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
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{ 24 comments… read them below or add one }
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!
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!
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!!
Coconut Aminos is a great alternative to Nama Shoyu. It is also raw.
I’m needing inspiration and you’ve come to my rescue yet again!
I love this recipe! You’re right, everyone should own a dehydrator!
Beautiful and inventive…as always. Thanks for this great recipe!
Be Well,
–Amber
I wish I were home this evening to make these! Tomorrow- DEFINITELY! Love how easy they are!
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.
I made these burgers last night all I can say is WOW!!!!!!!!!!!!!!!!!!!!!!!!!!!
I just used almonds instead of pumpkin seeds
How Cute. I am so picky about raw mushroom dishes, but I do tend to like the ones that go in the dehydrator.
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!!
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!
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!
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!
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!
i dont have a dehydrator, nor know how to use one, can this receipe be done with out it–any advice?
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.
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!
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!
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.
I have not tested these in the oven. If you do, please report back, would love to know.
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.
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