Our Homemade Raw Vegan Burger Recipe

Jess Miller

A raw vegan burger can be just as satisfying as other plant-based burgers.

Our version uses walnuts, mushrooms, sun-dried tomatoes, carrots, ground flaxseed, herbs, and spices.

The ingredients are processed into a coarse mixture before being shaped into patties and either dehydrated at a low temperature or chilled until firm.

The toppings can be kept simple or adjusted according to what you have available.

Below, we’ll talk you through every stage of making raw vegan burgers at home, including bun options, storage guidance, and practical tips.

Contents hide

1 What Makes Raw Vegan Burgers So Good?

2 Ingredients You’ll Need for Raw Vegan Burgers

2.1 For the Raw Vegan Burger Patties

2.2 For the Avocado Burger Sauce

2.3 For the Raw Vegan Burger Buns

2.4 For the Raw Vegan Burger Toppings

3 How to Make Raw Vegan Burgers Step by Step

3.1 Raw Vegan Burgers Without a Dehydrator

4 Different Ways to Customize Raw Vegan Burgers

5 How to Store Raw Vegan Burgers

6 Final Thoughts

7 Our Homemade Raw Vegan Burger Recipe

7.1 Ingredients

7.2 Directions

What Makes Raw Vegan Burgers So Good?

Raw vegan burgers bring plenty of contrasting ingredients together in one meal.

The patty is rich and savory, while the fresh vegetables add crunch, color, and brightness.

Seasonings such as cumin, smoked paprika, garlic, onion powder, coconut aminos, and lemon juice add a familiar burger-style character.

There is also plenty of flexibility when it comes to serving, so you can adapt your meal to suit your preferences.

Ingredients You’ll Need for Raw Vegan Burgers

The ingredient list includes familiar vegetables, nuts, seasonings, and pantry staples.

Once the patty mixture is blended, shaping and assembling the burgers is straightforward.

For the Raw Vegan Burger Patties

2 cups raw walnuts
1 cup mushrooms, roughly chopped
½ cup sun-dried tomatoes
½ cup finely grated carrot
¼ cup ground flaxseed
1 tablespoon coconut aminos
1 tablespoon fresh lemon juice
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon sea salt
¼ teaspoon black pepper
1 to 2 tablespoons water, only if needed

For the Avocado Burger Sauce

1 large ripe avocado
2 tablespoons fresh lemon or lime juice
2 tablespoons chopped cilantro or parsley
1 small garlic clove
2 to 4 tablespoons water
Pinch of sea salt
Pinch of black pepper

For the Raw Vegan Burger Buns

You can choose one of the following options:

Large romaine lettuce leaves
Butter lettuce leaves
Raw portobello mushroom caps
Thick tomato slices
Large cabbage leaves
Raw dehydrated onion bread
Raw seed crackers

For the Raw Vegan Burger Toppings

Sliced tomatoes
Thinly sliced cucumber
Red onion rings
Shredded red or green cabbage
Avocado slices
Sprouts or microgreens
Grated carrots
Bell pepper strips
Fresh cilantro or parsley
Raw fermented pickles, optional
Jalapeño slices
Sunflower seeds
Pumpkin seeds

How to Make Raw Vegan Burgers Step by Step

Raw vegan burgers are easier to make than they may first appear, and most of the recipe uses everyday ingredients.

A food processor handles much of the preparation, leaving only the shaping, drying, and assembly.

Soak the walnuts and sun-dried tomatoes
Cover the walnuts with cool water and leave them for 2 to 4 hours.
If the sun-dried tomatoes are dry and firm, soak them separately for 15 to 20 minutes.
Drain both thoroughly.
Process the walnuts
Add the drained walnuts to a food processor and pulse until they resemble coarse crumbs.
Avoid blending continuously, as the walnuts can release their oils and turn into nut butter.
Add the vegetables and seasonings
Add the mushrooms, sun-dried tomatoes, grated carrot, ground flaxseed, coconut aminos, lemon juice, cumin, paprika, garlic powder, onion powder, salt, and pepper.
Finish the patty mixture
Pulse in short bursts until the ingredients are finely chopped and hold together when pressed.
Leave some small pieces for a more substantial consistency.
Add water only if the mixture is too dry to shape.
Rest and shape the patties
Leave the mixture for 10 to 15 minutes so the ground flaxseed can absorb moisture. Divide it into four portions and press each portion into a round patty about ½-inch thick.
Dehydrate the burgers
Arrange the patties on a lined dehydrator tray.
Dehydrate at 115°F for 4 to 6 hours, turning them after 2 to 3 hours.
Remove them when the outside is firmer, but the center remains slightly moist.
Make the avocado sauce
Blend the avocado, citrus juice, herbs, garlic, salt, pepper, and 2 tablespoons of water until smooth.
Add more water gradually if a thinner sauce is preferred.
Prepare the buns and toppings
Wash and dry the lettuce or cabbage leaves, or wipe the portobello caps clean.
Slice the tomatoes, cucumber, onion, avocado, peppers, and other chosen toppings.
Assemble the raw vegan burgers
Place each patty inside the chosen bun, then add avocado sauce, vegetables, herbs, sprouts, and seeds.
Serve shortly after assembly.

Raw Vegan Burgers Without a Dehydrator

A dehydrator gives the patties a firmer outer layer, but the burgers can still be made without one.

After shaping the patties, place them on a parchment-lined plate or tray.

Refrigerate them for at least 2 hours so the flaxseed can absorb additional moisture and the patties can become firmer.

Chilled patties will remain softer than dehydrated ones, so handle them gently when transferring them to the buns.

Lettuce wraps or open-faced tomato stacks can be easier to assemble with this version.

Different Ways to Customize Raw Vegan Burgers

The main patty recipe can be adapted with different nuts, seeds, vegetables, and seasonings.

Here are some of our favorite ideas:

Sunflower seed burger: Replace the walnuts with soaked sunflower seeds for a nut-free version. The flavor will be milder, so taste the mixture and adjust the seasoning before shaping.
Walnut and beet burger: Add ½ cup of finely grated beet for a deeper color and earthy taste. Gently squeeze the grated beet first to remove excess juice.
Carrot and seed burger: Increase the grated carrot and use a combination of sunflower and pumpkin seeds in place of some of the walnuts.
Spicy raw vegan burger: Add cayenne pepper, fresh jalapeño, chili flakes, or a suitable raw hot sauce to the patty mixture.
Smoky raw vegan burger: Increase the smoked paprika and add a small amount of chipotle-style seasoning that meets your raw food preferences.
Mushroom-heavy burger: Increase the amount of mushrooms and slightly reduce the walnuts. Press away excess mushroom moisture before processing.

How to Store Raw Vegan Burgers

Store the patties, buns, toppings, and sauces separately whenever possible.

Assembled burgers can soften quickly because the vegetables and sauces release moisture.

Dehydrated raw vegan burger patties can be kept in an airtight container in the refrigerator for up to 3 days. Place parchment paper between them to prevent sticking.

Chilled, undehydrated patties are best eaten within 2 days. Handle them carefully, as they may remain softer and more delicate.

The unshaped patty mixture can also be stored in a covered container in the refrigerator for up to 2 days.

Stir it before shaping and add a small amount of ground flaxseed if additional liquid has appeared.

The patties can be frozen for up to 1 month. Place parchment between each patty and thaw them in the refrigerator.

They may be slightly softer after thawing, but can be returned to the dehydrator briefly if needed.

Final Thoughts

Raw vegan burgers offer a satisfying combination of savory walnut patties, fresh vegetables, creamy sauces, and crisp bun alternatives.

The main recipe can be adjusted with different nuts, seeds, vegetables, herbs, and spices, giving you plenty of ways to change the burger according to your preferences.

Serving the components separately also makes the recipe suitable for families and shared meals, as everyone can select their own bun, toppings, sauce, and level of spice.

Once you are familiar with the basic patty mixture, these burgers can become a versatile addition to lunches, dinners, and colorful plant-based platters.