Raw, Vegan Mexicali Burgers

    • Difficulty
    • Easy
  • 12345 (3 votes, average: 4.33 out of 5)

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)


  1. Combine all ingredients in food processor with S-blade. Process until finely chopped.
  2. 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.
  3. 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.
René OswaldAbout René Oswald

I am an RN and an Advanced Practitioner of Health. I worked as a Nurse for many years, and suddenly developed a rare, incurable debilitating illness called Mastocytosis. Since it is an incurable disease and there was no help for me in the medical world, I started my recovery by changing my diet and lifestyle. I completed course work at the Optimum Health Institute, where I witnessed how plant-based foods could make amazing improvements in my health and others. I have since devoted my time to making these ‘healing dishes’ tasty and easy to prepare and helping others to make changes in their lives. I developed the “Transitioning to Living Cuisine” Program with my husband. This program is a gradual progression to healthy eating, written in 7 levels. All of the recipes are Plant-Based, Sugar-Free, Wheat-free, Gluten-Free, and Dairy-Free. I have also written the eBooks, “Juice Feasting for Life”, “Living Cuisine for Happy Holidays” and “Wholesome Cooked Creations” and my entire TLC program is also available in eBook form. I have been teaching Living Foods Preparation Classes and Seminars since 2002 all over Florida. I also travel around the country several months every year helping others to regain their health. I believe that everyone should have the opportunity to experience maximum health in their lifetime and I love helping others achieve their health goals. I also have free recipes and video demonstrations on my website at http://rawfoodrene.com

Find René on Youtube!

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