Raw Veggie Burger
[Vegan, Gluten-Free]

This recipe is easy to scale, so you can make more or less, depending on the size of your food processor. This recipe is scaled up by 50% to make as much to fit in my processor, so you can reduce everything by 2/3 to return to the original amounts. If you don’t like pecans (or you don’t have any on hand), you can use walnuts instead. Fresh parsley works well in this recipe, but if you don’t have any on hand, just use around 1 tablespoon of dried instead. You can adjust the herbs and spices to suit your tastes – add more of less of each, or change them entirely – it’s a very flexible recipe. Dehydrating these burgers is optional. You can just shape them and eat them – it doesn’t get much easier than that! You might also want to warm them briefly before eating them (in your dehydrator or a cool oven), to make them even more appealing. These burgers also keep really well in the fridge. We stack them in plastic containers with baking paper in between to stop them making each other soggy, and they keep for at least a week. And then you just warm them up right before you want to eat them. Too easy!