Veggie Pate and a Raw Vegan Burger Recipe – Sunny Live Burgers
2013
This raw vegan burger recipe was created a few years ago, when I made an abundance of a veggie pate for an event. I often make too much food. That probably comes from having kids, and often a house full of kids! I have learned that left over food always gets eaten and I rarely throw food away. So this time as usual, I had lots left over. But this time I decided to form the veggie pate into patties and try dehydrating them into burgers. Success. They turned out wonderfully! So this pate recipe is a dual purpose. You can enjoy it as a pate with crackers and also make very healthy and delicious burgers as well!
The burgers, after being dehydrated, will keep for quite a long time stored in the fridge. I have found that they will keep easily for 2 weeks, so make lots!
In the 2 videos: The first one shows how to make the pate, form into burgers and dehydrate them. The second one shows after the burgers are dehydrated and how I like to serve them in in a big leaf, here a collard leaf, and about the raw condiments and toppings I love to add.
I have posted a raw ketchup and mayonnaise recipe before, links below, both of which are real favorites of mine. In the video I talk about those as well as mustard and relish. For mustard I often use a stone ground organic one that I get at the health food store and I will post my relish recipe below as well. It’s very easy to make and delicious!
I’ll start off by sharing the yummy veggie pate recipe that started everything off!
Sunny Live Veggie Pate Recipe
Ingredients
2 cups Sunflower seeds – soaked, rinsed and drained
1 Carrot
1 Celery stalk
2 to 3 Tbsp Parsley
2 Tbsp Tamari
½ Red Pepper
2 Tbsp Red (or White) Onion
1 Garlic clove
2 tsp dried Herbs, or 2 Tbsp fresh Herbs
Directions
Prepare vegetables and chop into medium large pieces. Put all ingredients into the food processor and process well together until very well broken down into a pate consistency.
Transfer to a bowl and serve as a pate, or continue on to make awesome burgers!
Raw Vegan Burger Recipe – Sunny Live Burgers
Directions
Make the pate according to the recipe above and form the pate into burgers on a teflex sheet on a dehydrator tray. I used a half cup for each burger, which makes quite a large burger. Dehydrate for 6 to 8 hours and then flip onto a mesh screen and continue dehydrating another 6 to 8 hours.
How to make the Veggie Pate and the Raw Vegan Burger Recipe on Video
Serving the Burgers and about Raw Condiments
Click here to see the recipe for Ketchup
Click here to see the recipe for Hemp Oil Mayonnaise
Dill Pickles and Relish
Home made dill pickles and vegetables that are made in a salt brine are called lacto-fermented and develop friendly bacteria. Most pickles and relishes on store shelves are pasteurized and are made with chemicals that replicate the traditional fermenting methods. They are not so healthy.
Making healthy lacto-fermented pickles takes time. However and fortunately, there are some brands that still make theirs with traditional fermenting methods. They can be more expensive and are often only found at health food stores or more conscious food markets and shops, such as whole foods and are usually found in the cooler section. One of my favorite brands is Bubbies.
Dill pickles and other vegetables are easy to ferment at home. Relish is also very easy to make yourself with just a couple dill pickles and a bit of agave.
How to make Relish
Take 2 to 3 dill pickles, depending on size. Put these in a food processor with one to two tablespoons of agave and process until they are broken down into small uniform size pieces.
Transfer to a bowl to serve with your burgers.
Enjoy! To your optimal health!
