Wednesday, September 5, 2012

Plain Mushroom Burgers (nut free)

In keeping up with the theme of nut free raw food recipes, today's is simple but really important where meal planning is concerned. If you're a mushroom fan then these burgers won't disappoint - they're packed to the max with savory, earthy notes, and are my current favorite lunchtime meal. Stack them on top of a bed of greens, pile on mashed avocado and fresh tomatoes, gobs of raw hummus, or even slice them up on top of a nut free raw vegan tart crust. Hungry yet?
I'll be playing around with the "burger" concept more in the coming days, and sticking with the theme of "nut free" the entire time. 
I hope you enjoy...
Plain Mushroom Burgers (nut free)
This recipe yields roughly 9 round burgers
Step 1. 
Mushroom Burger Ingredients
1 & 1/4 lbs Crimini Mushrooms sliced into quarters
1 c red Bell Peppers chopped
3/4 c Green Onion chopped
1/2 c fresh Dill
1 Tbsp Sweet Smoked Paprika 
2 tsp Onion Powder
1/2 tsp Garlic Granules
1/4 tsp ground Celery Seed
1 tsp Black Pepper
1/2 tsp Salt
1/4 c Grape Seed Oil
1 c ground Sunflower Seeds
Step 2.
Making your Burger Mixture
In your food processor place:
  • All of your Mushrooms
Proceed to pulse/chop your mushrooms down until they look like this:
Then add to your food processor:
  • 1 c red Bell Peppers chopped
  • 3/4 c Green Onion chopped
  • 1/2 c fresh Dill
  • 1 Tbsp Sweet Smoked Paprika 
  • 2 tsp Onion Powder
  • 1/2 tsp Garlic Granules
  • 1/4 tsp ground Celery Seed
  • 1 tsp Black Pepper
  • 1/2 tsp Salt
Proceed to puree all of your ingredients together
While you're doing this stream into the top of your food processor:
  • 1/4 c Grape Seed Oil
After you've streamed in all of your Oil add:
  • 1 c ground Sunflower Seeds
Mix all of the ground Sunflower Seeds evenly in with the rest of the ingredients
Your finished Burger Mixture will look like this:
Hmm, okay,  I'm not gonna lie -- that doesn't look super appetizing... 
But wait! We're not done yet!
Final Step:
Assembling and Drying your Burgers
  • Choose from one of the following Raw Food Warming Methods noted here.
  • Using a couple of tablespoons, scoop your  burger mixture onto a parchment lined baking sheet or dehydrator tray.
  • Shape all of your burgers (mine were roughly 3 inches in diameter and 3/4'' thick) 
  • Proceed to dry your burgers for 5 hours and flip them after the fifth hour. This may be difficult to do as the burgers will still be moist on their bottom side - it's totally okay if you have to scrape them, and I recommend doing so with a thin metal spatula. 
  • Dry your burgers for 1 more hour after you've flipped them 
  • They should be done after the 6th hour, however you can dry them longer for a firmer burger if you'd like.
  • Store your burgers in an air tight container in your fridge and they'll keep for up to a week and a half.
If you're wondering what the sauce is on my burgers, it's Better Than Kraft Ranch Dressing with Chipotle powder mixed in. So good!

 I'm thinking of doing something with Sprouted Quinoa next...
What's your favorite kind of burger recipe?

xoxo,

2 comments:

  1. I'm digging the nut-free thing you have going, these sound fantastic!

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  2. Wonderful mushroom burger to make at home. It is delicious. It has so much flavor. It is much easier and quicker to make than other recipes.

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