Burgers are not usually the glamour-queens of the kitchen.
Well, I’d like to see if I can change that attitude. Because these veggie burgers rock.
Not only are they incredibly delicious and filling, but they’re raw, vegan and super fast and easy to make.
You just chuck everything into the food processor and blend. Now that’s my kind of recipe!
Then you shape them into burgers and throw them in the dehydrator for a few hours.
I use an egg ring and a willing husband to shape mine, so they look very ‘burger like’ and it takes me almost no time at all.
And dehydrating them is optional as well.
You can just eat the mix straight out of the processor if you like (which is why my recipe usually makes around 18 burgers, instead of 20).
And then of course you have a multitude of choices as to what you eat with your veggie burgers.
They really do go with almost anything, but fresh tomato and avocado is a favourite of mine.
We’ve also been enjoying our veggie burgers with a selection of amazing spreads from Botanical Cuisine, including their Mushroom and Pepper Berry Sauce and their Black Olive Pate.
And these burgers are also really delicious with a simple raw tomato sauce.
So many choices.
And by the time you add your choice of gourmet topping, besides being screamingly delicious, these veggie burgers are also amazingly filling and satisfying.
I’ve never managed more than two for dinner, and I’ve learned the hard way to stop at one if I want any chance of having space left for dessert.
So what are you going to have on yours?
Raw Burger recipe
Make sure to read the tips below the recipe to get the most out of this amazing Raw Vegan Burger recipe.
- 1 1/2 cups (240g) almonds
- 1 1/2 cups (180g) pecans
- 4 large (450g) carrots
- 1 med (150g) brown onion
- 2 handfuls (30g) fresh parsley
- 3/8 cup (90g) lemon juice
- 1 1/2 tsp salt
- 3 tsp dried rosemary
- 1 1/2 tsp dried tarragon
- 2 tsp mild curry powder
- Roughly chop carrots and onions.
- Add everything to food processor and process until finely chopped and well mixed.
- Shape into burgers, by hand or using an egg ring (or similar).
- Dehydrate for 5-6 hours at 42°C (108°F), turning burgers once after about 2 hours.
During: 40 mins
After: 6 hrs (dehydrating)
Need: Food processor, dehydrator
- This recipe is adapted from Karen Knowler’s Go Raw for a Day program, which you can download for free on her website. Her e-book has a day’s worth of simple and delicious recipe, meal plans and shopping lists, to show you what a difference eating raw can make, even for just one day. It’s a great place to start.
- This recipe is easy to scale, so you can make more or less, depending on the size of your food processor. I scaled this recipe up by 50% to make as much as I could fit in my processor, so you can reduce everything by 2/3 to return to the original amounts.
- If you don’t like pecans (or you don’t have any on hand), you can use walnuts instead.
- I like to use fresh parsley in this recipe, but if you don’t have any on hand, just use around 1 tablespoon of dried instead.
- You can adjust the herbs and spices to suit your tastes – add more of less of each, or change them entirely – it’s a very flexible recipe.
- Dehydrating them is optional. You can just shape them and eat them – it doesn’t get much easier than that! You might also want to warm them briefly before eating them (in your dehydrator or a cool oven), to make them even more appealing.
- These burgers also keep really well in the fridge. We stack them in plastic containers with baking paper in between to stop them making each other soggy, and they keep for at least a week. And then you just warm them up right before you want to eat them. Too easy!
Take it further
- To make this recipe even more nutritious, you could activate the nuts first. Soak them overnight, and then dehydrate them for ~12 hours before adding them to the recipe.
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Have an awesome day!
~ Nikki, Eating Vibrantly