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The burger recipe I’m about to share is something I adopted and adapted from Rawvolution–the first raw cookbook I purchased back in August when I ‘went raw.’ Matt’s book is heavy on Asian influence and uses a lot of Nama Shoyu (which I’ve learned I’m not the biggest fan of, so I usually just adjust the recipes. But the book does have a ton of versatile and creative stuff (pretty easy too), so I took his ‘Big Matt and Cheese” recipe and tailored it to fit my burger needs–adding more veggies and basil and taking away some soy. Forgive the not-so-cute photo. You do need a dehydrator for raw burgers, but could also bake them for a vegan version.  What I love about these is the color: The beet makes them the exact color of a traditional meat burger; so if you’re lucky, your health burger might slip right under the radar at a summer barbecue and you can have them all to yourself, or introduce raw food to friends (I choose the former).

My last burger broke right before the photoshoot; I promise it’s still delicious!

Sprouted Raw Burgers:
2 cups sprouted or soaked sunflower seeds (soak for 6 hours, rinse)
1 cup portabello mushrooms
1/2 beet
3 carrots

2 Tbs Nama Shoyu
4 Tbs lemon juice
2 tsp salt
Put all ingredients in a blender or Vita mix at medium speed. You want the burgers smooth and combined (so a food processor wont be strong enough), but not too pasty. Taste before forming patties and add any additional ingredients to your liking. For into large burger patties (they’ll shrink in the dehydrator) and dehydrate for for about 12 hours at 110 degrees. 


Enjoy!