Burgers are made with zucchini, apples, beets, broccoli, celery, tomato, bell pepper, carrots, herbs, sundried tomatoes, flax, sunflower seeds … so they are not only a colorful and delicious meal but also a tasty, healthy and nutritious dish. Full of protein, fiber and lots of veggie goodness. If you don’t have a dehydrator don’t despair. Cook it in your oven at the lowest temp possible.
- 3 sweet red apples, peeled and grated - transfer to a nut bag or fine mesh strainer and squeeze out as much juice as you can. Alternatively use 1 cup apple juice pulp
- ½ cup soft dates
- 2 - 3 tbsp apple juice
- 1+ ½ cup ground flax meal
- 1 cup ground sunflower seeds
- ½ cup ground rolled oats
- + ½ cup flax seeds for rolling
- Combine all the ingredients (except ground seeds and oats) in the food processor and process until well combined. Add remaining ingredients and pulse together. Remove the dough and divide the mixture into 2 equal portions, use about a handful dough per buns and form into small buns. Roll with coating of your choice, I used flax seeds. Cut buns carefully with a sharp knife. Dehydrate at 140°F for 2 hours. Decrease heat to 115°F and continue to dehydrate about 8- 10 hours. Store in an air tight container in the fridge for 3 - 5 days.
** If you doing it in the oven then bake at the lowest temp possible (on a baking sheet lined with baking paper) but bear in mind you may need to adjust baking time in the case where your oven doesn’t go as low as 40 degrees Celsius.
You can check out the links below for even more bread, roll and buns recipe! These recipes can be used to make either burger buns.
Beetroot Bread Roll
Bagel
Burger Buns
Sundried Tomato Bread
Nut-free Bread
Sandwich Bread
These veggie patties are packed full of goodness! Zucchini, pepper, spring onion, garlic, broccoli, celery, parsley, tomato, herbs, flax and sunflower seeds. That’s it. Simple good-for-you ingredients! It’s really a very simple and affordable recipe. The recipe is super easy to make and you can adjust the seasonings and herbs to your liking. You’ve got too many leftovers. Clear out your fridge with this easily adaptable, put-anything-in-it burger recipe. While in the dehydrator they smell so good that it’s hard to not eat them right off the tray. Super delicious and bursting with flavor veggie burgers! I served my patties in brown buns with BBQ ketchup, fresh salad, grated beetroot, carrot bacon and a few slices zucchini cheese. Seriously delicious burger combo right there. The recipe makes approx. 8 patties. You could also serve them alongside salad for a lighter meal.
So let’s get to the recipe
- 1 cup ground sunflower seeds
- ½ cup ground flax meal
- ¼ zucchini, peeled
- 2 broccoli florets
- ½ yellow bell pepper
- ½ green bell pepper
- 1 stalk celery
- handful parsley
- 1 large tomato
- 2 spring onion
- 1 garlic cloves
- 1 tsp marjoram
- 1 tsp basil
- ½ tsp oregano
- salt and pepper to taste
- Place all of the vegetables and herbs into food processor and pulse several times until broken down into small bits, but do not over process or it will turn into mush. Transfer this mixture in a bowl add ground sunflower and flax meal and stir to combine. Mixture will be thick and wet. Using a cookie scoop, drop mixture onto lined dehydrator sheet and from into thick patties. Put into a dehydrator and dehydrate at 140°F for 1 hour. Decrease heat to 115°F and continue to dehydrate about 4 hours. Halfway through the dehydrating time flip and remove dehydrator sheet and continue to dehydrate another 4- 5 hours. They will be moist (not wet) on the inside, yet firm when done.
Raw Sliceable Zucchini Cheese (this is the first raw cheese recipe I have found that isn’t nut based) Click for the recipe here
Agar is the perfect substitute to traditional gelatin. It’s made from a plant source. That makes it suitable for vegetarian and vegan diets. Agar has no calories, no carbs, no sugar, not fat and is loaded with fiber. It’s free from starch, soy, corn, gluten, yeast, wheat, milk, egg and preservatives. Agar has no taste and no color, which makes it pretty convenient to use. It sets more firmly than gelatin, and stays firm even when the temperature heats up. Though agar is a great substitute to gelatin, don’t expect the same results when replacing gelatin with agar in a recipe. First, it doesn’t give the same texture. Gelatin can give a creamy texture whereas agar gives a firmer texture. The most important thing to know is that agar needs to be first dissolved in water and then brought to a boil. It will set as the ingredients cool down. You can’t add agar flakes or powder as it is in your food. You should definitively follow the package directions and the recipe to determine which quantity to use.
But here is a basic rule you can adapt, use 1 tablespoon agar flakes to thicken 1 cup of liquid, and 1 teaspoon agar powder to thicken 1 cup of liquid.
- 1 medium sized zucchini, sliced
- 3 tbsp apple cider vinegar
- 1 tbsp olive oil
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp Italian seasoning (or add any other herbs or spices you want)
- ½ tsp smoked paprika, adjust to taste
- ¼ tsp cayenne pepper
- ½ tsp salt
- Mix all ingredients together and marinate overnight. Make sure you coat every single piece (front and back) of the zucchini chips. Line chips on dehydrator sheets and dehydrate at 115°F until dry, this should take about 48 hours. Store in a ziplock bag.
- 2 carrots
- 2 tbsp tamari
- 2 - 3 tbsp olive oil
- 2 tbsp coconut nectar
- ½ tsp smoked paprika, adjust to taste
- ½ tsp garlic powder
- black pepper to taste
- Mix all marinade ingredients together and marinate overnight. Make sure you coat every single piece (front and back). Place slices in a dehydrator and dehydrate at 115°F until totally dry, this should take about 14 hours. For crispier bacon, dehydrate longer.
- 2 cup sundried tomato, dry not in olive oil
- 1 fresh tomato
- 2 tbps olive oil
- 2 tbsp tamari
- 1 tbsp apple cider vinegar
- 4 tbsp coconut nectar
- 1 tsp onion powder
- 1 tsp garlic powder
- salt and pepper to taste
- Add all the ingredients to a blender and blend until smooth.
