Quarter Pounder in the Raw Burger

Many may believe that eating a healthy raw food or vegan diet would preclude eating such things as burgers, especially grilled burgers unless you want to opt for one of the bland cardboard soy burgers. Such is not the case with a bit of ingenuity and the right recipe. And, as an added bonus one can make a tasty raw food substitute burger without having to resort to dangerous soy.

Raw Food Burgers

Ingredients:

4 c fresh or previously frozen vegetable pulp from juicing
1 c raw walnuts, soaked, rinsed & drained
½ c raw sunflower seeds, soaked, rinsed & drained
¼ c raw & shelled pumpkin seeds, soaked, rinsed & drained
½ onion, chopped
¼ - ½ c dehydrated tomatoes, soaked in ½ c water until
soft
1 T Braggs or Nama Shoyu
1 T maple syrup
1 t sea salt
1 t marjoram
½ t red or white pepper
½ t dill
½ t thyme
Pinch of cayenne or ½ jalapeno pepper, diced (optional)

(As always, use organic content as much as possible for the healthiest recipe.)

Directions:

Put all ingredients into a food processor or great blender and blend until smooth. Slowly add just a bit of (¼ c at a time) water if needed to blend easily.

Adjust spices to your liking.

If, like some, you like it hot, add cayenne or jalapeno half. Do not use both as they are each different peppers and do not blend all that well on your palate.

Continue to blend until smooth and uniform in color. The tomatoes should allow your blend to be the same color as raw meat. Form into burger shapes about the size of a fast food burger. You ought to wind up with six burgers and one junior size, more or less.

Dehydrate until rare (thin crust), medium (mostly dried but pliable) or well (dry as a bone) done.

Serve on a lettuce leaf or on a raw bread, if you have some, surrounded by a few sliced tomatoes, onions, and a scattering of micro greens.

If desired the "burgers" can be heated or even grilled slightly. Caution: cooking too fast and/or at too high heat will result in overly crunchy burgers and is not a healthy idea at any rate.

Yield: six adult servings and one kid size

Enjoy!

Contributed by Kathy at the Oleandersoup Group - see her new series of Raw Food e-books in the right hand column of this page.

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