Mushroom Burgers ~ Raw Vegan Recipe

by Lisa Viger · Published June 1, 2012 · Updated October 3, 2019

serves 2 ~ $2.40 per serving

ingredients

 

 

burgers

1/2 red pepper ($.45)

1/4 cup ground flax seeds ($.10)

10 oz mushrooms ($2.49)

1/3 cup walnuts ($.50)

1/2 white onion, chopped ($.13)

1 jalapeno pepper, chopped ($.05)

1 rib celery, chopped

2 tablespoons olive oil ($.20)

avocado mayo

1 ripe avocado ($.78)

1 teaspoon agave ($.10)

1/4 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon paprika

1 teaspoon vinegar

Clean the mushrooms with a soft cloth. To enhance the flavor slightly, dehydrate the mushrooms for an
hour or two. This is optional. To enjoy the fresher tasting version, just skip the dehydrating step.

In
a blender, puree the red pepper until liquefied, adding water as
needed for blending. Stir together with the ground flax seeds and let
the flax seeds soak in this for 15 minutes or so, until the flax seeds
have become gooey. This is what will hold the burgers together.

In a food
processor fitted with an “S” blade, pulse the mushrooms, walnuts,
jalapeno, onion, and celery until chopped finely. Stir in the red pepper
and flax mixture and two tablespoons olive oil.

 

Form
burgers and place on a teflex or plastic sheet. Spread just a bit of
olive oil on your sheets so the burgers will flip easily, if needed. Dehydrate for
about 2 hours then flip onto a regular dehydrator screen and let finish
dehydrating, which takes about another 2 hours.

The
avocado mayo is simple. Just blend the avocado, agave, vinegar and
spices until creamy. A blender will make this nice and creamy, but  mashing with a fork would probably
suffice.

Serve
the burgers on a bed of lettuce leaves, with a dollop of avocado mayo,
some chopped red onion, and chopped jalapenos. 

 

nutritional information:      calories: 223      fat: 20 gr      carbs: 7 gr       protein: 6 gr