Nut-Vegetable Burgers

I wanted to make a raw burger with just the right balance of nuts, seeds, vegetables and spices. And mostly, I didn’t want one that was full of flax. Many raw burger recipes are heavy on nuts or flax, and I felt the flavor and texture was unbalanced. I think these tasty guys have a nice blend of a variety of ingredients.

The burgers freeze well. Before serving, defrost overnight in the refrigerator or for an hour or two at room temp. They can be rewarmed in the dehydrator for 30 minutes or so.

Combine the ingredients in a food processor fitted with the metal knife blade. 

 Process until the mixture is coarsely chopped. 

Form mixture into 8 patties and place on dehydrator trays. 

The patties should only be about 1/4-inch thick. 

Serve the burgers on a large lettuce leaf, topped with red onion, sliced ripe tomato and avocado. 

Nut-Vegetable Burgers – raw, vegan

1 cup pecans, soaked 4 hours and drained
½ cup sunflower seeds, soaked 4 hours and drained
½ red onion, chopped
1 stalk celery
1 small carrot, peeled and chopped
1 small zucchini, chopped
1/3 cup parsley leaves
2 tablespoons soy sauce
1 teaspoon salt
1 teaspoon dried thyme
½ – 1 teaspoon dried chili flakes

Place all ingredients in bowl of food processor fitted with a metal blade. Pulse until coarsely chopped. Form into eight patties, each about 3 inches in diameter and ¼ inch thick. Place on mesh dehydrator trays and dehydrate at 115°F for 5 hours, turning over halfway through.

Serve on lettuce leaves, topped with sliced tomato, red onion, and avocado.

Makes 8 burgers.

Cooked version: Line a baking sheet with parchment. Spray parchment with nonstick cooking spray or grease it with coconut oil. Bake at 350°F for 20 minutes, until lightly browned.