The best veggie burger by far! You’ll be surprised at how much this recipe resembles a real burger. You’re loading up on plant-based nutrients with this incredible combination of live food. Bring out the dehydrator for this one, it’s totally worth it!
Raw Burger Patties
- 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)
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
Chunky Guacamole:
- 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!
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