I must admit that I have never really eaten a vegetarian burger. I wanted to try it, but it was too late for me since I became a raw vegan. Only option that has left for me, was to create my own raw veggie burger. Then I came across another problem. All raw vegan burger recipes contain nice portion of nuts. Don't get me wrong, I actually love nuts and enjoy them every now and then in occasional recipes. But my weekly lunch/dinner recipe usually contains very little fat.
I used to look at my boyfriends plate when he enjoyed his vegetarian burgers and wondered whether he would like my raw vegan alternative if I made it for him. So I tried it and surprisingly, he loved them and ate four of them! I was very pleased that he approved this recipe and I gladly promised him to make the burgers soon again.
Honestly, I'm not big fan of substitutions for meat. I don't need it because I don't miss taste of any kind of meat at all. But this burger tastes just wonderfully and it can make your diner/lunch a little more interesting. Eating only salads all the time can get boring in a little while. It can also provide newbies in vegetarianism the substitution they need. People eating standard diet eat meat all the time and the skip to vegetarian diet is not always easy, especially if one wants to skip to raw vegan diet immediately. In this case, this juicy veggie burger could be great help.
Raw Veggie Burger Delight
makes 4 burgers
1 cup sweet potato, peeled and chopped
1 cup carrot, peeled and chopped, or pulp from carrot juice
1 cup parsnip, peeled and chopped
1/3 cup red onion, chopped
1/2 cup fresh dill
1/2 cup fresh parsley
2 garlic cloves
3 Tbsp shoyu or tamari
mix of green leafy vegetable
To make the burgers: Place sweet potato, carrots and parsnips in your food processor and pulse until mashed. Take the mass into your hands and squeeze the juice out of it. Place back in the food processor and add remaining ingredients. Process until mashed. If the mass is too wet, squeeze it again or add more carrot pulp. Shape in four burgers and serve on bed of leafy greens topped with tomatoes, sprouts and parsley. Enjoy!