It's veggie burger time!
A couple of weeks ago, as Rick and I made our favorite recipe for raw plant-based stuffing, we wondered how this recipe would taste as a veggie burger. So, earlier this week, we gave it a try and loved them!
Here is the recipe:
3 cups chopped celery
1 ½ cups chopped carrots
2 cups chopped cauliflower
3 tbsp fresh squeezed lemon juice
1 cup walnuts (substitute 2 cups chopped zucchini for lower fat version)
1 cup chopped yellow onion (optional)
1 tbsp rosemary (optional)
½ tsp miso (optional)
This recipe makes 10 to 12 veggie patties depending on how large you make them. After cleaning the veggies, we blended all the ingredients together in our food processor. We then transferred the mixture to a mixing bowl and to make the patties, we scooped the blended mixture out of the bowl with a ⅓ cup measuring cup and placed the contents of the measuring cup on a dehydrator tray with a dehydrator sheet to keep liquid from the patties from leaking through the dehydrator tray holes.
We dehydrated the patties at 100°F degrees (38°C) for about 7 hours – this time may vary depending on ambient humidity and temperature. We then flipped the patties, removing the dehydrator sheet in the process, and dehydrated the patties for another 3 hours until the patties were ready.
To make a “burger”, we placed one of the patties on a couple of lettuce leaves, then added tomato with a few slices of avocado and a sprinkle of dulse flakes.
As mentioned earlier, this recipe can also be made into raw dehydrated “stuffing” too. Instead of forming individual patties, we spread the mixture onto a dehydrator tray (with a dehydrator sheet) and followed the rest of the dehydrating directions above.
Enjoy!