Saturday, 9 February 2013

raw yam burgers & daikon fries with ketchup


Oh MAN, these are yummy. Fun and easy to make - what else is new? - and equally fun and easy to eat. They do get a tad messy but I trust you can handle this. It's family pizza and movie night at the von Euw household but this week I'm skipping the pizza and snarfing down one of these babies. (I don't literally mean an infant - I don't eat kids.) 


All that's in these burgers and fries is a whack load of vegetables and spices. Goes like this: throw stuff in the food processor, rub things with your hands, toss something in the dehydrator and you'll get a gourmet raw food meal in no time! (Okay, I may have simplified that process a little.) But seriously - it's pretty much that easy. Look at the colours of this food.

It's alive. I'm alive. Let's boogy. 


I didn't actually mean to get daikon for the fries - I was looking for jicama but the grocery store didn't carry it so I went with what there was. The fries turned out great, nonetheless! They have a fresh crunch and are superb with the ketchup. I should say this though - if you are new to raw food and the flavours that go with it - you may want to use jicama for the fries. The burgers are bursting with flavour and when you pile them up with fixing's and lettuce - there ain't no better option for dinner. 


yam burgers & daikon fries with ketchup: serves 5 or so

Burgers:
1 yam 
2/3 cup green onions (or onion)
1 red bell pepper
4 dates
5 tablespoons ground flax seeds
4 tablespoons nutritional yeast
4 large mushrooms
4 garlic cloves 
Salt, pepper, cumin, coriander, cinnamon, basil, turmeric, paprika (to taste)

Fries:
1 jicama root or daikon radish (the size depends on how many you're feeding)
1 teaspoon veg oil (optional but recommended)
Salt, pepper, cumin, coriander, cinnamon, basil, turmeric, paprika (to taste)

Ketchup:
1-2 tomatoes
1/2 cup sun dried tomatoes
Salt (to taste)
3 dates
Water or lemon juice (as needed)

To make the burgers: prep the veggies as needed and cut them into chunks. Then pulse all the ingredients in your food processor until everything becomes a thick, wet-ish mixture, but don't pulse too long. You want pieces of the food still visible and you don't want it to be too wet. Adjust according to taste. Then form into patties and dehydrate for 3-4 hours, or use your oven at it's lowest temperature. You could eat them right away if you like, but they won't hold their shape too well. 

To make the fries: peel the daikon and slice into fries. Rub in the oil and spices. Dehydrate for 3 hours or in your oven at it's lowest temperature, (or you could eat them right away if you like).

To make the ketchup: blend all ingredients in your food processor or blender until smooth, adding liquid as needed. Adjust according to taste. Serve the burgers, fries and ketchup with lettuce, tomatoes, marinated mushrooms, onions, sprouts, avocado, and anything else you like. Enjoy!


51 comments:

olivia may said...

You're amazing!
I've never tried daikon before, but these fries look so friggin delicious that I may just give it a shot :)

Anonymous said...

Any clue as to how long in the oven the "burgers" would take? or how can I tell when they are done? Can't wait to try these! I just love your desserts!

Emily von Euw said...

When they get tougher and drier. It took mine about 3 hours.

Emily von Euw said...

Thank you :) Use either that or jicama. Or you could always just bake yam fries or normal potatoes!

TheCookieFairy said...

I have no idea where I would get daikon from, but it's certainly something to keep in mind. This looks fabulous :)

Anonymous said...

These are raw burgers!

Jan said...

OK, I am new to this....do you toss all the burger fixings in the Vitamix blend, pat into patties and eat? Also how important is the flax seed can I substitute with something else and if so what do you recommend? My son is very allergic to flax seed. Looking forward to trying these.

lysa jordan said...

Oh my... this is amazing, Looks like a raw restaurant meal...even better I would say. You are incredible Emily !

julie@thesimpleveganista said...

Fabulous made easy! Looks delicious ♥

Miliany Bonet said...

wow your pictures makes everything look epic! these burgers look like they belong in a restaurant. i made these burgers today and they were raw-ific! I really like how you used yam as the based rather than nuts. these look similar to my veggie burgers, but my burger is made with nuts as the base: http://rawveganliving.blogspot.com/2012/11/raw-vegan-veggie-burger-with-cheddar.html. i made a tomato sauce and used my http://rawveganliving.blogspot.com/2012/11/raw-vegan-veggie-burger-with-cheddar.html and dipped them with jicama fries. next time, i would like to use daikon fries when i find them. thanks for another RAWsome recipe, Emily! =)

x

Miliany Bonet said...

this was the sauce that i used to dip the jicama fries: http://rawveganliving.blogspot.com/2013/01/raw-cheddar-hummus.html*. perfect combo!

Miliany Bonet said...

this is what i meant haha: http://rawveganliving.blogspot.com/2013/01/raw-cheddar-hummus.html

Emily von Euw said...

You wanna put the ingredients for the burgers in your food processor, then cake or dehydrate for a few hours and then eat :)

You don't have to use flax. Chia seeds would be the nest best thing. Or almond flour. You just need something dry to bind the wet ingredients.

Emily von Euw said...

Mmm I could go for that right now. I had a lazy day and forgot to eat! Thanks, Miliany!

xox

Raww said...

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Koko said...

This really looks awesome! A perfect Saturday night meal, with a good movie!

Allison Farr said...

Do you soak the dates before using or just blend them up as is? thanks!

Emily von Euw said...

Either or, soaking does help them blend smoother :)

Baluta Cristian said...

This is the worst i tried from this site. Fries were not something you can call good for eating and throw them all, they didn't turned yellow either. The sauce was too sweet and tried to compensate till got a different crap and throw it as well. The burger was ok but nothing special.

Emily von Euw said...

OH NO! Maybe I wrote the recipe differently from what I did... or we have different palates. Really sorry to hear that. Don't wanna lose your readership though so please try out another recipe!

Vanessa said...

I love your blog. Very inspiring. =)

Anonymous said...

Made this last night - one of the best meals I've ever had! The ketchup is to die for :) Awesome blog and recipes!

Anonymous said...

I just made the burger and it was soooo good! So easy to make, so nutritious, and very economical! My 3 year old loved it too!. Thank you for such a great recipe!

Anonymous said...

i'm not trying to be "that guy" or anything, but using a dehydrator is a form of cooking, so this isn't true raw vegan cuisine. dehydrators use heat to take out the moisture. the only way to avoid this is to do cold dehydrating which requires a very naturally dry environment (or Alton Brown's substitute of putting food between furnace filters and attaching them to a large fan to simulate cold dehydration, but you wouldn't want most food going through this process, especially not moist patties of vegetable matter).

i have no problem with things being cooked a bit and science has shown there are a lot of things that are actually more nutritious when cooked, sweet potatoes are one of those things, they amplify their beta carotene levels when cooked, tomatoes also increase the bioavailability of their lycopene when cooked!

but using a dehydrator most definitely counts as a form of cooking, it's just very very slow cooking, but the definition of cooking is heat application.

Anonymous said...

from the Excalibur site:

“Ann (Wigmore) tested different dehydrators,… She found that the best technique for saving enzymes was to set Excalibur on a higher food temperature setting in the beginning and then turn it down after a few hours. However because most people may not know when to turn it down, and by leaving it on the higher setting may kill the enzymes she said to set your Excalibur on 105ºF setting throughout the entire cycle. That way the food temp will never go above 120ºF even after it is dry.

We believe this is why many have come to believe that 105ºF air temperature is the temperature at which the enzymes are destroyed, which is entirely inaccurate.

Just recently we spoke with Dr. John Whitaker who is a world recognized enzymologist, and former dean of the Department of Nutrition and Food Science at U.C. Davis. He said that every enzyme is different and some are more stable at higher temperatures than others but that most enzymes will not become completely inactive until food temperatures exceed 140ºF to 158ºF in a wet state.”

Martha Johson 85 said...

I made these today and I was super excited. However, the burgers came out soggy. I am used to cooking with spices, but I didn't guestimate the measurements correctly so my burgers were sweeter than they should have been. Sad day. I really want to transition from unprocessed vegan to raw vegan, but I will have to find more reliable recipes than this one.

Emily von Euw said...

Hey there! Well with any raw food recipe you're going to have adjust according to taste and texture. Adding more dry ingredients - like flax seeds - would fix your problem :)

pamjsb55 said...

First I want to thank you for your blog. When I took the raw food cooking class, all of the dessert recipes were chocolate. Don't get me wrong, I like chocolate but the cacao powder is a too heavy of a chocolate flavor for me. So I started to search for some raw desserts that had a lighter, lemony, or citrus flavor. And your blog came up. I haven't tried the lemon bars yet. I plan on it today!

Now the yam burgers. I didn't like them. It could be that I am not a big fan of yams or sweet potatoes. I especially have a problem with mushrooms. I didn't put the mushroom in the burgers at all. I liked the fries. I used the Jicama root. One of my granddaughters just loved them! I couldn't make them fast enough. I think I will try the daikon radish the next time I make them! I am looking forward to making the lemon bars! Thank you for posting these recipes on your blog!

Emily von Euw said...

Thank you so much for the kind words! :) Great to hear. I'm glad you've noticed that about my blog recipes! Although I am a confessed chocoholic, I make an effort to get more exciting than endless raw brownies.

Sorry that you didn't like this recipe though! It seems to have mixed reviews because the flavours are pretty unique.

pamjsb55 said...

You're so welcomed! And that's okay. I like I sad I never really liked yams or sweet potatoes. And I really despise mushrooms. I thought I give the burgers a try and see if I would start to like yams. It didn't work. Please don't take it as a criticism, it wasn't. It just a matter of personal taste.

Ojo de Bruja said...

I love it, but... I live in Mexico and it's not yam season yet, I wanted to eat this burgers today so I replaced yam with plantain or "platano macho" in spanish, what an unique and delightful flavor!! I was in heaven and I'm not joking hahaha. I combined them with jicama fries. My no-vegan-less-raw family was impressed and now I have to do more burgers for the weekend!!... and, of course, I'm gonna make them with yam when the season comes by.

You're my savor, your recipes are so easy to make. Thank you, Emily.

Foodpick said...

Awesome Recipes!Easy to make and its also nutritious.A perfect Friday night's meal with my family.

Anonymous said...

These came out amaze-balls. I made them for my very own birthday tea party. I could only find daikon as well. So yummy, fun, and easy to make. Oh and I used prunes instead of dates. And curry powder instead of the individual spices. Yippy!

Anonymous said...

I dehydrated mine in the oven for four hours. I just prepped everything at night, got up super early and put them in the oven to dehydrate while I dozed all morning. Hey Em, I can't figure out how to leave a comment as anything but anonomous. I don't use a Google account...

Havilah Schut said...

I am wondering if the burgers will turn out ok without nutritional yeast?

Emily von Euw said...

Yep! But I suggest adding some hemp powder or something to bind everything together.

Anonymous said...

I'd say Lighten up. Don't take this raw stuff so seriously. Its suppose to be fun and inspiring and delicious. Not to mention healing to body mind and spirit. Does it really matter that a dehydrator very lightly cooks or dries the food out so you can be more creative in cooking delicious foods??? If you're not comfortable using one then don't, kapeesh?

Emily von Euw said...

Haha - thanks for that :)

Anonymous said...

Do the sun dried tomatoes need to be the ones that are stored in oil? Also, do you think you'd be able to easily pan fry the burgers?

Emily von Euw said...

They don't NEED to be, but the kind I used were so I'd recommend it. Yah - pan fry away!

Anonymous said...

Does the yam need to be cooked first? Is it ok to eat yams raw?

Emily von Euw said...

It's fine to eat raw :)

The Raw Food Couple said...

Need to try this ASAP!

Katie Murai said...

when the burgers are done in the oven are they really warm?

Emily von Euw said...

Katie: Yep!

Cindy Dy said...

So happy to be given a privilege to post a comment here. You have a wonderful site. Thank you for the effort to publish this.

Mitchie
www.gofastek.com

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Anonymous said...

I can't eat nightshades. What might I sub for the bell pepper?

Emily von Euw said...

@Anonymous - tomato would be a good sub for bell pepper :)

Anonymous said...

hey emily, sorry but what do you mean when you say: Salt, pepper, cumin, coriander, cinnamon, basil, turmeric, paprika (to taste)

am i to use all the herbs? which herbs did you use on your chips? :D

please and thank you looks INCREDIBLE CANNOT WAIT TO MAKE THIS!

Emily von Euw said...

@Anonymous - Yep I used them all :D

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