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Veggie burgers

Prep Time:

40 mins

Total Time:

17 hours





About the Recipe

These nut free raw vegan veggie burgers are a simple and great dinner any night of the week.


Burger base

200g of peeled zucchini

2 small copped red onions

1 tbs flax seed then freshly ground

1/2 tbs of chia seeds then freshly ground

125g of peeled and chopped carrot

3 dehydrated tomatoes

2 dates

1 tbs of tamari

1 tsp of smoked paprika

1/2 tsp of cayanne pepper

2 cloves of garlic

1 small fresh red chilli

1/4 tsp of dried chipole powder

1/2 tsp of cummin seeds

1/2 tsp dried basil

1/2 tsp of dried oregano

1/2 tsp of dried cilantro

Body of burgers

300g of peeled and shredded carrot

1 chopped red bell pepper

1 chopped yellow bell pepper

1/2 cup of chopped spring onion.


Step 1 Begin to make the burger patties by putting all of the ingredients into a high powered blender and blend until smooth.

Step 2 Put all of the ingredients for the body of the burgers into a mixing bowl and add the blended burger base mixture to them.

Step 3 Combine all of the ingredients together well using clean hands.

Step 4 Make 4 burger patties with 4 equal quantities of the combined burger mixture by hand.

Step 5 Place the patties onto dehydrator sheets and dehydrate for 17 hours on 110f.

Step 6 Remove veggie burgers from the dehydrator, and present as desired on to serving plates.

Step 7 Serve and enjoy.

Chef's Tips

  • For this recipe you will need a high powered blender.

  • For this recipe you will need a dehydrator.

  • I like to serve these burgers in beteween a horizontally halved iceburg lettuce as a burger bun and with some lightly dehydrated mushrooms, and accompanied by my Garlic mayo. They are also delicious though served very simply with a large hydrating salad of your choice.

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