It’s been a while since I’ve experimented with burger recipes; ever since discovering RawGuru’s version which I really enjoy. But when I heard about Fairygirl making RAWvolution’s burgers for her Raw Combo clients, and how yummy they were, I thought it was time to try something different. Boy, am I glad I did!!!
From Matt Amsden’s RAWvolution
Posted on kandacerae.com
Makes 12 burgers
- 1.5 cups raw almonds (soaked for 3-4 hours, drained and dried);
- 1.5 cups raw walnuts (soaked for 3-4 hours, drained and dried);
- 1.5 cups raw sunflower seeds (soaked for 3-4 hours, drained and dried);
- 2.5 cups Portobello mushrooms briefly marinated in 2-3 T Nama Shoyu;
- 1 yellow onion, diced;
- 3 cups chopped celery;
- 1/2 bunch parsley, stems removed and leaves chopped;
- 10 cloves garlic, minced;
- 1/3 cup cold pressed olive oil;
- 2 tablespoons cumin seed (I used 2 teaspoon powder);
- 1 cup Nama Shoyu (That’s a LOT!!! See my notes below);
- 1/2 bunch tarragon, stems removed and leaves chopped;
- 1/2 teaspoon cayenne pepper.
- Using a green star juicer and the homogenizing attachment, homogenize the almonds, walnuts and sunflower seeds.
- Then, mix with rest of ingredients.
- Spread mixture evenly on Teflex sheet (or make burger patties – about 12).
- Dehydrate at 100°F for 12 hours.
- Flip the tray over on an empty tray and gently peel the Teflex sheet off. Return to the dehydrator for another 20 hours.
– That seems like a LOT of Nama Shoyu so I replaced it with about 1 tablespoon miso diluted in 1/2 cup water. –
-I don’t have a green star juicer, so I ground the nuts in my food processor first, then added the rest of the ingredients. –
– I started the dehydration process at 125 degrees for 3 hours, then flipped the burgers over and turned the dial down to 110. The burgers were ready after another 7 hours or so. –
– The burgers are especially delicious served topped with the following Marinated Mushrooms. –
2. Marinated Herbed Mushrooms
Toss sliced button mushrooms into equal parts cold pressed olive oil and tamari, and 1 teaspoon of dried herbs.
Let the mixture sit for about an hour to marinate.
Spread on a non-stick sheet and pop in the dehydrator for 1 hour at 110 while the burger patties are warming up.
2 tablespoons cumin seed (I used 2 teaspoon powder);