Raw Mushroom Nut Burger To Die For!
It’s been a while, but I pulled out some of my raw cookbooks to spice things up in the kitchen. I have been preparing quite a bit of fish lately and realized it’s time to cleanse. This burger recipe is from the cookbook “Practically Raw” by Amber Shea Crawley and you can either dehydrate it for a raw option or bake it to speed up the process or if you don’t have a dehydrator on hand 😉
- 1 cup dry walnuts
- 1/4 cup chopped red onion
- 1 clove garlic peeled
- 1 medium carrot chopped or 1/2 cup baby carrots chopped
- 1 cup marinated mushrooms (below)
- 2 ribs celery, chopped
- 1 tsp. lemon juice
- 1/2 tsp. ground sage
- 1/2 tsp sea salt
- 1/4 cup ground flaxseed (1/3 if needed)
- In a food processor add walnuts, onions, and garlic and pulse until coarsely ground. Add everything else except flaxseed and blend until mixed and coarse. Add flaxseed in and process until mixed and smooth throughout.
- Raw version- place 6 3/4-1 inch thick equal scoops of mixture on dehydrator tray and dehydrate for 1-2 hours until top is dry. Flip and dehydrate for 6-8 hours until dry on the surface but still tender to touch.
- Baked version- preheat oven to 325°F and grease a baking sheet with coconut oil. Shape same as raw version and bake for 15 minutes until the tops are dry. Flip and bake for 18-20 minutes until dry on top and lightly browned. Cool and serve!
Marinated Raw Mushrooms
- 2 cups baby bella mushrooms or 1 large portobello mushroom
- 2 Tablespoons olive oil
- 2 Tablespoons tamari
- 1 teaspoon raw sesame seeds
- whisk liquid ingredients and sesame seeds together in a bowl.
- pour mixture over mushrooms
- mix well and place in dehydrator for 15 minutes (option leave at room temp. for 1 hour to marinate)
- use 1 cup in burger ingredients, 1 cup for burger toppings
- Organic Ketchup
- Organic Dijon Mustard
- Fermented Sauerkraut mmmmm (to aid in digestion!)
- Lettuce (from our garden!)
- Cherry Tomatoes
- Raw Sesame Seeds