These “burgers’ can be made in a dehydrator for strictly raw or place on a cookie sheet on parchment paper and dry/cook in a low setting your oven. They should be ready in just a couple of hours or less. They can be served fully raw, with a lettuce or cabbage leaf wrap or Raw Fusion on a bun or in a sprouted whole wheat wrap or tortilla

Wild Mushroom Nut Burgers


1 cup walnuts
½ red onion chopped
1 cup pecans
Small handful Italian Parsley, spinach leaves
2-4 oz porcini or shitake mushrooms
2 TB. Bragg’s liquid aminos
1-2 TB. dulse flakes
Poultry seasoning or fresh herbs (sage, rosemary, thyme) to taste

To Prep: Soak walnuts and pecans for about 12 hours, drain and rinse

In separate dish soak dried mushrooms with dulse flakes for 2-3 hours. Retain soaking liquid but keep it on reserve.


Blend all ingredients together in food processor, adding mushroom/dulse soak water as needed to get everything to stick together nicely. Form into burger patties – you will get from 4-6 depending on how large you want them.

Dehydrate on 115 degrees on screens for 2 hours, then turn over and dehydrate another 1-2 hours. Extras can be frozen. Serve with BBQ sauce (below) on romaine or cabbage leaves or with gluten-free bread or sprouted wrap for raw fusion.

Optional: you can add a couple of slices of red pepper or shredded carrots to increase veggie servings or extend the mixture for more burgers. Add a drop or two of liquid smoke before dehydrating.



1 ¾ cups sundried tomatoes
2 garlic cloves
½ cup soaking water from sundried tomatoes
½ Vidalia onion
½ cup maple syrup
2-3 tsp. chili powder
¼ cup apple cider vinegar
¼ cup chipotle chiles (or use 2-3 canned chipotles)
2 TB. nama shoyu or tamara (soy sauce)
¼ cup soaking water from chiles
¼ cup olive or flaxseed oil


Soak sundried tomatoes for 2 hours. Blend for several minutes until well mixed. You can store for one week in fridge.

Optional: Replace chipotle chiles with fresh jalapeno pepper to make hotter version. You can even use ground chipotle seasoning to make this easier! Put in a drop of liquid smoke to give it a hickory flavor.

About the Author and Chef

LindaJoy Rose, Ph.d. is an author, therapist and wellness chef based in Tampa Bay. She is the raw and healthy foods expert on and the pioneer of the Raw fusion movement, blending the incredible health benefits of raw foods with the comfort and convenience of mainstream meals. She is the author of eight books, including: Raw Fusion: Better Living Through Living Foods Volumes 1 and 2 and Your Mind, The Owner’s Manual. She is a regular healthy living expert on NBC’s Daytime Show. Dr. Rose has just launched an online “Hypnovation for Health” weight loss system and gives classes, workshops and demos across the U.S.