I’ve been in the mood for burgers, so I decided to make a new rendition of my favorite raw burgers made from beets. The beets give the burgers the color of beef, as well as the texture. The flavor is wonderful too! Try serving these burgers as wraps, or on your favorite raw bread. Include a side of raw chips, such as Jicama Chips (see recipe below). Enjoy!
Raw Beet Burgers.
1 cup raw walnuts (soaked)
1 cup raw cashews (soaked)
1 beet (peeled and chopped)
2 celery stalks (cleaned, chopped)
1/2 red onion (peeled, chopped)
1 tomato (chopped)
1 1/2 tsp sea salt
1 tsp cumin (ground)
onion powder (to taste)
garlic powder (to taste)
pepper (to taste)
any other desired seasoning
1 T EVOO
1/4 cup flax seed (ground)
1/4 cup sunflower seeds (ground)
drizzle raw agave nectar
Combine nuts in food processor and blend until crumbly. Add all ingredients except EVOO, flax seed, sunflower seeds, and agave nectar. Blend again until smooth. Add final ingredients and blend again until smooth and thick. Form patties (approximately 8-10 depending on size). Place on dehydrator trays and dry about 4-6 hours. Flip over, and dry another 4-6 hours. Do not over dehydrate. Burgers should be firm, yet moist.
1 medium-sized Jicama (cleaned, peeled, and sliced into thin rounds)
Spread out the slices on dehydrator trays, and dry until crispy. Dry time can take up to 24-36 hours, depending upon dehydrator and thickness of chips.