Raw Vegan Burger (Favorite Recipe)

First of all, I have to say that I am not a burger lover at all! Biting into a totally overloaded, multi-layered pile is just not my thing.

I much prefer putting together a large bowl where I can taste all the ingredients individually and enjoy them forkful by forkful.

Generally, all these hearty "comfort foods" just don't appeal to me. If I had to choose between a pizza and a large fruit platter, I would definitely always go for the latter.

Nevertheless, I want to share this burger recipe with you today, because I know that there are many who don't feel the same way as I do. And that is also completely cool, because who says that burgers and co. have to be unhealthy?

If you choose the right ingredients, burgers become the ultimate "health food".

Here are a few more notes on the recipe:

• It is certainly one of the more elaborate recipes, but if you prepare the patties and the eggplant bacon the day before, assembling the burger goes very quickly.
• Although this burger is a raw food recipe, it contains a few ingredients that cannot be considered 100% raw. Maple syrup, cashews and also coconut aminos/soy sauce are heated during preparation. If you pay attention to 100% raw food quality, the maple syrup can be replaced with 2-3 dates, the sauce must then be prepared in a high-speed blender. The soy sauce can be replaced with raw food quality tamari or shoyu.
• Anyone who cannot tolerate or does not like garlic can replace it with more onions or onion powder. Anyone who does not like either garlic or onions can leave both out.
• The toppings are just a suggestion, of course the burger can be topped with all kinds of ingredients.
• The ingredients for the patties make approx. 4-6 pieces, depending on how large you shape them. They can be frozen, so you always have a patty ready when the burger hunger strikes!

Now on to the recipe that you will love.

For 2 people (sauces and patties are enough for several servings)

Garlic Love Burger

Preparation time: 25 minutes
Drying time: 10 hours
Total time: 10 hours and 25 minutes

Ingredients:

For the patties:

• 2 Medjool dates
• 125g lentil sprouts
• 125g grated carrots
• 60g dried tomatoes
• 1 spring onion
• 1 jalapeno
• 4 garlic cloves
• 2 tbsp fresh parsley
• 2 tbsp dried chives
• 2 tbsp psyllium husk
• 1 tbsp sesame seeds
• 1 tbsp chia seeds
• 1 tbsp onion powder
• 1 tsp garlic powder

For the sauces:

Sauce 1 Super Garlic:

• 3 Medjool dates
• 200g mango
• Juice of 1 lime
• 4-5 garlic cloves
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 pinch red pepper flakes
• 1 tbsp dried chives

Sauce 2 Garlic Mangonaise:

• 200g mango
• 125g cashews (soaked overnight)
• 1 tbsp lemon juice
• 1 tsp miso paste
• 1 tbsp apple cider vinegar
• 1 tsp mustard powder
• 1 pinch paprika powder
• 1 pinch turmeric powder
• 1 tbsp freshly grated garlic
• 1 tbsp onion powder

For the toppings incl. eggplant bacon:

• Sliced tomatoes
• Red onions
• Butter lettuce (tender head lettuce hearts)
• 1 eggplant
• 2 tbsp coconut aminos or soy sauce
• 2 tbsp maple syrup
• 1 tbsp tahini
• 1 tsp onion powder
• 1 tsp smoked paprika powder
• 1 pinch black pepper
• 1 pinch cayenne pepper

For the bun:

• ½ iceberg lettuce and/or 2 portobello mushrooms

Preparation:

1. For the eggplant bacon, peel the eggplant, cut it in half and remove the seeds. Cut into thin slices (preferably with a mandoline slicer). To remove the bitterness from the eggplant, let the strips freeze in the freezer for 4 hours. Then thaw and squeeze out the water.
2. Mix a sauce made of coconut aminos, maple syrup, apple cider vinegar, tahini, onion powder, smoked paprika, black pepper and cayenne pepper.
3. Dip the eggplant strips in the sauce and dehydrate in the food dehydrator at 42 C° for approx. 10 hours (depending on the desired crispiness level :)).
4. For the patties, process all ingredients in a high-speed blender or food processor into a chunky mass. Squeeze out as much water as possible from this mass with your hands. Form palm-sized burger patties from the mass and put them in the food dehydrator as well. Dehydrate for 4-6 hours at 42 C°, turning the patties after 2 hours.
5. For the sauces, blend all ingredients for sauce 1 in the blender, set aside, then blend all ingredients for sauce 2.
6. For the bun, cut the iceberg lettuce in half, remove the core, then quarter it, thus creating 4 buns, so for 2 burgers.
7. For assembly, top one quarter of the iceberg lettuce with sauce 1, butter lettuce, patty, tomatoes, red onions, sauce 2 and the eggplant bacon, place a second quarter of the iceberg lettuce as the top bun on top, and the raw food, vegan, super healthy burger is ready.