NOURISH | A New Take on the Classic Veggie Burger
Summertime BBQs and potlucks can be enjoyed by everyone, regardless of dietary restrictions or nutritional preferences. To prove it, we’ve selected a delicious-looking recipe from The Raw Transformation for a unique take on the classic veggie burger. This one is raw and vegan, and by using a portobello mushroom instead of the traditional bun, it’s even healthier! Impress everyone at your next foodie event with this unique and flavorful entree!
Spinach Nut Burger on a Bun
2 handfuls baby spinach
1 cup ground pumpkin seeds, walnuts, pecans, or almonds
1/2 cup ground sesame seeds (grind in coffee grinder)
1/2 cup minced celery
1 cup carrot pulp
1/4 cup carrot juice
3 Tbs flax meal
2 Tbs minced parsley
2 Tbs minced red bell pepper
1/2 cup minced onion
1 tsp sea salt
Marinate spinach overnight in a mixture of equal parts lemon juice and olive oil.
Strain and combine with the remaining ingredients. If mixture is too dry, add more carrot juice. Form into patties and place on dehydrator teflex sheet. Dehydrate 6 hours on one side then flip over and dehydrate for another 6 hours. If you want your burger well done, then leave in longer and test to your liking. Makes 8–10 patties.
Quite different from the standard hamburger buns, this one offers a whole new dimension to what a burger bun can be.
4 portobello mushrooms about
4 inches in diameter
1/4 cup olive oil
1/4 cup Bragg’s Liquid Aminos
Cut the stems from the mushrooms and gently scoop some of the center out so that the burger will fit between two mushrooms. Brush the inside and outside of the mushroom with the combined olive oil and Bragg’s. Dehydrate on mesh sheets for 6 hours then turn over and dehydrate another 6 hours. Remove from dehydrator and start to build your burger.
Add a spoonful of raw Mayonnaise to your mushroom cap, followed by a leaf of butter lettuce, then your burger patty, and a spread of raw Bar-B-Q Sauce. Garnish with a nice thick slice of tomato and a very thin slice of red onion.