This raw burger recipe comes to us from Julie Morris.
INGREDIENTS
1/2 cup ground flax seed
1/4 cup hemp seeds
2 Tbsp fresh-chopped parsley
1/2 tsp fresh chopped thyme
1 Tbsp flax oil or olive oil
1 1/2 Tbsp nama shoyu (or soy sauce)
1 tsp pressed garlic
1/2 tsp black pepper
2 Tbsp nutritional yeast
1 tsp mustard (stone-ground brown mustard preferable)
1/4 cup chopped walnut pieces
2 medium portobello mushrooms, broken into large pieces
INSTRUCTIONS
Mix: In a food processor, combine all ingredients except walnuts and mushrooms, and process until well combined. Turn off the processor and add in the walnuts and mushrooms. Pulse just 3 or 4 times until the mushrooms are diced, but do not blend. Remove mixture from the processor and transfer to a medium bowl.
Raw method (best): On a texflex sheet, squeeze the mixture into 8 balls and flatten into patties on a sheet. Dehydrate for 10 – 12 hours at 115 degrees, then flip and transfer to a mesh sheet and “cook” for 2 more hours. These keep for several days wrapped and refrigerated, and can be reheated as needed.
Note from Uncooking 101: Julie offers a cooked method on her website.
Serving suggestions: try “protein style” on a salad with a mustard vinaigrette, in a collard green with avocado and vegetables, or in a wrap or bun of choice with all the trimmings.
Makes 8 patties
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PLEASE TAKE NOTE! We were psyched when Julie Morris agreed to join forces with uncooking101.com to bring you best of the raw and living food world! We LOVE (seriously) Julie’s recipes and want to keep a good relationship with her. Out of respect for how awesome sauce Julie and her creations are, PLEASE do not repost her recipe without her direct permission. You may, however, and we even hope you will, post the link to Facebook or anywhere you like to get your friends over to the recipe. Thank you!
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