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Beet and mushroom burgers

Prep Time:

20 mins

Total Time:

6 hours


2 - 3



About the Recipe

Tasty burgers that are great to share with friends and family or enjoyed for a convenient mid week raw vegan dinner at home.



6 large washed portobello mushrooms with stalks removed

1 fresh peeled and chopped beet

1/2 a cup of whole pumpkin seeds

1 tbs of ground pumpkin seeds

2 tbs of ground flax seed

1 tbs of ground seseme seeds

1 tbs of whole seseme seeds

1 chopped red onion

1 crushed clove of garlic

1/2 tsp of mustard powder

1/2 tsp of smoked paprika

1/4 tsp of dried oregano

1/2 tsp of dried fennel

1/4 tsp of dried cilantro

1 tbs of fresh parsley


Step 1 Make the burger patties by putting all of the ingredients into a food processor and blend until well combined but slightly textured.

Step 2 Using clean hands mould the patties into 8 burgers, place them onto dehydrator sheets, and dehydrate for 6 hours at 110f, turning after 3 hours and returning to the dehydrstor for the remaining dehydration time.

Step 3 Transfer to a serving plate, serve and enjoy.

Chef's Tips

  • For this recipe you will need a food processor.

  • For this recipe you will need a dehydrator.

  • I like to serve these burgers with a large colourful salad.

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