Prep Time: 20 minutes

Drying Temp:125° to 135°F

Drying Time:3 to 5 hours

Yield：6 patties

 

INGREDIENTS:

1 pound portobello mushrooms (stems discarded if woody), chopped (5 cups)

2 cups chopped raw vegetables, such as onion, carrot, celery; zucchini, beet, or eggplant, or 1^1/3 cups vegetable pulp (leftover from juicing)

1 cup shredded cooked potato or sweet potato, or 1 cup cold cooked rice, quinoa, or drained beans (black beans, chickpeas, etc.)

^1/2 cup chopped onion

1 tablespoon olive or vegetable oil

1 tablespoon soy sauce

2 teaspoons liquid smoke (optional)

1 teaspoon salt

1 teaspoon paprika

1 teaspoon onion powder

^1/2 teaspoon garlic powder

^1/2 teaspoon ground black pepper

 

Processing:

1. Pulse the mushrooms, vegetables, potato, and onion until finely chopped. Add the oil, soy sauce, liquid smoke (if using), salt, paprika, onion powder, garlic powder, and pepper. Pulse or blend until just well mixed but still having some texture, like ground meat. The mixture should hold together, but don't blend it into a uniform paste.

2. Divide the mixture into 6 portions. Flatten each portion to 1/4 to 1/3 inch thick. Arrange the patties on the drying tray so they don't touch. Dry until firm and moist but not wet, at 125° to 135°F for 3 to 5 hours.

3. Unless you are following a raw diet, vegan burgers can be cooked in one of the following ways: baked in a 400°F oven, seared in a skillet with oil, or placed on a piece of foil and grilled. Cook the burgers until crisped and browned, about 20 minutes, turning once.

 

STORAGE:

Up to 1 week in the refrigerator or 6 months frozen in an airtight container. Be sure to separate the patties with parchment or foil.