I have had requests for veggie burger recipes so I thought I would share a couple of fun and yummy recipes that I have made over the years.  Here are two different options: my baked Nutty Veggie Burgers and Raw Southwest Veggie Burger.  These are soy-free, wheat-free and dairy-free – much easier to digest and healthier than the typical veggie burger!

NUTTY VEGGIE BURGERS

Ingredients:

• 1 cup almonds, soaked 6-8 hours in water
• 1/4 cup sunflower seeds soaked 2-4 hours in water
• 1/4 cup pepitas, soaked 2-4 hours in water
• 3/4 cup organic rolled oats
• ½ cup cooked brown rice (less starchy if soaked in water over night before cooking)
• 1/4 cup cashews, soaked 6-8 hours in water
• ½ of a red bell pepper
• 2 green onions
• 2 medium carrots
• 2 garlic cloves
• 3 Tbsp Nama Shoyu, Tamari or Coconut Aminos
• 1/4 tsp Celtic Sea Salt

Directions:

1. Process all of the nuts, seeds and oats in a food processor until smooth.
2. Add the remaining ingredients into the processor and grind until pureed.
3. Form the mixture into patties and fry them in a pan, browning each side. OR…The patties can also be baked on a cookie sheet greased with coconut, grapeseed, or macadamia nut oil at  375 degrees for about 15-20 minutes on each side.
4. Makes 18-20, 3½ inch patties.

*Option: 
Eliminate the rolled oats and brown rice and replace with equal amounts of soaked oat groats.  Dehydrate the patties for 24 hours at 105 degrees.

SOUTHWEST RAW VEGGIE BURGERS

Ingredients:

• 3 cups sunflower seeds, soaked 4-6 hours in water
• 1 cup buckwheat, soaked in water 6-8 hours
• 1 cup carrots, chopped
• 1 cup raw corn cut off the cob
• ½ red onion, chopped
• 1 red bell pepper, chopped
• ½ cup fresh cilantro
• ½ cup fresh parsley
• 2 garlic cloves
• ½ tsp Celtic sea salt
• Cayenne to taste
• Nama Shoyu, Tamari or Coconut Aminos to taste

Directions:

1. Combine all of the ingredients in a bowl.
2. Process ½ cup of the combined ingredients, at a time, in a food processor.
3. Form the mixture into patties and place on dehydrator trays.
4. Dehydrate the patties for about 20-24 hours at 115 degrees. (This will make a harder/crunchier burger for a softer burger begin checking after about 12 hours of dehydrating and make sure to refrigerate)

*Makes about 26-28, 3½ inch patties.

Note: If you don’t have a dehydrator, the patties can be baked at 375 degrees for about 15 minutes on each side or fried in a pan.

Related posts:

1. Pesto Veggie Chips
2. Raw Cauliflower Almond Loaf topped with Cheesy Nut Sauce
3. These Garbanzo Patties Make Great Falafels
4. 4 Delicious Dehydrated Cracker Recipes
5. Raw Veggie Almond Pate, Sunflower Dip, Cashew Dill Pate & Almond Dip!