Mushroom Burgers or Croquettes

The combination of raw pine nuts and marinated mushrooms gives this raw burger a savory, meaty texture and flavor profile. You’ll practice using a juicer to create a smooth nut paté base, then combine it with marinated portabellas and fresh vegetables before forming and dehydrating the patties.

Serves 1 | Active Time: 45 minutes | Total Time: 6 hours

Chef's Notes

For a delicious Bolognese sauce, use the leftover burger mix, crumble on a dehydrator sheet and dry until crisp, then hand mix into your favorite raw red sauce and serve over your favorite raw or cooked pasta.

Step 1: Preparing the Burgers

2 cups raw walnuts, soaked in 4 cups of water for 3 to 4 hours to soften, and then drained
3/4 cup raw pine nuts
3 portabella mushrooms, diced and marinated in 2 tbsp tamari and 1 tbsp olive oil for approx. 15 mins or until soft
3 tbsp red onion, minced
1/3 cup cherry tomatoes halved (optional)
1/3 cup broccoli florets, small
1/2 cup fresh basil, torn
2 tbsp lemon juice
1 tbsp chile powder
1 tsp sea salt (optional)
freshly ground black pepper, to taste

To purée the nuts, using a juicer with the solid plate, push the walnuts and pine nuts through to make a smooth thick paté. Place mixture into a bowl.

Add the remaining ingredients, including the excess marinade from the portabellas. Mix until thoroughly combined with the nut mixture.

Step 2: Forming & Drying the Patties

To dehydrate the burgers, on a dehydrator sheets, form the mixture into 1/2-dollar size patties and dehydrate at 115°F (45°C) for 4 to 6 hours.

Share