Burgers the Raw Food Way!

by Susan on May 2, 2010

I have been wanting to make a raw food burger for quite a while now. Finding a great deal on portobello mushrooms was just the dose of inspiration that I needed to put this recipe together. Filled with veggies, seeds and nuts, and hearty savory seasoning, these mushroom burgers completely hit the spot. A little soaking, a little dehydrating and you have a tasty burger that even the fussiest eater will love. If you use the food processor, these go together very quickly!

Mushroom Walnut Veggie Burgers

  • 2 C Carrots, grated
  • 2 C Portobello Mushrooms, chopped fine
  • 1 C Onion, chopped fine
  • 3/4 C Celery, diced
  • 1 C Walnuts, soaked and ground fine while wet
  • 1/2 C Pumpkin Seeds, soaked and ground fine while wet
  • 1/4 C Water, filtered
  • 1/4 C Nama Shoyu
  • 1 t. Sage
  • 1 t. Marjoram
  • 1 t. Thyme
  • 1 C Oat Flour, raw OR 3/4 C Flax, ground

1. Combine carrots, mushrooms, celery, and onion.

2. Stir in walnuts and pumpkin seeds, combine well.

3. Combine water and nama shoyu, mix into veggie/nut mixture

4. Add herbs, stir well.

5. Stir raw oat flour OR ground flax seeds in in batches (half at a time)

6. Shape into patties no 4-5 inches across, no more than 1 inch thick. Place on screens and dehydrate at 140 for 1 hour. Reduce heat to 115 and dehydrate until mostly dry. 3-4 hours. You want these to be moist, not rock hard. Makes 8 – 9 Burgers.

Chef’s Notes: Wondering why we start the dehydration at 140? Yes it is still raw.  Click here: Dehydration

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{ 57 comments… read them below or add one }

Vic December 16, 2012 at 1:24 pm

I made these burgers 2 weeks ago, gonna make more today. They’re soooo good, I’m about 80%raw right now but with recipes like these, I’ll be 100% before long.

Erica July 27, 2013 at 10:10 am

These burgers are easy to make, taste wonderful and reheat in the dehydrator well. Thanks for the wonderful recipe. I ate them with raw onion bread, lettuce and tomato – yum!

Regina March 20, 2014 at 2:35 pm

Hi there!
Question – Since this recipe makes about 8 burgers, how shouldI store these? Fridge? Freezer? How Long? Just my son and I at home.

Elizabeth April 25, 2014 at 8:53 pm

I’m very new to learning how to prepare raw food recipes. I took a class that had a recipe for “hamburgers” and I liked them, but they require I start preparing them 4 days before I want to eat them; consequently I have yet to make them. Somehow I just found your website and I think it’s wonderful, especially since a lot of your recipes not only look good, but they don’t seem to require preparation days ahead of time. Your photos are great making the food look very inviting; they make me want to dive into the kitchen where I hate to be and prepare food.

Anyway, I want to try making your burgers and I was wondering how long should I soak the walnuts and the pumpkin seeds before grinding them? This is probably something all raw foodies know, but I’m too new to the raw food world and very ignorant in this regard–please educate me.


Susan May 17, 2014 at 12:17 pm

Soak until soft. Cheers!

Malissa July 23, 2014 at 1:55 pm

Hi there!

I am very eager to make these! I am wondering about the screens…Do you have to use them or can I use a cookie sheet? Do I put the burgers on the screens and put them in the oven or do I need a dehydrator?

Thank you so much!


Susan July 28, 2014 at 1:09 pm

Hi, Malissa, I do use screens and this recipe is formulated for a dehydrator…to keep it raw. You can try doing it in the oven but it won’t be raw anymore. I would suggest trying the lowest temp and keeping an eye on it. You might also have to flip them. Cheers!

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