Best Ever Veggie Burger
Best Ever Veggie Burger
Prep
45min
Total
6hours
Servings
2
Ingredients
15
Level
Intermediate
Prep
45min
Total
6hours
Servings
2
Ingredients
15
Level
Intermediate
Recipe by:Amie Sue
Best Ever Veggie Burger
Prep:45minTotal:6hoursServes:2
Ingredients
Burger
Directions
Bun
  1. 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.
  2. Brush the inside and outside of the mushroom with the combined olive oil and Bragg’s.
  3. 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.
  4. Remove and build your burger.
  5. 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.
  6. See here for sourdough buns
Burger
  1. After soaking the pecans, drain and discard the soak water.
  2. 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.
  3. Create patties with either 1/4 or 1/2 cup of batter, shape, and place on the mesh trays that come with the dehydrator.
  4. Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) for 8+ hours or to your liking.
Culinary Explanations
  1. Why do I start the dehydrator at 145 degrees (F). Click (here) to learn the reason behind this.
  2. When working with fresh ingredients it is important to taste test as you build a recipe.
  3. 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.
Ingredients
Burger
Directions
Bun
  1. 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.
  2. Brush the inside and outside of the mushroom with the combined olive oil and Bragg’s.
  3. 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.
  4. Remove and build your burger.
  5. 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.
  6. See here for sourdough buns
Burger
  1. After soaking the pecans, drain and discard the soak water.
  2. 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.
  3. Create patties with either 1/4 or 1/2 cup of batter, shape, and place on the mesh trays that come with the dehydrator.
  4. Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) for 8+ hours or to your liking.
Culinary Explanations
  1. Why do I start the dehydrator at 145 degrees (F). Click (here) to learn the reason behind this.
  2. When working with fresh ingredients it is important to taste test as you build a recipe.
  3. 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.
Directions
Bun
  1. 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.
  2. Brush the inside and outside of the mushroom with the combined olive oil and Bragg’s.
  3. 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.
  4. Remove and build your burger.
  5. 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.
  6. See here for sourdough buns
Burger
  1. After soaking the pecans, drain and discard the soak water.
  2. 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.
  3. Create patties with either 1/4 or 1/2 cup of batter, shape, and place on the mesh trays that come with the dehydrator.
  4. Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) for 8+ hours or to your liking.
Culinary Explanations
  1. Why do I start the dehydrator at 145 degrees (F). Click (here) to learn the reason behind this.
  2. When working with fresh ingredients it is important to taste test as you build a recipe.
  3. 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.
Notes

ultimate veggie burger