One of my favorite memories about eating a burger was the dill pickle on the side.
Enjoy that dill flavor with every bite of these yummy burgers.
I'm going to take you step by step now with some helpful tips, however if you just want the recipe, you will find it at the end of this post.
Before we get started, could you do me a favor and put 8 baby bella mushrooms in the direct sunlight with their gills up? I'll explain why later...or can you guess why?
Enjoy that dill flavor with every bite of these yummy burgers.
I'm going to take you step by step now with some helpful tips, however if you just want the recipe, you will find it at the end of this post.
Before we get started, could you do me a favor and put 8 baby bella mushrooms in the direct sunlight with their gills up? I'll explain why later...or can you guess why?
One of the tricks to the perfect texture for any raw veggie burger is to finely grind the hard veggies. You can do this in one of three ways:
- in your Vitamix or other high-power blender (on medium speed with your tamper)
- in your juicer with the flat-plate attachment
- or in a food processor with the S-blade (like I did here)
Should look like this:
Transfer the carrot/date/pepper mixture to a large bowl.
Now it's time to add the celery, red pepper and zucchini to the food processor.
Now it's time to add the celery, red pepper and zucchini to the food processor.
Since these are much softer vegetables, be careful not to run the food processor for too long. I just pulse chop it a few times until it looks like this:
Transfer this celery/red pepper/zucchini mixture to the carrot mixture in the bowl.
Now it's time to hand chop the mushrooms and add to the mixture. Remember to never wash mushrooms with water. They are too absorbent and will turn mushy. Use a lightly moistened paper towel or mushroom brush.
Now it's time to tell you why the mushrooms needed to sunbath earlier! Did you know that mushrooms are naturally high in Vitamin D? If you would like to boost their Vitamin D content, place them in the sunlight for 30 minutes or longer before preparing your recipe. Studies have found they retain their Vitamin D for over a year even after drying, which is a great way to get more Vitamin D in the winter months when we aren't exposed to as much sunshine.
The reason I like to hand chop the mushroom is that I love the texture it creates in these burgers. Here's how they will look:
Now it's time to hand chop the mushrooms and add to the mixture. Remember to never wash mushrooms with water. They are too absorbent and will turn mushy. Use a lightly moistened paper towel or mushroom brush.
Now it's time to tell you why the mushrooms needed to sunbath earlier! Did you know that mushrooms are naturally high in Vitamin D? If you would like to boost their Vitamin D content, place them in the sunlight for 30 minutes or longer before preparing your recipe. Studies have found they retain their Vitamin D for over a year even after drying, which is a great way to get more Vitamin D in the winter months when we aren't exposed to as much sunshine.
The reason I like to hand chop the mushroom is that I love the texture it creates in these burgers. Here's how they will look:
Now it's time to add the mushrooms to the mixture with the remaining ingredients. Mix it all together by hand. Do you feel the love going into your recipe when you do this step? It has been proven that we digest our food better when the person that prepared it was in a loving state of mind. That's why so many people feel better after they eat soup that was made with love! It helps me to find that "loving feeling" when I sing and dance while I make recipes.
Now form about 1/2 cup portions into burgers and dehydrate to your liking. (See recipe below)
They smell so wonderful as they are drying! Wish you were here!
I topped them with some delicious fermented veggies, onions, tomatoes and my raw, non-dairy Cheezy Tahini Sauce.
Here's the ingredients and recipe:
1 large carrot, cut into 1 1/2" pieces
1/4 cup (60 ml) sun-dried tomatoes
2 dried chipotle peppers, chopped
1/2-1 teaspoon (2.5-5 ml) red hot pepper flakes (optional)
2 dates, pits removed
2 celery stalks, cut into 1 1/2" pieces
1 red pepper, cut into 1 1/2" pieces
8 medium size baby bella mushrooms
1/2 cup (120 ml) buckwheat groats (sprouted and dehydrated) or 1/2 cup walnuts
3 Tablespoons (45 ml) ground flax seed
1 Tablespoon (15 ml) psyllium husk (or 1 Tbsp. chia seed)
2 Tablespoons (30 ml) fresh basil or 1 Tablespoon dried basil
1/4 cup (120 ml) fresh dill weed or 2 Tablespoons dried dill weed
2 teaspoons (10 ml) dulse flakes or 1/2 tsp. Celtic sea salt
2 teaspoons (10 ml) onion granules
1/2 teaspoon (2.5 ml) celery seeds
1/2 teaspoon (2.5 ml) white pepper (optional)
2 Tablespoons (30 ml) fresh lemon juice
Combine the carrots, sun-dried tomatoes, peppers and dates in food processor with S-blade and run until finely chopped. Transfer to a large bowl.
Place the celery, red pepper and zucchini the food processor with S-blade and pulse chop until finely chopped. This should only take a few pulses. Do not over-blend or it will be too soupy. Add this mixture to the carrots.
Hand chop the mushrooms and add to the mixture with all the remaining ingredients.
Form into 8 burgers (about 1/2 cup of batter per burger).
Place on dehydrator sheets, lined with Paraflex or parchment paper.
Dehydrate at 115°F (46°C) for 1-2 hours.
Flip burgers over and continue dehydrating until they are crisp on the outside and the consistency you desire on the inside.
Top with all your favorites.
I like to eat these in a collard wrap or nori wrap topped with onion, tomato and a homemade condiment.
Check out the Tomato Catch-Up or Cheezy Tahini Sauce recipes here.
For all 350 recipes from the Transitioning to Living Cuisine printed book, click here.
If you prefer eBooks, click here (this is a great option for international orders, since there is no additional shipping fee)!
1/4 cup (60 ml) sun-dried tomatoes
2 dried chipotle peppers, chopped
1/2-1 teaspoon (2.5-5 ml) red hot pepper flakes (optional)
2 dates, pits removed
2 celery stalks, cut into 1 1/2" pieces
1 red pepper, cut into 1 1/2" pieces
8 medium size baby bella mushrooms
1/2 cup (120 ml) buckwheat groats (sprouted and dehydrated) or 1/2 cup walnuts
3 Tablespoons (45 ml) ground flax seed
1 Tablespoon (15 ml) psyllium husk (or 1 Tbsp. chia seed)
2 Tablespoons (30 ml) fresh basil or 1 Tablespoon dried basil
1/4 cup (120 ml) fresh dill weed or 2 Tablespoons dried dill weed
2 teaspoons (10 ml) dulse flakes or 1/2 tsp. Celtic sea salt
2 teaspoons (10 ml) onion granules
1/2 teaspoon (2.5 ml) celery seeds
1/2 teaspoon (2.5 ml) white pepper (optional)
2 Tablespoons (30 ml) fresh lemon juice
Combine the carrots, sun-dried tomatoes, peppers and dates in food processor with S-blade and run until finely chopped. Transfer to a large bowl.
Place the celery, red pepper and zucchini the food processor with S-blade and pulse chop until finely chopped. This should only take a few pulses. Do not over-blend or it will be too soupy. Add this mixture to the carrots.
Hand chop the mushrooms and add to the mixture with all the remaining ingredients.
Form into 8 burgers (about 1/2 cup of batter per burger).
Place on dehydrator sheets, lined with Paraflex or parchment paper.
Dehydrate at 115°F (46°C) for 1-2 hours.
Flip burgers over and continue dehydrating until they are crisp on the outside and the consistency you desire on the inside.
Top with all your favorites.
I like to eat these in a collard wrap or nori wrap topped with onion, tomato and a homemade condiment.
Check out the Tomato Catch-Up or Cheezy Tahini Sauce recipes here.
For all 350 recipes from the Transitioning to Living Cuisine printed book, click here.
If you prefer eBooks, click here (this is a great option for international orders, since there is no additional shipping fee)!
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