Beet Carrot Mushroom Burger

  • Ready In: 4-8 hours
  • Servings: 4-5
  • Serving Size: 4-6 patties
Beet Carrot Mushroom Burger
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Ingredients List:

  • 2 red beets, small-medium, peeled
  • 3-4 carrots, peeled
  • 2 Portobello mushrooms
  • ½ onion
  • 3 garlic cloves
  • 3 tablespoons extra virgin olive oil
  • Salt & pepper to taste
  • 1 cup Almond Flour
  • ¾ cup flax meal
  • 1 recipe Sun-Dried Tomato Ketchup
  • Optional: tomato, lettuce, onion, avocado, Raw Tomato Ketchup
  • If you're on a raw food diet, get creative so you can enjoy things like burgers! This Raw Vegan Burger gives a new twist to a regular burger because the burger is inside out. You use the patties as the buns and then place lettuce, tomato, avocado, red onion, and condiments like Raw Tomato Ketchup on the inside!


    1. In a food processor place beets, carrots, mushrooms, onion, garlic, olive oil, salt, and pepper; pulse into small pieces.

    2. Add Almond Flour and flax meal. Process until it becomes like a burger dough.

    3. Form dough into ½ cup balls, and flatten to roughly ½ inch thick. Place on a dehydrator tray and dehydrate for 4-8 hours. Flip the burgers halfway through.

    4. Use each burger as you would hamburger buns and place tomato, lettuce, onion inside, Add Raw Tomato Ketchup if desired.

    The texture and flavor of these raw vegan burger patties give each bite the feeling that you are biting into a bun and burger at the same time. The flavors from the seasonings blend perfectly with the crispy lettuce, creamy avocado, and flavorful red onion. Delicious!

    Healthy Recipes, Almond Flour Recipes, Beef-Free Recipes, Side Dish Recipes, Snack Recipes, Sun Dried Tomato Recipes, Raw Recipes
    Almond Flour

    Almond Flour

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