Best Ever Veggie Burger

Name: Best Ever Veggie Burger
Prep time: 45 min
Cook time: 6 h
Yield: 2 burgers
Cuisine: American
Ingredients: 4 portobello mushrooms; 1/4 cup olive oil ((cold pressed)); 1/4 cup Bragg's Liquid Aminos; OR Sourdough Buns; 1 cup mushrooms; 1 cup pecans ((raw, soaked)); a handful cilantro; 1.5 cups carrots ((diced)); 1/2 cup sun dried tomatoes; 2 tsp olive oil; 1 tsp cumin ((ground)); 1 tsp coriander ((ground)); 1/2 tsp himalayan pink salt; 1/2 tsp chili peppers ((fresh ground, optional)); 1/4 tsp black pepper

Posted on July 28, 2016 by Amie Sue in Main Dish

Serves

Level

Intermediate

Ingredients

Ingreds.

Total

6hrs

Serves

Level

Intermediate

Ingredients

Ingreds.

Total

6hrs

These veggie burgers are the ultimate. You can either use some big fat portobellos for the bun, or if you feel like going the extra mile you can make some delicious sourdough buns to go with it! No matter how you slice it, these patties a real gourmet veggie burger!

Ingredients

Bun:

Burger

1 cup mushrooms
1 cup pecans (raw, soaked)
a handful cilantro
1.5 cups carrots (diced)
1/2 cup sun dried tomatoes
2 tsp olive oil
1 tsp cumin (ground)
1 tsp coriander (ground)
1/2 tsp himalayan pink salt
1/2 tsp chili peppers (fresh ground, optional)
1/4 tsp black pepper

Servings: burgers

Units:

Directions

Prep

45 min

Total

6 hours

Bun

Cut the stems from the mushrooms and gently scoop some of the center out so that the burger will fit between two mushrooms. I always scrap out the dark brown gills due to taste preference.
Brush the inside and outside of the mushroom with the combined olive oil and Bragg’s.
Dehydrate at 115 degrees (F) on the mesh sheets for 3-6 hours. The longer they dry, the darker the buns get. Test the texture that you like, they obviously won’t have the texture of bread.
Remove and build your burger.
You can make the patties and the buns at the same time! These do not keep well so plan on using the buns right away.
See here for sourdough buns

Burger

After soaking the pecans, drain and discard the soak water.
n the food processor, fitted with the “S” blade, combine the; pecans, mushrooms, cilantro, carrots, tomato, olive oil, cumin, coriander, salt and pepper. Process to a paste-like texture. If need be add 1 tablespoon of water to get the mixture to the right texture. The mixture should be wet but hold its shape when formed into a patty.
Create patties with either 1/4 or 1/2 cup of batter, shape, and place on the mesh trays that come with the dehydrator.
Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) for 8+ hours or to your liking.

Culinary Explanations

Why do I start the dehydrator at 145 degrees (F). Click (here) to learn the reason behind this.
When working with fresh ingredients it is important to taste test as you build a recipe.
Don’t own a dehydrator? Learn how to use your oven (set it low). I do however truly believe that it is a worthwhile investment.

Nutritional Information (per serving)

Calories: Fat: Carbs: Protein:

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Chef: Amie Sue

I am a certified raw food chef but my real training takes place daily in my home kitchen where I unleash my passion for preparing healthy dishes. I love to experiment and share my recipes with others, I hope you join me!