We had these raw vegan burger patties for dinner on my birthday! They mimic the texture of hamburger pretty well, but the flavor is far better, in my opinion! And they are far healthier! See the recipe below for more details, but you will need a dehydrator or your oven set on its lowest temperature. Some ovens even have a dehydrator setting. They will dry for about four hours, flipping them half way.
This recipe makes four burger patties and was adapted from Raw Vegan Meals My Way. Leftovers may be stored in the fridge, but let them reach room temperature and then dehydrate for 30 minutes to an hour before serving again. We made some slaw as a bed for the patties and added cilantro, red onions, and heirloom tomatoes for garnish. We have other recipes for you as well, including my delicious birthday cake.
For a video demonstration, check out my birthday video, where we make these raw vegan burger patties and a raw vegan carrot cake, among other delicious meals! While you’re there, please like, subscribe, share, and leave a comment on what you thought. Enjoy!
Raw Vegan Burger PattiesCourse: DinnerCuisine: AmericanDifficulty: Easy
We had these raw vegan burger patties for dinner on my birthday! They mimic the texture of hamburger pretty well, but the flavor is far better, in my opinion! And they are far healthier!
1/3 cup raw sunflower seeds (soaked 5 hours)
1/3 cup raw pumpkin seeds (soaked 5 hours)
1/4 cup crimini mushrooms (chopped)
1 celery stalk (chopped)
1 carrot (peeled and grated)
3 cloves garlic (crushed)
2 Medjool dates (chopped and soaked)
2 tbsp cilantro (fresh chopped)
1.5 tbsp cumin powder
1/2 tbsp coconut aminos (or tamari)
1/2 tbsp paprika
1/2 tsp parsley (dry or fresh chopped)
1/2 tsp mixed herbs
1/2 tsp sea salt
1/4 tsp cayenne pepper (optional)
- Mix ingredients in a food processor until they form a pate that sticks together well, yet still chunky.
- Take a handful of the mixture and form into a patty.
- Place directly onto a dehydrator sheet.
- Repeat until you have at least four burger patties.
- Place into a dehydrator at 105-115°F for about four hours, flipping each patty after two hours.
- Serve on a bed of lettuce or slaw.
- Garnish with fresh cilantro, parsley, red onions, and/or tomatoes.
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