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Dehydrated Recipes

Dehydrated Veggie Burgers | Commercial Dehydrators

This is a powder that will transform into a veggie burger in minutes. If you like, sprinkle the patties with sesame seeds on both sides prior to frying.

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Machine recommendation
Servings Icon
Serves
Makes 3/4 cup, or enough for 6 burgers
Prep time icon
Prep time
10 minutes
Dehydration time icon
Dehydrating time
Ingredients
  • 1 cup crumbled dehydrated refried beans
  • 1 cup dehydrated sliced zucchini
  • 3 dehydrated mushrooms
  • 1 tablespoon Vegetable Stock Powder
  • 1 & 1/2-inch (3.8 cm) piece dehydrated chile pepper
Ingredients
macros
  • 1 cup crumbled dehydrated refried beans
  • 1 cup dehydrated sliced zucchini
  • 3 dehydrated mushrooms
  • 1 tablespoon Vegetable Stock Powder
  • 1 & 1/2-inch (3.8 cm) piece dehydrated chile pepper
Instructions
  1. 1. Combine the ingredients in a blender and process into a fine powder. Store in 1/4-cup increments (enough to make two burgers). If you vacuum seal with an oxygen absorber, it will keep for 5 years or more in a cool, dry place. If stored in a ziptop plastic freezer bag, it will keep for 1 month.

To prepare:

  1. Add 1/4 cup boiling water to the bag, carefully squish around to mix, seal, and let sit for 2 to 3 minutes. If the mixture is really thick, you can add an extra tablespoon of water. Form the mixture into two even-sized balls, then press each down into a hot, well-greased skillet. Fry until nicely browned and heated through, about 2 minutes per side.
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Machine recommendation
Prep time icon
Serves
Makes 3/4 cup, or enough for 6 burgers
Prep time icon
Prep time
10 minutes
Dehydration time icon
Dehydrating time
Ingredients
  • 1 cup crumbled dehydrated refried beans
  • 1 cup dehydrated sliced zucchini
  • 3 dehydrated mushrooms
  • 1 tablespoon Vegetable Stock Powder
  • 1 & 1/2-inch (3.8 cm) piece dehydrated chile pepper
Ingredients
macros
  • 1 cup crumbled dehydrated refried beans
  • 1 cup dehydrated sliced zucchini
  • 3 dehydrated mushrooms
  • 1 tablespoon Vegetable Stock Powder
  • 1 & 1/2-inch (3.8 cm) piece dehydrated chile pepper
Instructions
  1. 1. Combine the ingredients in a blender and process into a fine powder. Store in 1/4-cup increments (enough to make two burgers). If you vacuum seal with an oxygen absorber, it will keep for 5 years or more in a cool, dry place. If stored in a ziptop plastic freezer bag, it will keep for 1 month.

To prepare:

  1. Add 1/4 cup boiling water to the bag, carefully squish around to mix, seal, and let sit for 2 to 3 minutes. If the mixture is really thick, you can add an extra tablespoon of water. Form the mixture into two even-sized balls, then press each down into a hot, well-greased skillet. Fry until nicely browned and heated through, about 2 minutes per side.
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Author Details

Kate Joncheff

Kate spends her days doing life as a mother of two young boys, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as share has a flare for design and photography.

https://www.instagram.com/katejoncheff/