Conservation Burgers
January 31, 2010

001-500x375

Hi guys!

Thanks for showing veganism some love in the comments to my last post.

It’s Sunday. And what does that mean? It means food prep for the week to come. At some point I mean to detail for you exactly how I plan for the week ahead. But for now, I’ll give you an overview. No matter how busy I am, I always use weekends to:

  • Wash, spin, prep, and bag my greens
  • Prepare 2-3 salad dressings/sauces
  • Prepare one large soup and freeze half
  • Prepare almond milk
  • Make juice — both for morning drinking, and also to incorporate into various soups (ie, carrot-avocado bisque)

The rest of my food prep, for the most part, happens during the week.

There are some weeks, though, where I know I’ll be out or coming home late every night. This is one of those weeks. Anticipating a paucity of kitchen time, I’ll take as much advantage as possible of my Sunday afternoon to prepare food that’s fridge-stable for a few days. I happened to be editing like a madwoman today, which meant many hours in my apartment — all the better for patiently overseeing some food prep! On my agenda this afternoon:

Phew! What a tasty roundup.

My highlight of the day? The burgers. There are multitudes of raw burger recipes out there. Just do a simple search, and you’ll find infinite varieties, using all sorts of nut/seed bases. I’ve got my own little group of favorites, and I like to continually invent new combinations. But I always like to include carrot and celery in the base, and I like to add some parsley to the mix, too.

This particular batch of burgers captured up the spirit of my weekend aptly, since they were devised specifically to use up the dregs of my food prep. Two things I’m always sure to have on hand at the end of the weekend are almond meal (from almond milk) and juice pulp. I’ve blogged before about things I like to make with juice pulp; suffice is to say, I never like letting it go to waste. I have been known, though, to toss out my almond meal, which isn’t cool. The whole point of eating a mostly raw, plant based diet is to use up what nature gives us, and I like to think that a spirit of conservation animates my kitchen.

With that in mind, I came up with conservation burgers. Using almond and juice pulp as my base, I came up with little patties that aren’t so very different from my carrot falafel (without the Middle Eastern spices, of course). They’re super tasty and easy to prepare. I also like that they’re nut-based, but not nut-heavy; the finely ground almond meal takes second stage to the veggie pulp and fresh parsley, so the resulting burger is light and bright.

005-500x3754

Choosing Raw Conservation Burgers (makes 6 patties)

Ingredients

1 cup almond meal (leftover from almond milk prep)
1 1/2 tightly packed vegetable juice pulp (I used carrot/romaine/celery)
1 tbsp ground flax seed
1 tbsp lemon juice
1 tsp Spike salt free seasoning (or substitute herbs you like)
1/4 – 1/2 tsp sea salt (use personal taste)

Procedure

Blend all ingredients but parsley in a food processor till well mixed. Add water as needed; mix should be moist, but firm. Add parsley at the end and pulse to incorporate.

Dehydrate patties at 115 degrees for 2-3 hours on each side, and enjoy!

Along with these, I took my very first stab at raw ketchup. Boy oh boy — this is a new winner!

004-500x3752

Raw Ketchup (yields one cup)

1 cup cherry tomatoes
1/2 cup sundried tomatoes
1/4 cup apple cider vinegar
2 heaping tbsp agave nectar
2 tbsp Bragg’s liquid aminos
1 heaping tsp chili powder
1/4 tsp cinnamon
3 tbsp water

Put all ingredients in a high speed blender and blend, starting on low and switching to high, until well blended.

003-500x3753

Yummy, no?

These burgers will (I suspect) keep for at least four days in the fridge, so I can’t wait to enjoy them at my desk for work lunches this week!

Waste not, want not. Hope this shows you how easy it is to do fun things with food prep odds and ends.

OK guys — enjoying the last bit of the Grammys before another busy week begins. Have a great night!

xo

This post may contain affiliate links. If you use these links to buy something I may earn a commission. Visit my privacy policy to learn more.

Categories: Gluten Free, Raw

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

    69 Comments
  1. Do you have to use a dehydrator? or is there an alternative like your oven? if so what temp and how long should I cook them for?

  2. This recipe sounds delicious. How much parsley am I supposed to add in? I don’t see it anywhere. Just wondering how much as I don’t want too strong of a parsley taste. Thanks!

  3. I really like making burgers from home but dislike the mess they leave on your hands and fingers, so I have found my hamburger press seriously amazing.
    i purchased one and it makes one mean hamburger, and they emerge
    big, little, however you want !

  4. Ooo!! This is a great idea! Only i think i will mix in tomato pulp and minced chick peas and maybe marinated mushrooms. I might bake em too sincevi dont do raw a lot. Great post!!

  5. What kind of sundried tomatoes do you use?
    Are they in a jar, soaked in oil?
    Or are they dry, and if they are dry do you hydrate them before using?
    I’m dying to make this ketchup recipe!

  6. So, my MIL bought me a dehydrator for Christmas. But, it’s the cheapo 3 setting kind. Should I be using a high, low ,or medium setting for 115 degrees? I am so interested in trying more raw foods but I am unsure how to go about certain recipes with the cheapo dehydrator

  7. *GASP* these look amazing! Thank you for this, I already have so much almond meal and vegetable pulp sitting around that I can make these for dinner every night! :D. Just found your site today, and I’m very grateful for it. We’ve been raw for about 4 months now, and every day I learn something new and exciting. Of course…maybe I’m just so excitable from the huge BURDEN of bad health that’s been lifted from not just me, but the family I love and care for! Keep up the good work 🙂

  8. I just wanted to thank you for what you’re doing. This recipe is absolutely delicious as are all the recipes you’ve posted that we’ve managed to try so far. ( I confess to eating this one with a spoon!) My husband has been battling Ulcerative Colitis for about 12 years now and was just recently put on an injection treatment following a stay in the hospital. This was not the path we had hoped to travel and is not one we want to stay on. Following a chance meeting with someone who was diagnosed with colitis and who avoided surgery by switching to a strict raw diet and after doing some research we have decided to follow a mostly raw, all vegan diet in the hopes of actually curing this terrible disease. Your blog was one we read with particular interest and as i said, we’ve making our way through your recipes. Thank you for making this freely accessible, they have turned this lifestyle change into one we look forward to now, as we often ask ourselves, “why weren’t we eating this way the whole time?”.

    • Carly,
      I don’t know it this will go directly to you or not but I was interested in talking with you about your husbands struggle with UC. My 23 year old son was diagnosed with UC right before he turned 19. For the past 3 1/2 years he doesn’t eat any processed foods, no sugar, no flour mostly raw, he juices fresh greens daily (to get the pulp out) and takes many healthy supplements (we have done alot of research on trying to find the best ones) but he still is not doing good. We don’t want surgery, but we can’t lower or get him off any of the meds. If you receive this please contact me at my email. Thanks so much.

  9. These look SO GOOD, Gena! I haven’t tried making raw burgers yet, and these might have to be the first recipe I try… Yum!

    Your Sunday prep is impressive. It looks like you do what I always *plan on* doing, and then get lazy & don’t. You’ve inspired me to get better at prepping for the week!

  10. that looks sooo amazing!!! frozen boca burgers are yum but can get tiring! i wish i had almond meal tho! I had an amazing grain and bean based burger that kinda looked like that at a restaurant a couple weeks ago…the patty was soft and mushier but i cant for the life of me recreate it! wish i had ur talents gena!

  11. This looks amazing!!! I wonder if I would like this ketchup- I don’t like regular ketchup, but I like all these ingredients… we’ll see!

  12. This is often a great blog. I’ve been wanting for this info for around four days. I finally found this website which contains some new info that I didn’t notice anywhere. One question to any person. Does anyone have an idea where I can get before-and-after footage of individuals who have succedded in their hunt for a better shape? Many thanks all.

    • Check out Philip McCluskey’s site, lovingraw.com.
      He has before and after pics, and a truly inspiring story.

  13. Those look so yummy! I usually use my leftover almond pulp for breakfast bars, but I think I will try out your burger recipe next time. Thanks!

  14. I gotta get in the habit of making up several raw dressings to keep on hand in the fridge. I seem to get into a rut and make the same one over and over again. Variety is the spice of life, after all!

    I make a similar burger, minus the almond meal. I like celery, carrot + red bell pepper pulp and I’ll usually top mine with some raw chipotle “mayo,” avocado, tomato and sprouts. But, I’m definitely all over this ketchup recipe of yours!

  15. The carrot falafel are wonderful, so I bet this burger is too! And I use Sunday’s for food prep as well … anything complex or time-consuming, like bread baking or pizza crust-makin’, etc.

  16. Good girl for looking after yourself so well, Gena.

    I wish I could come at re-using juice pulp, but the thought of it makes me quite sick…I hate waste too, but I’m also a bit delicate…don’t know why it bothers me but it really does.

    No, I won’t get a “thing” about it though! Take good care and thank you for writing when you are so busy; I know we all appreciate it so much.

  17. I kept reading them as conversation burgers too!

    They look delicious and so does that raw ketchup. I can’t wait to get a high powered blender, my poor Oster needs a vacation after each smoothie!

    I’ve been reading that if you don’t have a dehydrator you can put the oven on 250 with the door cracked and that works just as well — do you agree?

  18. These look great and something I plan to try next weekend, thanks! I can’t wait for more info on your weekly meal planning because that’s something I’m struggling with.

  19. Love your site and love your recipes! So happy I discovered your blog yesterday as I was searching for new raw vegan recipes to include in my weekly menu at home!

    Matthew

  20. That looks wonderful! Thanks for sharing what you make for a week. I am curious about the baked yam for breakfast. I was under the impression for best digestion I needed to drink juice or a green smoothie in the morning only?!

  21. Hi Gena!!
    Remind me again… what are the options if one does not have a dehydrator (i do have a nifty toaster over that seems like it could be used in some way and with less energy)?

  22. I keep reading this as “Conversation Burgers”! Argh, nothing like the occasional dyslexia on a Monday morning. But on the other hand, they have sparked somewhat of a conversation here, so maybe I’m not too far off. 😉 This is a great use of both juice and almond pulp! Both of which I’ll have after tonight. I should give it a try, as well as your week’s prep routine. Obviously a raw dinner is no big deal at all if you’re just making a giant salad, but if it necessitates doing a dressing from scratch too, well that sometimes defeats the purpose of raw being quick and easy most times. You’re setting a good example, as always!

  23. OMG I can just imagin the taste.. they look really good. I can’t wait to give it a try. I stopped buying veggie burngers last April, I miss them which means I need to make them at home.

    Thanks for the recipe 🙂

  24. You are so creative in the kitchen! I can’t imagine the clean up is a fun task. I hope you have a dishwasher? The burgers sound great and so does the ketchup!

  25. Hi Gena,

    I’m sure this isn’t an omission, but I just wanted to make sure that there’s no dehydrating step involved in making the conservation burger? I ask because it’s hard to imagine an undehydrated patty being able to keep its shape, and the burger in your picture looks so crisp and…dry.

    I made your falafels, by the way, and they’re seriously unbelievable.

    Many thanks,
    Nancy

  26. These look amazing! I’ve made a few raw burgers and didn’t like them. Yours sound so yummy, I am going to have to try them.. ASAP! 🙂 XO!

  27. In my mind, on of the most important aspects of eating well is planning ahead, that way you don’t come home, see nothing to make, and order a pizza or chinese food! I can’t wait to see more about how your actual prep goes =)

  28. i love the concept behind this post, even if the recipe is beyond my reach without a juicer. but i hate when i see fresh ingredients being wasted – the leftovers are an opportunity to get creative!

    also, i’m applauding your response to the comment above. as always, you champion your lifestyle as such a stress-free, enjoyable existence. perfection is never fun for any of us, raw or not, as long as we try our best.

  29. Haha, I would eat these for the name alone, very clever. They look delish. could you also make them in the oven, with the door open, to dehydrate? or are they a little thick for that?

    As Katie says above, I didn’t know you could keep fridge in the juice for a few days…how long would you recommend?

  30. Isn’t Braggs processed with high heat, using hydrochloric acid?? I’m surprised to see it listed as an ingredient.

    • Hi Jen,

      Bragg’s isn’t raw, and it’s made with heat: this I know. Your note was the first I’d heard of hydrochloric acid. What I’m seeing online is both allegations to prove your point and some allegations that Bragg’s is OK. I’d have to read more to be sure.

      My reaction: well, I never use more than 1-2 tbsp at the most, and I typically use Nama Shoyu instead (I happened to have Bragg’s on hand this time). For the most part, I treat my body like a temple, but I’m also not the sort of person who panics over the makeup of condiments, or if something I eat once in a while isn’t organic, or if my thai coconuts might be bleached on the outside. I just can’t live like that. I eat almost all organic, almost all raw, and all vegan; I leave a small bit of room in my life for the occasional processed or un-ideal substance in the form of condiments, etc. So while I may opt more for Nama Shoyu now that I’ve read this, I’m not going to totally freak out and never eat Bragg’s again.

      Hope this helps —

      Gena

      • I’ve wondered that before too- there seems to be heated controversy, and the makers of Braggs seem unwilling to share their process. I have an unopened bottle I’ve been trying to decide whether to return 😉

        • I went to a raw pot luck on the weekend, it was my first time and I was a little nervous. I’m just a regular raw/vegan with a little poison thrown in occasionally. I made stuffed pesto mushrooms, they were slightly bland tasting because I left out the salt and olive oil!!. Why? because I was scared that the ’80/10/10 police’ might fine me! (hehehe) For those who don’t know 80/10/10er’s are renowned for vilifying condiments. Jen, I’m not implying that you’re one of them but hey, given we are exposed to toxins in the air/food and people we encounter everyday, I think we can all trust our blood and liver to do their job and clean up a dash of Braggs.
          Jane

  31. Ummmm what can I use instead of vegetable juice pulp??? I dont’ have a juicer or anything, so I don’t have any pulp 🙂 Can I just put a bunch of veggies in a food processor raw???

  32. Oh, wow! These burgers are perfect – I have almond pulp in the fridge ready to be used! 🙂

    I didn’t know that you could store freshly made juice in the fridge for days after making. I thought that the nutrients/enzymes would deplete?

    And, what do you use the cooked chickpeas for during the week? I am trying to think of some weekly eats, as well. I need to start making Sunday my planning days like you do!

    • Hi all,

      Juice itself won’t keep for several days: sorry if the post implied that. I typically purchase juice throughout the week, and juice at home on weekends, is all I meant: what I always DO have after a weekend, then, is some leftover juice pulp.

      You CAN freeze juice in mason jars, if you like, the moment you make it.

      I put chickpeas in soups, I make hummus with them, I toss them into salads, and I put them in wraps. Yummy!

      Gena

  33. Those burgers look wonderful. I love the idea of using juice pulp, kinda like I love saving odds and ends for homemade veggie broths. It’s so great to be able to use stuff like that to make new meals.

  34. Oh fantastic! I’ve made similar burgers in the past, and actually even had luck freezing them, so if you don’t eat them in those four days, you might try it!

    Have a lovely week!