A delicious raw veggie burger full of Mexicali flavor, that’s filling yet easy on digestion. This recipe is perfect for those who like to keep their meals lower in fat, as it doesn’t rely on nuts to create density, but rather sprouted seeds, sprouted buckwheat, fresh carrots, red bell pepper, and sun dried tomato. Leave it in the dehydrator for a bit longer if you want a crispier texture. These will also freeze well! Serve them up on top of a bed of fresh sprouts, or wrap up your burger in a large butter lettuce leaf with some raw catchup or mustard. Enjoy!
- 2 medium carrots, cut into 1 1/2" pieces
- 2 stalk celery, cut into 1 1/2" pieces
- 1 medium red pepper, seeds removed and cut into 1 1/2" pieces
- 1 cup (240 ml) sun-dried tomatoes
- 1 cup (240 ml) raw sunflower seeds, sprouted
- 1/4 cup (60 ml) raw buckwheat groats, sprouted
- 1/2 cup (120 ml) raw walnuts
- 1/4 cup (60 ml) raw unhulled sesame seeds, sprouted
- 2 Tablespoons (30 ml) fresh basil or 1 teaspoon (5 ml) dried basil
- 1/2 teaspoon (2.5 ml) Himalayan salt
- 1 clove garlic, with core removed or 1/2 teaspoon (2.5 ml) garlic granules
- 1/4-1/2 cup (60-120 ml) fresh onion or 1-2 teaspoons (5-10 ml) onion granules
- 1 Tbsp. (15 ml) unroasted chili pepper powder or chili powder
- 1/16-1/8 teaspoon (0.312-0.625 ml) cayenne or 1/4 teaspoon (1.25 ml) chipotle powder (heat processed)
- Combine all ingredients in food processor with S-blade. Process until finely chopped.
- Transfer to large mixing bowl. Add 1-2 Tablespoons (15-30 ml) of psyllium husk or ground flax seed if it seems necessary to help them stay together.
- Form into 12 patties and place on dehydrator sheets. Dehydrate at 110°F (43.3°C) for 1-2 hours. Flip burgers over and continue dehydrating until they are crisp on the outside and the consistency you desire on the inside. I prefer them moist myself.