matcha Shake - October 22, 2013
- Artichoke and Caper Potato Salad - October 22, 2013