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Raw Sprouted Hummus Veggie Burger With Sunflower Bread
[Vegan, Gluten-Free]

KF By: Kelly Fielding

Author Bio

Kelly is a passionate writer and raw/vegan chef who combines her love of writing with... Read More

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Raw Sprouted Hummus Veggie Burger With Sunflower Bread (Vegan, Gluten-Free)

5143

Dairy Free

This recipe has two different versions of a fantastic burger: raw and cooked. Chickpeas and sweet potatoes make it dense and flavorful and the sunflower seed bread is unlike anything you've ever tried. Top your burger with carrots, avocado, and plenty of greens.

Ingredients You Need for Raw Sprouted Hummus Veggie Burger With Sunflower Bread [Vegan, Gluten-Free]

For the Sunflower Bread:

1 cup of ground flaxseeds
1/3 cup of whole flaxseeds
1/2 teaspoon of salt
2 tablespoons of finely chopped celery
1 cup of water
1/3 cup of tamari
2/3 cup of sunflower seeds
1 1/4 cup of black sesame seeds

For the Raw Burgers:

4 cups of sprouted chickpeas
1 medium size sweet potato, cubed
1 teaspoon of cumin
1 teaspoon of curry powder
1 pinch of chili flakes
1/2-inch piece of ginger grated
1 tablespoon of chopped parsley
2 tablespoons flaxseed meal
1 tablespoon of tahini
1 tablespoon of tamari
Sesame seeds, to coat

For the Cooked Burgers:

4 cups of chickpeas, cooked and rinsed
1 medium size sweet potato, cubed and steamed until soft
1 teaspoon of cumin
1 teaspoon of curry powder
1 pinch of chili flakes
1/2-inch piece of ginger grated
1 tablespoon of chopped parsley
2 tablespoons of buckwheat flour
1/2 teaspoon of baking powder
1 tablespoon of peanut butter
1 tablespoon of tamari
Sesame seeds to coat

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How to Prepare Raw Sprouted Hummus Veggie Burger With Sunflower Bread [Vegan, Gluten-Free]

To Make the Sunflower Bread:

Place all of the ingredients in a bowl an mix very well to combine. Allow the mixture to stand for 15 minutes or so to absorb the water and then spread out on a dehydrator sheet around 2/5-inch thick, covering the whole tray.
Dry at 105°F for 4 hours and then flip over and remove the dehydrator sheet. Dry for another hour or two until the bread is dry through but still soft and malleable.
Cut each sheet into 9 even pieces and store in an airtight container in the fridge for up to 2 weeks.

To Make the Raw Burgers:

Place the chickpeas and sweet potato in your food processor and pulse until it is relatively smooth, Add the remaining ingredients and process until everything is combined.
Roll into small patties in your hand and then flatten onto a dehydrator tray lined with a dehydrator sheet.
Scatter with sesame seeds and dehydrate for 6-8 hours at 105°F. Flip them over, remove the dehydrator and dehydrate until dry- another 2-4 hours. Store in an airtight container in the fridge for up to 2 weeks.

To Make the Cooked Burgers:

Place the chickpeas and cooked sweet potato in your food processor and blitz until it is relatively smooth. Add the remaining ingredients and process until everything is combined.
Roll into small patties in your hand and then flatten onto a baking tray lined with baking paper.
Scatter with sesame seeds and cook for 20 minutes at 350°F. Flip them over gently and cook for another 10 minutes, until golden.

To assemble: Place one slice of the sunflower bread on a plate, top with the burger pat tie and then layer with fresh lettuce tomato, carrot, cucumber, avocado and hummus. Top with another slice of sunflower bread.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.