Raw Vegan Mushroom Burgers

I should probably think twice before I toss around words like “ultimate”—there are a lot of raw mushroom burgers out there, and this is but one of them. With that said, it’s probably my favorite raw burger so far, and I’ve got a bunch that I love: most recently, I posted a raw spinach burger that was pretty delicious. What I like about this burger is its “meatier” texture (most of my burgers are a little crumbly) and the earthy taste that comes from mushrooms and seasonings.

To be honest, I could have gotten a lot more creative with this burger. That is, I could have added more seasonings, more spice, more…stuff. But with my raw recipes, I nearly always come to a moment where I do a taste test, and in spite of knowing that I could do a lot more, I feel really good about the recipe just the way it is. Minimalism and raw eats go hand and hand.

So on that note, I’ll skip the chatter: let’s talk raw shroom burgers!!

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Raw, Vegan Mushroom Burgers (vegan, raw, GF if you use GF tamari)

Serves 4

3 large portobello mushroom caps, chopped
2 tbsp tamari (I use low-sodium) or nama shoyu
2 tsps liquid smoke
1 tbsp agave
1 1/2 tbsp apple cider vinegar
1 cup pumpkin seeds
1/2 cup chopped carrot (or carrot pulp)
1/2 cup chopped celery (or celery pulp)
1 tsp rosemary or thyme

1) Mix the tamari, liquid smoke, agave, and ACV in a bowl. Add mushrooms and try to mix them well into this marinade. Let sit for about 2 hours.

2) In a food processor fitted with the S blade, grind pumpkin seeds till smooth.

3) Remove mushrooms from the marinade (reserving it) and add to the processor. Process till the mixture has very little texture, but isn’t as smooth or uniform as a nut pate. If it’s overly pasty, add a few tablespoons of water or your leftover marinade.

3) Add the carrot, celery, and thyme, and pulse to incorporate it all, still leaving some texture.

4) Shape into four patties and dehydrate at 115 for about 2 hours, flip, and keep dehydrating for another 3-4, or until they’re the texture you like. Alternately, you can bake these at 325 degrees for about 30-35 minutes, flipping once. Serve over greens, on some raw bread, or in a wrap sandwich!

No matter how you serve, these are a delicious and satisfying part of a meal, and especially appropriate for this time of year.

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These are also a great use for carrot pulp, if you happen to be tired of making carrot cake muffins (which I’m so glad you guys liked!).

And now, it’s time for me to wrap up the express post and get back to some biology. Till tomorrow, folks!


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