alissa's carrot pecan burger

[UltrasonicRaw]

hello! i made the carrot pecan burgers last night, first time. i think i went a little heavy on the curry because they are really overpowering. i am not sure of how dry they need to be (in the dehydrator) or if anyone has more specifics on how the end texture should be. i am sooooo new to this dehydrator and although i am enjoying this process, i am so hungry for these new "baked" recipes!!! i wish i had just one example to taste, so i know if i am doing this correctly. thank goodness for alissas dvd, it has helped me greatly!

does anyone have any other burger recipe to share? i would love to make a variety of burgers to have on hand and try along with the carrot pecan burger. i think my family would like this experiment too!

thanks!

leslie

[Revvell]

Yanno what's fun about being raw? There's no "correctly" about it. IF you wish to eat burger w/out EVER dehydrating them, have at it. IF you wish to make them as burgers, wait until it seems they are dry enough to turn over. Just a VERY little will stick to the teflon. What I do is, put a teflon-less screen over the burgers (after they've been drying maybe 8 hours, then flip over. IF the teflon comes off easily, remove it. If not, continue drying that way. Check again in a couple of hours.

You can make burgers with Alissa's meatloaf also. What I've done with that is make a "wrap". Take a lettuce (or some large green leaf), plot some in along with whatever other veggies you have/desire, roll-up and enjoy. The meatloaf never made it to the dehydrator.

Revvell

[Randolyn]

Okay, now I just got the book today but I did notice a meatloaf recipe that would probably make a good burger too? Just a thought? :)

Revvell and I must have been posting art the same time LOL Sounds yummy thanks Revvell :)

[VeganVixen]

yes , I LOVE juliano beet burger recipe (no nuts!!!) , here is the recipe!

mix -by spoon ,hand whatever...
1/2 c. beet pulp
1/2 c. carrot pulp
1 t dark miso

with blended

1/2 c mushrooms
1 1/2 tsp of garlic
1 tbs of olive oil
1/4 c of orange juice
and 1 1/2 tsp of celtic sea salt


form into patties and dehydrate 3-5 hrs @ 90 -100 degrees

[rawpriestess]

I think the very BEST burgers, are Alissa's meatloaf recipe, but I make them into burger shapes, and dehydrate for about 1 hour, then flip over and keep dehydrating, the challenge is to get them dehydrated at all, because they are so good, just straight.

I've been known to stand in the kitchen after making them, and eating them with a spoon, then wrap them in a pizza wrap or in a lettuce leafe then munch down, then while they are dehydrating I eat them warm too.

They are just good.

I do tweek the recipe a bit,

I add double sun dried tomaotes, celery, and spices.

Also, all of the veggies and herbs I grow, so I know they are truly organic and fresh. I also make my own sundried tomatoes from cherry tomatoes, or yellow pear, so they are super flavorful.

But this recipe is good no matter what.

So, please go for it and play with it, and enjoy it.

Raw, dehydrated, in a wrap, whatever.

[UltrasonicRaw]

i am eating my carrot burgers at the moment. i have a variety of sized patties with a variety of "doneness" and they all taste great! my flax crackers came out great too, so this has been a great success! i will try the meatloaf next, thank you for all your responses! i think i am getting the hang of this and i think experimenting is half the fun!

leslie

[carolg]

It's going to be heavenly when I can find Alissa's book in stores or in libraries for review before buying. I know there are great reviews here, but I got tons and have to be truly convinced my kitchen needs just one more. Thanks. I'll just have to be patient to get the Alissa's meatload recipe then and the carrot burgers. Patiently waiting of course. I may even have some to trade. Who knows, but surely would look as I don't use them all either.
carol

[Rawkinlocs]

I've made both the carrot-pecan and the meatloaf (into burgers ala RawPriestess) and while both are good, I think my favorite are the meatloaf ones too!

I just made some day before yesterday and topped with marinara sauce...had it on a lettuce leaf and it was SOOOO good! Even my 12-year old daughter (who was highly skeptical of them at first) tasted some and LOVED it. She was doing a little "happy dance" like kids do when they're eating ice cream or something! LOL! :D

I DID substitute the barley with (hand-cranked) rolled oats because I didn't have sprouted barley on hand and I didn't have time to (or didn't want to wait for) soaking dried tomatoes, so I just added some of the marinara sauce I already had on hand. But they were still delicious!

[PixieGreen]

I DID substitute the barley with (hand-cranked) rolled oats because I didn't have sprouted barley on hand and I didn't have time to (or didn't want to wait for) soaking dried tomatoes, so I just added some of the marinara sauce I already had on hand. But they were still delicious!

I'm so glad you mentioned that! Our natural foods store doesn't have barley and I've been impatiently waiting until I rent a car to go to The City's whole foods. Everybody's got me salivating over these burgers. :p I'll try them with rolled oats!

Christa

[Allison]

Our family loves the Carrot Pecan Burgers. We often eat it without dehydrating it. My favorite way to eat it is with Juliano's Chili Sauce and Serene Allison's Magnificent Mayonnaise on a piece of sprouted buckwheat flatbread.

Magnificent Mayo from Rejuvenate Your Life by Serene Allison

1 c. soaked almonds (I didn't soak.)
1 c. water
1 clove garlic
1/2 tsp. salt
2 lemons, squeezed
black pepper to taste
Blend in Vitamix until smooth and then turn on to highest speed and slowly dribble in 1/2 c. extra virgin olive oil until it has emulsified and become whipped.

[anthony11]

hello! i made the carrot pecan burgers last night, first time. i think i went a little heavy on the curry because they are really overpowering.
What did you use as "curry"? Since the term doesn't mean a specific spice or food, I've been unsure about how the recipes that call for it should be realized. It's sort of like specifing "1 tsp soup" or "2 pinches gravy" as an ingredient.

[Rawkinlocs]

What did you use as "curry"? Since the term doesn't mean a specific spice or food, I've been unsure about how the recipes that call for it should be realized. It's sort of like specifing "1 tsp soup" or "2 pinches gravy" as an ingredient.

There is a spice(or should I say spice blend) sold in a bottle called "curry powder". I buy it from my natural foods store. I believe it is a blend of various spices available in a bottle just as "poultry seasoning" (which we know doesn't actually HAVE poultry in it ; but is a blend of herbs and spices commonly used when baking poultry) ), "Italian seasoning" (blend of specific herbs), "pizza seasoning"(another blend of herbs commonly used when making pizza), etc.