Many may believe that eating a healthy raw food vegetarian diet would preclude eating such things as burgers, especially grilled burgers unless you want to opt for one of those bland cardboard soy burgers. Such is not the case with a bit of ingenuity and the right recipe. And, as an added bonus, you can make a tasty raw food substitute burger without having to resort to dangerous genetically modified or unfermented soy.
Raw Food Burgers
4 c fresh or previously frozen vegetable pulp from juicing
1 c raw walnuts, soaked, rinsed & drained
1/2 c raw sunflower seeds, soaked, rinsed & drained
1/4 c raw & shelled pumpkin seeds, soaked, rinsed & drained
1/2 c onion, chopped
1/4 to 1/2 c dehydrated tomatoes, soaked in 1/2 c water until soft
1 T Braggs or Nama Shoyu
1 T maple syrup
1 t sea salt
1 t marjoram
1/2 t red or white pepper
1/2 t dill
1/2 t thyme
Pinch of cayenne or 1/2 jalapeno pepper, diced (optional)
Put all ingredients into a food processor or great blender and blend until smooth. Slowly add just a bit of (1/4 c at a time) water if needed to blend easily.
Adjust spices to your liking.
Add cayenne or jalapeno if you like it hot. Do not use both as they are each different peppers and do not blend all that well on your palate.
Continue to blend until smooth and uniform in color. The tomatoes should allow your blend to be the same color as raw meat. Form into burger shapes about the size of a fast food burger.
Dehydrate until rare (thin crust), medium (mostly dried but pliable) or well (dry as a bone) done. If desired, these “burgers” can be heated or even grilled slightly. Caution: cooking too fast and/or at too high heat will result in overly crunchy burgers, and cooking at high heat is not a healthy idea at any rate.
Serve on a lettuce leaf or on bread, surrounded by a few sliced tomatoes, onions, and a scattering of micro greens.
Yield: six adult servings and one kid size.