Raw buckwheat burger


  • 1 cup activated buckwheat (soaked 8 hours)
  • 8 soaked dates
  • < li itemprop = "ingredients"> 10 tomatoes dried soaked

  • 1 cup activated brazil nuts (soaked 8 hours)
  • 1 red pepper
  • 1 piece of fennel
  • 50grs of arugula
  • 4 large lettuce leaves
  • 1 teaspoon paprika


The hamburgers are prepared 4 – 6 hours before because they have to be dehydrated.

– hamburgers: crushed in a powerful blender, activated buckwheat with 5 dried tomatoes , 4 dates and a teaspoon of paprika. You can add a little of the water from soaking the dates to be able to grind it better.

With this dough, make hamburger shapes on the dehydrator tray and dehydrate for 6 hours (3 hours on each side) at 42º.

The time will also depend on the thickness of the hamburger.

If you don’t have a dehydrator, you can bake them at a very low temperature, or with a little coconut oil in a pan. it will not be 100% raw but it will be very healthy.

Once they are dehydrated (they will be crispy on the outside and softer inside) we can make the ketchup and cheese :

– ketchup: first we make the “ketchup” for which we crush 1 tomato, 5 dried tomatoes and 4 dates.

– cheese: to make the cheese we crush the brazil nuts (coquitos) with lemon juice and 1 tablespoon of miso. let it drain in a colander.

– to assemble the hamburgers place the lettuce leaf (as if it were bread) spread the cheese, place a slice of tomato, place the hamburger, spread the ketchup, place a few slices of red pepper and a few thin slices of fennel (bulb) a little arugula (here you can put organic mustard without sugar, optional) and close the hamburger with the same lettuce leaf.

And enjoy!

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