These delicious burger patties are full of healthy ingredients and enzymes. Don’t let the somewhat lengthy list of ingredients deter you. You do need to plan ahead a bit to allow time for soaking the nuts and seeds to increase their nutritional value.
Raw Veggie Burger Patties – Makes 3 dozen patties 1 c. brazil nuts
1 c. walnuts
1 c. sesame seed
3/4 c. sunflower seed
1/4 c. pumpkin seed
1/2 c. almonds
10 sundried tomato halves – cover with water to soak 1 hour, then chop finely
3 c. cremini mushrooms, chopped
¼ c. tamari
juice of 1 lemon
½ tsp. toasted sesame oil
½ tsp. hot chili sauce (Siracha)
1 tsp. salt
a few grinds of pepper
2 cloves of garlic, chopped finely
4 stalks celery
1 c. parsley
1 medium sweet onion
1 medium zucchini
1 tsp. each oregano, poultry seasoning, rosemary
½ tsp. each thyme and celery seed
¾ c. sprouted and ground chia seed 1. Soak the brazil nuts, walnuts, sesame seed, sunflower seed, pumpkin seed and almonds for 8-10 hours. Drain, rinse thoroughly and set aside to drain. 2. Cut the zucchini and onion into chunks that will fit down the tube of your juicer. Cut the celery into ½” pieces to minimize stringiness and roughly chop the parsley. Feed the vegetables and nuts through a homogenizing juicer with the blank plate attached, alternating chunks of vegetables with the nuts and seeds. If you don’t have a juicer, a food processor will work but the patties may be a bit more chunky. Process enough that the mixture will form into patties. 3. In a small bowl, put the tamari soy sauce, juice of 1 lemon, toasted sesame oil, hot chili sauce (Siracha), salt, pepper and garlic and whisk with a fork. Pour this sauce over the mushrooms in a pie plate and place in the dehydrator for a half hour or just let sit for 1 hour to soften, stirring occasionally. 4. Stir in finely chopped sundried tomato and chopped marinated mushrooms and the sauce. 5. Add marinated mushrooms to large bowl of homogenized nuts and vegetables, then stir in the spices plus chia seed and mix well. 6. Put level ¼ c. scoops into silicone egg form and flatten with rubber spatula. Each tray can hold 12 crowded patties or 9 spaced out. 7. Dehydrate at 105 degrees for 8-12 hours, depending on how chewy you want them to be. 8. Enjoy your burger patty with lettuce and condiments like mustard and pickle! My best tip for making these is the silicone circle thingy I got from the dollar store, actually meant to corral an egg in a pan but I discovered the perfect use for said thingy – molding raw veggie mixtures easily into patties! P.S. If you don’t care about the patties being raw, you can also bake them in a 350 degree oven for about 10 minutes, until the edges start to brown a bit, flipping them once about halfway through the cooking process.
