Raw Food Sweet Potato Mushroom Sliders

by Susan on January 10, 2012

If you don’t have a dehydrator, it might be time to get one because this raw food recipe for “sliders” is worth buying one for!

Before I started eating a diet of mostly raw, vegan food, one of my favorite treats used to be sliders. You know, the mini-burgers that you just pop in your mouth. The best were from a local gourmet restaurant and were basted with a compound butter (a butter with flavor) that was made with a red wine. They were insanely flavorful but extremely unhealthy.

Now that meat (and butter, for that matter) are off the menu, I threw together these little “sliders” made from mushrooms and sweet potato. The flavor is exciting, and the nutritional stats – off the charts.

Made from mushrooms and sweet potatoes with a binder of pumpkin seed flour, all I can say is that I was eating them way before they came out of the dehydrator. They are easy to throw together and can be dehydrated in an afternoon. Best of all, they can be frozen and thrown in the dehydrator to warm up later. 

Grind 1 cup of pumpkin seeds in the food processor to make 1 1/4 cups pumpkin seed flour. It doesn’t take long, just stop before you get pumpkin seed butter!

I used a combination of white and portabello mushrooms. To remove dirt from your mushrooms, you can give them a very quick rinse. Just be careful not to let them soak as they will absorb water. They will chop better in the food processor if you use small batches. 

The mixture will be wet but don’t worry. Just drop a mound onto the non-stick sheet (these are the new silicone sheets) and spread it into a 3-inch circle. You will dehydrate these for 1 1/2 hour on a non-stick sheet then transfer (don’t flip) them to a mesh sheet to finish the dehydration. 

Sweet Potato Mushroom “Sliders”


  • 1 large clove garlic
  • 1 medium sweet potato
  • 16 oz mushrooms, finely chopped
  • 1/2 red onion, chopped (approx 1 cup) 
  • 1 cup pumpkin seeds ground into flour
  • 1/4 cup nama shoyu
  • 1 tablespoon dried sage
  • 1 tablespoon rosemary (fresh, chopped fine)
  • Cracked Pepper

For Serving:

  • 1 Avocado
  • Sprouts
  • 1 Tomato
1. With food processor running, drop in clove of garlic and let run until the clove is finely chopped. 
2. Add peeled sweet potato that you have cut into larger chunks. Process until finely chopped. Remove mixture to bowl. 
3. Chop (individually in food processor) the mushrooms, and onions. Place in bowl with sweet potato garlic mixture.
4. Add remaining ingredients and stir until well blended. 
5. Drop in mounds on non-stick dehydrator sheet. Spread to 3″ circle. 
6. Dehydrate at 145 for 1 hour, turn down heat and continue to dehydrate for another 3-4 hours, removing to mesh screens part way through. You want to make sure these are still moist! Do not dehydrate to dry. Serve with avocado, tomato and sprouts.
*Makes 30 “sliders”

 

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{ 42 comments… read them below or add one }

Doris January 10, 2012 at 10:41 am

You’ve just made my day! My daughter had a wonderful mushroom burger at “The Fix” in Nevada City, Ca when we visited her over Christmas. I wanted to re-create it and by the ingredients in yours it looks like it could be so close to that one. Yours is even better because its raw and smaller. Thank you again for all you do!

Ronn January 10, 2012 at 10:48 am

Hi Susan,

These look and sound great! One question – the ingredients list calls for “1/4 Nama Shoyu”. Would that be 1/4 tsp? Tbs? cup?

Thank you!

Paula January 10, 2012 at 2:45 pm

Hi Susan,
These look wonderful! Is there anything I can substitute for the Namu Shoyu since I need to eat gluten free but also would like to avoid soy?

Thanks!!

Desiree January 10, 2012 at 5:34 pm

Coconut Aminos is a great alternative to Nama Shoyu. It is also raw.

Manda January 10, 2012 at 8:30 pm

I’m needing inspiration and you’ve come to my rescue yet again!

Leanne @ Healthful Pursuit January 11, 2012 at 7:50 am

I love this recipe! You’re right, everyone should own a dehydrator!

Amber January 11, 2012 at 5:26 pm

Beautiful and inventive…as always. Thanks for this great recipe!

Be Well,
–Amber

Michelle January 13, 2012 at 4:33 pm

I wish I were home this evening to make these! Tomorrow- DEFINITELY! Love how easy they are! :D

Wanda January 14, 2012 at 3:17 pm

I just made these and loved them I ate one straight from the dehydrator, and thought that the next time, I would use less nama shoyo, but after putting them on raw bread with avocado, tomato, and sprouts – they were perfect! Thank you so much for sharing.

Zeda January 15, 2012 at 4:16 pm

I made these burgers last night all I can say is WOW!!!!!!!!!!!!!!!!!!!!!!!!!!!
I just used almonds instead of pumpkin seeds

Gt SkinnyGoVegan January 15, 2012 at 4:38 pm

How Cute. I am so picky about raw mushroom dishes, but I do tend to like the ones that go in the dehydrator.

Anna January 22, 2012 at 4:33 am

Is there anything you can substitute the mushrooms for? I really don’t like mushrooms at all, but I would love to try this recipe!!

Susan January 22, 2012 at 9:21 am

Since mushrooms really are one of the main ingredients in this recipe and all of the flavors have been balanced using mushrooms, it would be hard to replace them and have any idea how it would come out. Cheers!

Jenné @ Sweet Potato Soul January 23, 2012 at 8:17 pm

These sliders look and sound delicious. I’ve never had a traditional unhealthy slider, but I’ll be making these asap (like tomorrow!) Thanks for the recipe!

Jeani January 28, 2012 at 2:58 pm

Hi, Susan, I am trying so hard to make raw foods easier for myself, so thanks for this recipe.
At what point can these sliders be frozen? I assume it would be when they are finished. Should I just let them cool, then stack them between plastic wrap?
Thanks so much!

Susan January 28, 2012 at 9:21 pm

Yes, freeze them after they cool and I would use parchment paper not plastic wrap to layer them then store them in a freezer bag. I don’t like plastic touching my food for prolonged periods of time. Cheers!

Erika January 29, 2012 at 5:24 am

i dont have a dehydrator, nor know how to use one, can this receipe be done with out it–any advice?

Susan January 29, 2012 at 9:32 am

So happy that you are interested in trying this recipe! Since this is a raw site, I only test my recipes using a dehydrator and can’t give you any advice as to how they will actually bake in an oven. If you try, please stop by and let people know how it turned out.

Anna January 29, 2012 at 10:58 pm

I love mushrooms and sweet potatoes, so this was tantalizing. I just had this and it’s as yummy as I’d thought it’d be. :) I used a slice of cucumber for base and topped with tomato & avocado since I didn’t have any sprouts ready. Delicious! I’ll definitely be keeping this recipe around. THANK YOU for your creativity!

Tranaya January 31, 2012 at 1:04 pm

These are in the dehydrator right now…wonderful recipe! I can’t easily get regular mushrooms, so I rehydrated dried shiitakes for this. I was out of pumpkin seeds and substituted the almond meal left over after making almond milk. Thanks!

merle February 2, 2012 at 5:17 am

If one doesn’t have a dehydrator, could they be made in the oven at the lowest temperature (mine’s lowest temperature is 50degrees centigrade) with the door slightly open for several hours till they are ready.

Susan February 2, 2012 at 11:28 am

I have not tested these in the oven. If you do, please report back, would love to know.

Renee February 12, 2012 at 8:31 pm

I had an Italian cookbook at one time that said to make ‘sun dried’ tomatoes, put the oven on 200f (usually the lowest setting) and crack the door for overnight(?). About.com has a recipe for making said tomatoes at 200f/100c for 6-12 hours, presumably with the door closed. Do I really want to have the oven on that long? I think if you have a really good oven thermometer and crack the door, you can keep the temperature down if you are trying to go raw. Or, there was a post in the not so distant past about a really good dehydrator for $129. I have some unforseen expenses now, but may very well splurge soon. There are also dehydrators to be found on Craigslist in the $50 range (not as great as the aforementioned). My oven is not consistent with temps, so I don’t think I’ll experiment on keeping it raw. Need dehydrator.

roni February 22, 2012 at 7:27 am

I tried these, i used my oven as i dont have a dehydrator. They turned out fab, I did have to leave them in the oven for a whole lot longer then the stated time in this recipe, but the oven did stay cool enough the whole time that i could handle the metal trays with my bare hands..so i am guessing the temp didnt go much over 40C, only down side being that the recipe called for more onion then my tummy could handle, but they tasted great!..will be trying them again, less onion this time ;)

janet @ the taste space March 16, 2012 at 7:23 am

These were great! Thanks for sharing the recipe! Yours are more pretty, though. ;)

Shelly Ready March 24, 2012 at 11:43 pm

Thanks for the great website and especially the pictures. I’m new to raw food preparation and a dehydrator is my next investment purchase. My question is this. I thought you couldn’t cook food past 105 degrees for it to be raw and keep all the enzymes. This recipe calls for 145 degrees for an hour. Is it then not considered raw?

Susan March 24, 2012 at 11:55 pm

The food temperature never gets above 115 for that period of time. It is just releasing moisture. So, yes, it is still raw. You can read more about it here: FAQ http://www.rawmazing.com/faq/

Heather April 23, 2012 at 4:58 pm

I am brand new at this raw eating. I’m wondering if you can tell me about storage on most of the recipes you share? Is raw food ok to be frozen? Do you just allow to defrost once taken out of the freezer?
I ask because I am only making meals for me and my husband and my 7 year old daughter, so feel like we will have lots of leftovers. Can breads and crackers be stored in paper or plastic bags? For how long will the food stay good?
Thank you for any answers to any questions!!!

Susan April 24, 2012 at 10:23 am

Everything is different. Just remember that you are using whole, fresh food, nuts, etc. and store how you would store the individual ingredients. I haven’t frozen many things at this point because I usually will half the recipe if I am not going to eat it all within a few days. I don’t like plastic for storage, I prefer glass. Cheers!

Jennifer December 18, 2012 at 9:55 am

My budget will allow for this dehydrator, for now. And I was able to find this one for $109. Thanks Sue!
Question: As a newbie to raw food, are there additional inserts for the dehydrator (or anything else) I should consider purchasing to assist me in making your recipes? Thanks.
Jennifer

TeaCup December 22, 2012 at 9:08 am

Made these as a Thanksgiving app and they were a _tremendous_ hit. I did make them vegan-ish and raw-ish… I bought an assortment of gourmet mushrooms at the farmers market. Wasn’t sure how they would taste raw but knew from experience that they were life-changing when sauteed in butter. So I did that, briefly. About to make them again for christmas dinner, will again do gourmet mushrooms and try for all raw this time….

Nicole May 20, 2013 at 11:29 am

Tried this recipe yesterday……absolutely delish! Thank you for sharing.

Stacey June 8, 2013 at 9:47 am

This recipe could be the mascot for Rawmazing! It is simple and delicious. If you don’t have a dehydrator, this recipe is worth getting one for. YUM! Thank you!

Marta June 16, 2013 at 12:16 pm

I am absolutely stoked to make this dish, however, I do not have a dehydrator. Would the oven be a good alternative? If so, what is the recommended temperature in order for the dish to preserve its “raw”?

Thanks! :-)

Susan June 16, 2013 at 12:23 pm

You could try making them in an oven but because this is a raw site, I do not test the recipes in the oven. You will have to experiment. As to keeping it raw…extremely difficult in an oven. Unless you have a special one that won’t let the food temp get above 115.

Cendrine July 19, 2013 at 1:18 pm

I have just put my sliders in the dehydrator, and omg, just the little taste from the bowl is absolutely heavenly! I just know I’m going to love these! And I’m pretty sure my reluctant raw converters are going to love them too! Thanks so much for making your recipes available!

Clau August 8, 2013 at 1:30 pm

This looks INCREDIBLE. Genius!

Hennahead February 3, 2014 at 9:21 pm

Hi, I have all my ingredients and wonder if I could use parchment paper for these in the dehydrator instead of the nonstick sheets or could I wrap plastic around the trays and dry the sliders on that. I purchased my dehydrator about a month ago and I love it so I’m trying out new recipes. Thanks. And, I love your recipes and pictures!!! :D

Marianne February 18, 2014 at 1:36 pm

I made these with my new food dehydrator. I am very new to raw foods and so far I love all the new flavors and way to do things. They came out FANTASTIC! I also made a Focaccia raw bread (recipe I found in a book) in the dehydrator and cut it into circles so I have little round raw sliders sandwiches that I added toppings to. I LOVE them. This will be in my regular rotation of foods I make. I love it that they also freeze well as I cook for myself and need to manage my food. I HIGHLY RECOMMEND this recipe. Well Done RAWMAZING!

Susan February 19, 2014 at 12:01 pm

Marianne, I am so glad you liked them! :-)

Anna June 7, 2014 at 7:06 pm

Hi, I am loving your book and website. I want to try this recipe and noted that my pumpkin seeds are raw hull-less do you prefer to buy yours with hull or without? Will it make flour the way it should with the hull-less (I will soak and dehydrate first)? I mainly want to know for further purchasing. The soaking of seeds and nuts and dehydrating before I even start recipe has me kind of flustered as I am a newbee to Raw Uncooking! I love your photography-so encouraging and beautiful!

Susan June 16, 2014 at 2:36 pm

Hi, Anna, I use the pumpkin seeds without the hulls. They are green. Cheers!

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