vegan entrée Aug 04, 2021

I’m a fan of a GOOD veggie burger.

Not a crappy – it-tastes-like-cardboard – veggie burger.  Not a this-whole-burger-is-made-of-soy veggie burger.  Not a this-thing-is-all-corn-and-onions veggie burger and certainly not this-pile-of-mush-is-a-sad-excuse-for-a-veggie-burger veggie burger.

I want a BURGER.  Like… sink your teeth into it, full of flavor, crispy on the outside and moist on the inside, pile it with veggies – VEGGIE BURGER.

Well folks, that’s what we have here.

I made these when I was living in San Diego for a raw food party and they were GONE. These will disappear faster than a …well, trust me, they’ll just be gone!

I was able to make about 24 palm-sized patties out of this mixture.  You can leave a few in the fridge and freeze the rest to enjoy them any time or make this for a party!


I put seed-cheese INSIDE the burger.

Inside, folks.  Inside. Not on top.  Well, I put some cashew cheese on top too because heck, it’s my burger and I can do what I want.  The seed cheese makes the burger moist as all get out (and it helps everything stick together nicely without having to use eggs). Plus it’s freaking delicious.

So this recipe has 2 parts – the main ingredients, and then the ingredients for the easy to make seed-cheese that you mix in with everything else.   Got it?

The Main Ingredients - Part 1

  • 3 cups of gluten-free old fashioned oats – I used Bob’s Red Mill brand
  • 2 cups of raw walnuts – chopped fine in the food processor (not super dusty fine though)
  • 16 ounces of baby bella mushrooms (that was 2 small containers) – diced in the food processor
  • 1.5 cups of shredded/diced carrots
  • 1.5 cups diced zucchini


The Seed Cheese Ingredients - Part 2:

  • 1.5 cups of sunflower seeds
  • 1 handful of sundried tomatoes
  • 2 gloves of garlic
  • SOAK those three ingredients in a bowl of water together for an hour or for 30 mins if you have zero patience.
  • Drain 95 percent of the water and add the ingredients to a food processor.  Pulse until all mixed together.
  • Add juice of one lemon and sea salt to the cheese mixture in the food processor

TASTE IT.  If it doesn’t taste like cheese yet, add more salt and/or lemon juice.  This is what makes seeds taste like cheese so don’t forget the sea salt and lemon.


Now take that delicious cheesy mixture and ADD IT to the big bowl that has all of your other ingredients mixed together.


Now you have to SEASON the whole mixture.  This is where you’re really a chef in the kitchen.  Taste the mixture.  It probably needs salt and pepper.

I like to add cumin to it.  You can add a Mexican spice mix if you like.  I stuck with the cumin, black pepper, sea salt, ground mustard and I added about a quarter cup of Braggs Liquid Aminos.   I just kept adding and tasting it as I added, until it was exactly the way I wanted it to be.   You could add an Italian mix if you want… it’s all up to you!  But don’t forget to season it or it’s not going to be as amazing in your mouth.

Now make the patties.  Shape the mixture into burgers using your CLEAN hands and place them on the dehydrator trays.

I ended up with about 24 from this mixture.

I dehydrated them for one hour at 125 degrees (now people will say “that’s not raw” but it’s okay to do this for the first hour because it’s bringing the temp up and the burger itself is not reaching 125 degrees, but it is cutting your dehydration time down!) 

After one hour I switched it down to 105 degrees and flipped the burgers to the other side.  I left them in for about 3-4 hours at 105 on the other side and they were done.   They were crispy on the outside and still a little moist in the middle which is what you want.  You don’t want burgers that are hard as rocks, so don’t leave them in there all night long.

You can also do these in the oven or perhaps an air fryer if you don't have a dehydrator.  I'm not sure what the temps would be - but I'd start with a lower temp 275-300F and keep an eye on it and adjust as necessary.

When they’re done, go ahead and EAT THEM! 

Wrap them in a giant lettuce leaf, top with avocado, pickles, ketchup, mustard, whatever your lil’ veggie loving heart desires!

I made my cashew ricotta cheese to top them with which is just cashews (soaked for a couple hours), sundried tomatoes, sea salt and lemon juice in the food processor (same procedure as the seed cheese above, just using cashews instead – and no garlic).

Heat them up in your dehydrator before eating if you are storing a batch in the fridge.

They turn this fabulous rich dark color once they are done!