Chipotle Mushroom Burgers With The Lot

Serves 4

Raw food can sometimes be super-rich and dense. In such cases, it’s better to make smaller serving sizes, because that’s all you really need. So, these burgers are more like sliders in their size, but one will do the trick in satisfying your hunger and nutritional needs.

Mushroom patties

100 g (3½ oz) shiitake mushrooms, chopped

1 small carrot, peeled and chopped

30 g (1 oz/¼ cup) chopped celery

50 g (1¾ oz/½ cup) activated walnuts

1 garlic clove, peeled

4 tablespoons finely chopped coriander (cilantro)

3 tablespoons linseed (flaxseed) meal

1 teaspoon tamari

1 teaspoon lemon juice

1 teaspoon chipotle chilli powder

3 teaspoons onion powder

1 teaspoon smoked paprika

Caramelised onion

2 large onions, sliced into 5 mm (¼ inch) rings

3 tablespoons tamari

3 tablespoons coconut nectar

To serve

4 Burger buns, cut in half

1 batch Tomato sauce, in a squeeze bottle

50 g (1¾ oz/1 cup) shredded cos (romaine) lettuce

1 tomato, sliced

• To make the mushroom patties, combine the carrot, celery, walnuts, garlic and coriander in a food processor and blend until well combined. Transfer to a large mixing bowl. Add the remaining patty ingredients and knead until well combined. Shape into four patties the same size as your burger buns.
• Place on dehydrator trays lined with non-stick sheets. Dehydrate for 6 hours at 40°C (105°F). Remove the non-stick sheets, flip the patties over and dehydrate on mesh trays for a further 2–4 hours. (If you don’t have a dehydrator, place the patties on baking trays lined with non-stick sheets and leave in the oven on its lowest setting, with the door slightly ajar, for 45 minutes, then flip them over and dehydrate for a further 10 minutes.)
• Combine the caramelised onion ingredients in a small bowl and leave to marinate for 20 minutes. Place on dehydrator trays lined with non-stick sheets and dehydrate for 4 hours at 40°C (105°F). (If you don’t have a dehydrator, place the onion on a lined baking tray and leave in the oven on its lowest setting, with the door slightly ajar, for 25 minutes.) The caramelised onion can be made up to 5 days ahead and stored in an airtight container in the fridge.
• To assemble the burgers, take the bottom half of each burger bun and squeeze some tomato sauce on top. Top each one with lettuce, a tomato slice, one mushroom patty and some caramelised onion.
• Add another drizzle of tomato sauce, then pop the bun lids on top and serve.