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Gourmet Raw Cheeseburger

by Stephanie Jeffs of


For the burgers:

  • 1 cup Sunflower Seeds, soaked overnight
  • 1 cup Buckwheat, soaked overnight
  • 1 cup Flaxseed, soaked overnight
  • 1 onion, chopped
  • 1 tsp Garlic powder
  • 1 tsp Onion Powder
  • 10 Sundried Tomatoes, rehydrated (if using jarred then wash off the oil)
  • 1 tsp Paprika
  • 2 tsp Chia Seeds
  • 2 tsp Water
  • ½ cup chopped Parsley

For the cheese:

  • ½ cup Cashew Nuts, soaked for 2 hours
  • 3 tbsp Water
  • 2 tbsp Nutritional Yeast Flakes

Makes 12 burgers


For the burgers:
Place all ingredients (except chia seeds) in a food processor and blend until it reaches the consistency of burger meat. Transfer to a bowl and fold in the chia seeds. Form into burger patties and leave in the fridge for up to 2 hours to allow the chia seeds to bloat. Dehydrate on 40 overnight (8 hours), turning once. If you do not have a dehydrator then you can use the oven on 50 with the door ajar and cook for 4 hours.
For the cheese:
Place all ingredients in a blender and blend on high. Pour the mixture on top of each burger during the last hour of dehydration and continue to dry in the dehydrator/oven.