Long gone are the days when biting into a veggie burger meant having to endure something flavorless with the consistency of sponge. There are SO many delightful vegetable based burgers out there, however, THIS one by Emily Von Euw of This Rawsome Vegan Life happens to be one of our favorites. It is super easy to make and absolutely bursts with fresh and vibrant flavor! You can make a whole assortment of fun condiments to go with it as well (see recipe below for ideas). If you don’t own a dehydrator yet simply use your oven with the door slightly ajar on the lowest setting and decrease your drying time.
1 peeled yam
3-4 chopped white mushrooms
1 peeled, chopped onion
Salt, pepper and coriander, to taste (and whatever other spices you like)
2 tablespoon chia seeds
2 tablespoons hemp seeds
1/4 cup sun-dried tomatoes
1/4 cup raisins
Swiss chard leaves or chickpea bread
To make the burgers:
1) pulse all the ingredients in your food processor until it becomes an orange-y mush. Not the most pleasant-looking but it should taste yummy.
2) Form the mixture into patties (mine were about 1/4 cup) and dehydrate for 5-7 hours, or until they are dark and hold their shape.
I put mine in the oven at 200 degrees because I'm not too picky about specific temperatures.
3) Top off with your condiments and wrap up in green lettuce goodness! Chomp chomp chomp. I eat like a dinosaur. Or a cow.