Raw Sun Garden Burger Recipe

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My best friend has been a maniac in her kitchen, dehydrating up a storm and trying out new recipes. It is really great to have a friend who is raw as well. We live very close to each other and talk all the time. Our topic of choice lately has been FOOD ! Sharing recipes and bouncing ideas off each other is great. I am big into recipes but new to the Raw/Vegan world so my method of cooking is changing but the passion to find good recipes is still strong. As I get more comfortable in the kitchen with my new equipment and new pantry items, I will be posting new recipes for all of you, soon I hope. I’m still tweaking my Curry Quinoa Stew to get the instructions just right (I typically don’t measure or write down for my experimental cooking, but learning to now!)

To hold you over until then, here is an excellent recipe from my bestie Jen’s Kitchen. She had me over for dinner last night to try these and WOW, I’m buying a dehydrator just so I can make my own batch.

Sun Garden Burgers
Adapted from: Nomi Shannon
6 tbsp flax seeds, ground in electric coffee grinder
3/4 cup water
2 cups of carrot pulp (from 4-6 large carrots, juiced)
2 cups of sunflower seeds, ground in electric coffee grinder
1/2 cup finely minced celery
1/3 cup finely minced onion
4 tbsp finelt minced parsely 
4 tbsp finely minced red pepper
1 tbsp tamari or nama shoya
Make the carrot pulp by juicing carrots in a heavy duty juicer. I used the pulp from my morning carrot juice. 
In a blender or food processor, blend the ground flax seeds and water; blend thoroughly. Immediately pour the mixture into a bowl and set aside. (Rinse the blender immediately before the mixture left harden and becomes difficult to wash out.)
In a medium size bowl, thoroughly mix the carrot pulp, ground sunflower seeds, celery, onion, parsley, red pepper and Nama Shoyu. Add the flax seed mixture and mix thoroughly. Add more water if necessary so that the mixture can be formed into patties, make sure not to add too much.
Form into six 1/2 inch (1 cm) thick patties. Place into the dehydrator and dehydrate for 4-8 hours or leave them in sun until they are warm. Makes 6 patties (sometimes more depending on size)

Note: Roll the mixture into equal size balls and then flatten into burgers. You can place them right on the mesh dehydrator screen. No need for Teflex sheet. When you are ready to eat take them out of the dehydrator so they are still warm. They will be crunchy on the outside and moist on the inside.

Suggested Burger Fixings: use a raw wrap (homemade or Ezekial wraps), avocado, raw eggplant bacon, sprouts, spinach or other greens, sliced red pepper, carrots, and I use a raw tomato sauce as the “ketchup” 



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