View Full Version : Anyone have a veggie burger recipe without nuts?
03-07-2010, 07:57 PM
Hi everyone. I'm trying to tone down the nut content in my raw food diet. Does anyone have really a good veggie burger recipe they want to share that doesn't involve nuts?
03-07-2010, 09:20 PM
I posted a recipe I found and Mary Kay gave a lot of useful info about when she made it. :)
03-08-2010, 01:19 AM
Now that I made that recipe successfully, I've begun to experiment on my own. I currently (right now! in the D!) have some made from leftover pulp from juicing.
EVERYTHING BUT THE KITCHEN SINK -VEGGIE PATTIES
I made juice out of this, and saved the pulp
zucchini (1/2 of one of my "baseball bats" from the fall - was "seasoned" so skin was tough --only used a little skin)
tomatoes (6 Romas out of the freezer, run under hot water and the skin pops/slides off)
cucumber 1 large
carrots 2 or 3
1 red pepper
couple broccoli stems
1 clove garlic
then I added into a food processor:
1/2 c dried tomatoes, that I then ground up to a powder, couple glugs of olive oil, 1 tsp mustard (from a jar), and sweetener , Bragg's, salt, and very thinly sliced sweet onions, that I mixed up in the food processor, pepper.
Combined all by hand, made into patties.
Sounds like a lot of stuff, and it is. I saved up broccoli stems, kale stems, etc. Point is, you can just think of what would be good in patties and make a juice out of it. I just kind of based it on Drolemil's recipe he shared. I did cut the seeds out of the baseball -bat zuke I had and juiced separately so they wouldn't end up as gritty bites in the burgers. And I also juiced some leftover lacinato stems from making kale chips, but did not add these to the burgers.
Oh, one more thing, when juicing the celery, chop into small pieces so that when the burgers dry, the veins don't turn into long string-like hairs. I chopped them into 1/2 " long pieces.
There are no nuts, but there are seeds. This is a recipe I tweaked from Maraw's recipe here on site, Garden Burgers. I call them Garden Crisps, because I like dehydrating them until crispy. If you want them more moist, then dehydrate less time. These are my favorite (and my husband's too - when he ate raw, he had these every day). I use grams because it's a lot easier for me to weigh something than trying to measure.
240g celery, chopped
240g red bell pepper
200g raw black olives, pitted
480g sunflower seeds, ground
120g flax seeds, ground
1/4 C sesame seeds
1/4 C dehydrated onion flakes
1 rounded T dried parsley
1 rounded T dried oregano
1 T sea salt
Because this makes such a large batch, I process the ingredients individually in the food processor using the S blade. I process the zucchini in 2 batches.
Process all veggies and place them in a very large bowl.
In your high speed blender, grind sunflower seeds and flax - you can process these together. Add to bowl.
Add sesame seeds, onion flakes, parsley, oregano and sea salt. Stir well to blend. If mixture appears too dry to hold together, you can add more processed tomatoes.
Using a 1/4 cup measuring cup, I place 9 mounds on a Paraflex covered dehydrator tray. Using an egg ring, form into 9 rounds. This keeps their sizes uniform, allowing them to dehydrate evenly.
Dehydrate at 105° for 3-4 hours until you can pull the Paraflex from the crisps. Continue to dehydrate until completely dehydrated and crispy. You can put these in a ziploc and store in the refrigerator. You can also freeze.
This makes 50-55 crisps.
adapted from Maraw's Garden Burgers (http://www.rawfoodtalk.com/showthread.php?t=31650)
03-08-2010, 10:43 AM
Oh yummy to all of these recipes!! I'm so excited! :) I absolutely loved the SAD veggies burgers I used to eat. I love this because it doesn't try to imitate meat/ground beef burgers, it actually is like a real veggie burger. Get this, while waiting for some recipes and doing some research I found an old raw food recipe book with a very yummy sounding recipe that I think I will try too. I'm going to change it up a bit and experiment like you but here it is:
The Bello Burger:
1/2 large red bell pepper, chopped
2 medium portobello mushroom caps, chopped
1 small carrot, cut into 1/2 inch slices
1 cup almond, soaked <----I will omit this and ad something else instead. I'm thinking sprouted red lentils would be yummy!
2 tablespoons onion, chopped
1 small clove garlic, sliced
1 1/2 tablespoons mild flavored miso
1 teaspoon lemon juice
1/4/ teaspoon dried basil
Process in food processor until smooth. Add water if needed to mix. Drop 1/4 c full onto dehydrator sheets and form into patties about 3/4 inch thick. Dehydrate 2 hours at warmest temperature possible without cooking then about 1/1/2 hours at 110 degrees. It doesn't say this but I would flip at some point and maybe take away the teflex sheet.
It says will keep for 24 hours in the refrigerator.
Makes 3/4 patties
What do you guys think? It looks so yummy to me. And, minus the almonds, it should be pretty low fat with the red lentils instead. I might add add like 1/3 cup ground flax and a little less red lentil to help with the molding together.
03-08-2010, 12:53 PM
Both of theses recipes sound delish, thanks for some great ideas.
03-08-2010, 05:15 PM
Have never tried these, but here ya go:
serves 2 ~ $2.40 per serving
1/2 red pepper ($.45)
1/4 cup ground flax seeds ($.10)
10 oz mushrooms ($2.49)
1/3 cup walnuts ($.50) I'm sorry, I didn't see these.....good recipe nonetheless!
1/2 white onion, chopped ($.13)
1 jalapeno pepper, chopped ($.05)
1 rib celery, chopped
2 tablespoons olive oil ($.20)
1 ripe avocado ($.78)
1 teaspoon honey or agave ($.10)
1/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon paprika
1 teaspoon vinegar
This is more preparation than I usually do, but it still took less than a half hour of actual work. Mostly, it's planning ahead. To make the burgers, wash the mushrooms well. Then, to enhance the flavor slightly and remove any excess water from washing, dehydrate the mushrooms for an hour or two.
In a blender, puree the red pepper until liquefied, adding water as needed for blending. Stir together with the ground flax seeds and let the flax seeds soak in this for 15 minutes or so, until the flax seeds have become gooey. This is what will hold the burgers together.
Reserve about 1/4 of the dehydrated mushrooms and set aside. In a food processor fitted with an "S" blade, pulse the mushrooms, walnuts, jalapeno, onion, and celery until chopped finely. Stir in the red pepper and flax mixture and two tablespoons olive oil.
Form burgers and place on a teflex or plastic sheet. I spread a bit of olive oil on my sheets so the burgers will flip easily. Dehydrate for about 2 hours then flip onto a regular dehydrator screen and let finish dehydrating, which takes about another 2 hours.
The avocado mayo is simple. Just blend the avocado, honey, vinegar and spices until creamy. I used the blender and think this probably needs it to be creamy enough, although mashing with a fork would probably suffice.
Serve the burgers on a bed of lettuce leaves, with a dollop of avocado mayo, some chopped red onion, chopped jalapenos, and the slightly dehydrated mushrooms that were set aside earlier.
I was getting impatient, and hungry, and took my photos below before these were fully dehydrated. They will get a bit darker than is shown here. With the oil in the mix as well as on the sheets, they are as much like a burger as just about anything I've seen.
Those look really good shelly11 - and that avo mayo looks yummy too! *Ü*
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