Our latest menu in the LeStourgeon household will include a delicious vegan burger recipe also known as veggie burgers. This burger recipe is very simple and easy to make, but, as with most raw recipes it requires the family chef to plan ahead. To assemble on Sunday evening, so your family will have them available for eating throughout the week, start soaking the grain on Friday night. (for a sweeter flavor, try rye berries instead of wheat.)
In addition to soaking and sprouting the rye berries in an Easy Sprout (which takes 18-24 hours), begin soaking your walnuts and sunflower seeds at least 8 hours before you plan to use them. After the nuts and seeds have soaked for 8 hours, drain, rinse and cover with purified water and then place in refrigerator until ready for use. I soaked mine Saturday night since I wanted to be making vegan burgers Sunday evening.
As you can see from the picture, I used our 7 cup kitchen aid food processor to process all the ingredients together:
1.5 cups sprouted rye berries
½ cup sunflower seeds
2/3 cup walnuts
½ sweet onion
1 medium carrot
1.5 stalks celery
¼-1/2 tsp. herbamare
1 tsp braggs aminos
When the ingredients have been processed to the consistency you like, spoon onto teflex sheets. To make a 3 inch patty that is 3/8 inch thick (after dehydration) spoon mixture into 1/3 cup measuring cup and invert onto teflex sheet. Next take the back side of a spatula and press down to form a patty that is about ½ inch thick. This vegan burger recipe makes 6-8 patties. Place in your Excalibur dehydrator on high for the first hour, then lower heat to medium low. Flip vegan burgers about half way through the dehydrating cycle. Total dehydration time is 4-6 hours depending on how you prefer them done.
Check back again to learn how to build a better burger!