Raw Beet-Sunflower Seed Burgers [Vegan, Nut-Free]

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This nut-free beet-sunflower seed burger recipe is awesome. It's seasonal, raw, and so savory! This kid-friendly raw recipe is perfect to prepare at home with the family.

Raw Beet-Sunflower Seed Burgers [Vegan, Nut-Free]

Serves

12-15 patties

Ingredients

2 medium chopped beets
1 red bell pepper
1 large carrot
1 cup ground sunflower seeds
1 cup ground flax seeds 1/4 cup olive or coconut oil
1/4 cup apple cider vinegar (with the ‘mother’)
6 tablespoons oregano
Salt to taste

Preparation

In a food processor, add beets, carrot, and red pepper. Pulse until all three are rice-size. Add the ingredients to a medium-sized bowl.
Add remaining ingredients, including ground sunflower seeds, ground flax seeds, apple cider vinegar, and spices, to the bowl and mix well. Let sit for 10 minutes.
When you come back to the bowl, the mixture should be thick in consistency and have a dough-like texture.
Portion the burgers to 1/4 cup, and use your hands to form 1/4-inch thick patties.
Place the burgers on a dehydrator tray and dehydrate for 4 hours at 115°F (this keeps the enzymes “live”). After four hours, flip the burger patties and dehydrate for another 4-5 hours.
Store the burger patties in the fridge in an air-tight container. They will stay fresh for up to five days.
Top it with raw ketchup or raw barbecue sauce, and add fresh toppings like lettuce, onion, and avocado.

AUTHOR & RECIPE DETAILS

Healthy recipes from a plant-based chef.

Amanda Froelich is an RHN, plant-based chef, certified Reiki master therapist, freelance writer, world traveler, and activist. Her passions include writing, advocating for animals and the environment, and teaching people about the benefits of conscious eating. She shares healthy recipes at Bloom for Life.