Burgers are not usually the glamour-queens of the kitchen, but these raw veggie burgers rock! Not only are they incredibly delicious and filling, but they’re raw, vegan and super fast and easy to make. You just chuck everything into the food processor and blend.
Raw Veggie Burger [Vegan, Gluten-Free]
- 1 1/2 cups almonds
- 1 1/2 cups pecans
- 4 large carrots
- 1 medium brown onion
- 2 tablespoons fresh parsley
- 3/8 cup lemon juice
- 1 1/2 teaspoon salt
- 3 teaspoons dried rosemary
- 1 1/2 teaspoons dried tarragon
- 2 teaspoon yellow curry powder
- Roughly chop carrots and onions.
- Add everything to food processor and process until finely chopped and well mixed.
- Shape into burgers, by hand or using an egg ring (or similar).
- Dehydrate for 5-6 hours at 108°F, turning burgers once after about 2 hours.
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!