If you love burgers, but are transitioning to a plant based diet, you are probably on the hunt for great burger alternatives. Especially on a raw vegan diet!
This dehydrated burger may have a long list of ingredients, but don’t be intimidated! It really hits the spot when you are craving something heavier. You can make this with almost any combination of nuts and seeds, so if you don’t have the exact measure of the walnuts, almonds and sunflower seeds, don’t worry. You can easily make substitutions.
For slightly more homogenous texture, process the veggies with the nuts in small batches, just pulsing until you get a texture that you like.
You can eat these patties on a regular bun, if you eat bread, but I really think it tastes better in a lettuce wrap. I used romaine in the picture here, but I think it would be great with butter lettuce any kind of large leafed lettuce.
I dare you to eat just one!
- 1 cup cashews, soaked 2 hours
- ¼ cup lemon juice
- water as needed
- sea salt to taste
- 1½ cups walnuts, soaked 2 hours
- ¾ cup almonds, soaked 2 hours
- ¾ cups sunflower seeds, soaked 2 hours
- 1 large portobello cap, chopped
- 3 tablespoons coconut aminos
- 1½ cups diced celery
- ¾ cup flaxseeds, ground
- 3 scallions, finely sliced
- 4 cloves garlic, minced
- ¼ cup finely chopped parsley
- 3 tablespoons olive oil
- 2 tablespoons fresh thyme
- 1 tablespoon cumin, ground
- ¼ teaspoon cayenne
- ½ cup coconut aminos
- 1 teaspoon sea salt
- To make the cashew mayo, place the soaked cashews and lemon juice in a blender. Start blending and add water little by little until the cashews begin blending easily and form a smooth consistency. Go little by little so you don't end up making the mayo too thin.
- For the patties, place the soaked walnuts, almonds, sunflower seeds and portobello in a food processor and pulse until a chunky "dough" is formed. Transfer to a bowl and mix with the rest of the ingredients by hand. Divide the mixture into 8 patties and place on a parchment lined dehydrator tray. Dehydrate for 3 hours and then flip the burgers and leave in the dehydrator for another 2-3 hours.
- Dehydration can vary depending on the ambient temperature and humidity levels.
- To build the lettuce wrap burgers, place the patty between a few leaves of lettuce and top with fresh sliced tomato, red onion, pickles, mustard, ketchup (not raw) and cashew mayo.
Susan de Gallery Beal
Hi, Just curious, not sure if I should chop/dice the Portobello cap or add it to the food processor with the nuts and seeds. Thank you in advance.
Hi! I have updated the recipe to be more clear-you add the portobello to the food processor with the nuts/seeds!