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!!!
The burgers were served with marinated fennel and mushrooms, and a simple mixed green salad on the side. The result visually reminded me of the fried meat patties, mushies and onion my mom used to make. I know, doesn’t sound very appetizing, but I couldn’t help noticing the similarities. See for yourself!
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 (I used button mushrooms), briefly marinated in 2-3 T Nama Shoyu
* 1 yellow onion, diced (I used red onion)
* 3 cups chopped celery
* 1/2 bunch parsley, stems removed and leaves chopped
* 10 cloves garlic, minced
* 1/3 cup olive oil
* 2 T cumin seed (I used 2 tsp powder)
* 1 cup Nama Shoyu (That’s a LOT!!! I used about 1 tbs miso diluted in 1/2 cup water)
* 1/2 bunch tarragon, stems removed and leaves chopped (I used 1 tbs dried)
* 1/2 t 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.
~ 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.
I tossed some thinly sliced fennel into equal parts olive oil, organic tamari and honey. I let the mixture sit for about an hour, spread it on a teflex sheet and popped it in the D for 1 hour at 110 while the burger was warming up.
Marinated Herbed Mushrooms
I tossed sliced button mushrooms into equal parts olive oil and organic tamari, and 1 tsp of dried herbs. I then proceeded as for the fennel above.
Put a burger on a serving plate and top with mushrooms.
Add marinated fennel and a green salad on the side.