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Raw Veggie Burgers
Jump straight to the Raw Burger recipe
Burgers are not usually the glamour-queens of the kitchen.
We salivate over raw chocolate fudge and dream of tucking into some coconut vanilla ice cream, but get excited about burgers?
Not likely.
Well, I’d like to see if I can change that attitude. Because these veggie burgers rock.
Not only are they incredibly delicious and filling, but they’re raw, vegan and super fast and easy to make.
You just chuck everything into the food processor and blend. Now that’s my kind of recipe!
Then you shape them into burgers and throw them in the dehydrator for a few hours.
I use an egg ring and a willing husband to shape mine, so they look very ‘burger like’ and it takes me almost no time at all.
And dehydrating them is optional as well.
You can just eat the mix straight out of the processor if you like (which is why my recipe usually makes around 18 burgers, instead of 20).
And then of course you have a multitude of choices as to what you eat with your veggie burgers.
They really do go with almost anything, but fresh tomato and avocado is a favourite of mine.
We’ve also been enjoying our veggie burgers with a selection of amazing spreads from Botanical Cuisine, including their Mushroom and Pepper Berry Sauce and their Black Olive Pate.
And these burgers are also really delicious with a simple raw tomato sauce.
So many choices.
And by the time you add your choice of gourmet topping, besides being screamingly delicious, these veggie burgers are also amazingly filling and satisfying.
I’ve never managed more than two for dinner, and I’ve learned the hard way to stop at one if I want any chance of having space left for dessert.
So what are you going to have on yours?
Raw Burger recipe
Make sure to read the tips below the recipe to get the most out of this amazing Raw Vegan Burger recipe.
Raw Veggie Burgers
These veggie burgers rock. Not only are they incredibly delicious and filling, but they're raw, vegan and super fast and easy to make.
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Makes: 18 burgers (9 serves)
Calories per serve: 325kcal
Ingredients
- 1 1/2 cups almonds (240g)
- 1 1/2 cups pecans (180g)
- 4 large carrots (450g)
- 1 med brown onion (150g)
- 2 tbsp fresh parsley (30g)
- 3/8 cup lemon juice (90g)
- 1 1/2 tsp salt
- 3 tsp dried rosemary
- 1 1/2 tsp dried tarragon
- 2 tsp yellow curry powder
Method
- Roughly chop carrots and onions.
- Add everything to food processor and process until finely chopped and well mixed.
- Shape into burgers, by hand or using an egg ring (or similar).
- Dehydrate for 5-6 hours at 42°C (108°F), turning burgers once after about 2 hours.
Preparation
- Before: -
- During: 40 mins
- After: 6 hrs (dehydrating)
- Need: Food processor, dehydrator
Nutrition Information
Serving: 2burgers; Calories: 325kcal; Carbohydrates: 16.5g; Protein: 8.4g; Fat: 27.9g; Saturated Fat: 2.3g; Polyunsaturated Fat: 7.6g; Monounsaturated Fat: 16.5g; Sodium: 425mg; Potassium: 498mg; Fiber: 7.3g; Sugar: 5.2g; Vitamin A: 8650IU; Vitamin C: 19mg; Calcium: 120mg; Iron: 2.2mg
Tips
- This recipe is adapted from Karen Knowler’s Go Raw for a Day program, which you can download for free on her website. Her e-book has a day’s worth of simple and delicious recipe, meal plans and shopping lists, to show you what a difference eating raw can make, even for just one day. It’s a great place to start.
- This recipe is easy to scale, so you can make more or less, depending on the size of your food processor. I scaled this recipe up by 50% to make as much as I could fit in my processor, so you can reduce everything by 2/3 to return to the original amounts.
- If you don’t like pecans (or you don’t have any on hand), you can use walnuts instead.
- I like to use fresh parsley in this recipe, but if you don’t have any on hand, just use around 1 tablespoon of dried instead.
- You can adjust the herbs and spices to suit your tastes – add more of less of each, or change them entirely – it’s a very flexible recipe.
- I like to use my own homemade mild yellow curry powder in this recipe, because it keeps the heat down, while adding a really nice flavour boost to the burgers.
- Dehydrating them is optional. You can just shape them and eat them – it doesn’t get much easier than that! You might also want to warm them briefly before eating them (in your dehydrator or a cool oven), to make them even more appealing.
- These burgers also keep really well in the fridge. We stack them in plastic containers with baking paper in between to stop them making each other soggy, and they keep for at least a week. And then you just warm them up right before you want to eat them. Too easy!
Take it further
- To make this recipe even more nutritious, you could activate the nuts first. Soak them overnight, and then dehydrate them for ~12 hours before adding them to the recipe.
Have an awesome day!
I studied Biochemistry and Genetics at Monash University, graduating with a Bachelor of Science, with Honours.
I've always had a passion for natural health, having grown up with asthma, eczema and numerous food allergies, and I wanted to help my kids avoid the same issues.
I love blending science and alternative approaches to find the best of both worlds, and I'm always looking for ways to create more amazing health and happiness in my life.
Learn more about me
Pauline Butler says
Is that calorie count for all the mixture or one burger?
Nikki says
Hi Pauline,
That’s for the whole batch, so if you make it into 18 burgers, they’ll be around 160 calories each.
Joanne Monaco says
awesome! I’m using my new dehydrator for the first time tonight! I’m really excited to get going with raw food. I’m transitioning from a vegetarian diet(27 yrs…3 of them vegan)back to a vegan diet. I’m going to try raw for a meal a day at first. Wish me luck. It’s delicious and I want to eat raw, but it’s difficult to retrain your habits and taste buds. I have not eaten pizza, my love, the love of my food life in 6 weeks and before that it was at least one month. As time goes on, it’s less tempting. I ate vegan pizza when I was younger, but I’m trying to avoid all the dough and the tomato sauce, tomato sauce is too acidic for me at this stage of my life
Nikki says
Hi Joanne,
I love your approach for easing back into a vegan diet. Raw for a meal a day sounds perfect.
And you’re right that it does take time to retrain your taste buds, but it does happen.
Well done for skipping your dearly-loved pizza for 6 weeks so far. I’m sure your body is thanking you already.
Have fun using your new dehydrator :) And good luck!
Tara says
I ordered my dehydrator and can’t wait to try these. How do you store these and how long are they good for? Is there something that can make it last longer?
Nikki says
Hi Tara,
I’ve never kept mine long enough to be sure, but generally about 5 days in the fridge is about as long as you could go.
If I wanted to make them last longer, then I’d freeze them once they’re dehydrated, and just rehydrate them when you’re ready to eat them to both thaw them and firm up the outsides again a little as well.
Have fun with your new dehydrator!
Cerasela says
The best recipe ! Thank you :) !!
Nikki says
Hi Cerasela,
You’re welcome!! :D
Irena says
”You can just eat the mix straight out of the processor if you like (which is why my recipe usually makes around 18 burgers, instead of 20).”
That sounds so familiar!!! Love your blog, love your funny attitude and love your recipes!!!!
Thank you <3
Nikki says
Hi Irena,
I appreciate your appreciation of my appreciation of my own cooking ;)
Things are so much better when we share the joy!
Carol says
These burgers look great. I have found that a mason jar ring is great for forming burgers.
Nikki says
Hi Carol.
Thank you and thanks for the tip on the mason jar rings. I’ll have to try that one.
Deborah Skubi says
I’m new to vegan cooking…I’m not vegan but love healthy dishes. These burgers sound wonderful, but can you put them in a frying pan and heat them up, like a regular burger? Coming home from work I want something hot to eat!(not spicey hot).
Nikki says
Hi Deborah,
I haven’t tried frying these so I can’t say how they will go. They might be a little fragile, and I don’t how it will change the flavour or the texture, but the only way to find out is to try it.
If I was going to cook these, I’d probably throw them in the oven for three reasons – it’s easier, there’s less oil involved and they won’t get as hot.
To save time after work, you could probably make a big batch beforehand and freeze them, and then just chuck them in the oven or the frypan when you’re making dinner.
Let me know how it goes :)
Lish says
I’m curious what you mean by ~40 for the temperature. Is this in Celsius? Or is that a setting on your dehydrator?
Thanks!
Nikki says
Hi Lish,
Thanks for pointing out that this was unclear. I meant approximately (~) 40 degrees Celsius. I’ve updated the recipe to make it clearer.
Rose says
Are the amounts listed for the herbs for fresh or dried?
Nikki says
Hi Rose,
The amounts are for fresh parsley and dried rosemary and tarragon. I’ve updated the recipe to make it clearer.
You could also use fresh rosemary and tarragon if you want – just use around 2 to 3 times the amount. You might have to play with it a little until you find the right balance.
Kelly says
How do you store these and how long will they last?
Nikki says
Hi Kelly,
I tend to store mine in the fridge for up to 4 days, and just rewarm them in the dehydrator for about 30 minutes or until they’re warm through.
If you need to keep them for longer, you can freeze them as well. They do freeze pretty well.
Just let them thaw overnight in the fridge before warming them up, or put them in the dehydrator for a couple of hours, or until they’re fully thawed and warmed through.
Stephanie says
Have made these once already and am making them again tonight. Thank you! These do, as they say, “rawk.” :)
Nikki says
Hi Stephanie,
I’m so glad you’re loving them. “Rawk” on! :p
LEVEILLE says
thx for recipe, advice, try food association between fruits and vegetable :)
CC says
I want to go on a cleansing , candida food plan and to avoid carrots, beets, potatoes, onions (high glycemic) – can this recipe be modified? If so, any suggestions for replacements that are not high glycemic?
Nikki says
Hi CC,
I think that part of what makes this recipe work is the starchy veggies, so any alternatives might also be high glycemic.
I haven’t tried modifying the recipe, and I’m not very experienced with low-glycemic diets, but would something like turnip or sweet potato work instead of the carrot?
And for the onions, could you get the flavour without the glycemic load by using the green parts of spring onions or chives, or perhaps a reduced amount of red onion?
If you do decide to modify the recipe for your food plan, I’d love to know how it goes.
Daniel Feldman says
These are awesome! Super-tasty, and so simple to make. Kind of had a welcomed falafel vibe. Trying the next batch with a little flax seed meal to bind. Thanks for sharing the lovely recipe!
Nikki says
Hi Daniel,
You’re very welcome. I’m so glad you loved them! I like the idea of the flax seed meal for binding.
Carolyn says
These are delicious and easy! I put them in a lettuce wrap with tomato, avocado and cucumber, yum. Thanks so much for a great recipe.
Nikki Stokes says
Hi Carolyn,
You’r every welcome and I’m glad you enjoyed them. They really are super tasty veggie burgers, aren’t they! Love the lettuce wrap too.