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Raw Foods – The Balanced Raw Burger Recipe




  • 2tbsp ground flax meal
  • 6tbsp warm water
  • 2tsp coconut oil, melted, plus extra for brushing
  • 80g minced red onion
  • 1 serrano pepper, stem and seeds removed, and minced
  • 2 cloves garlic, chopped
  • 2 cups cooked chickpeas
  • 1tbsp nutritional yeast
  • ½tsp cayenne pepper
  • ½tsp ground coriander
  • 1tsp sea salt
  • 1tsp ground cumin
  • 30g fresh parsley, chopped
  • 2tbsp French mint leaves, chopped
  • 2tbsp fresh cilantro leaves, chopped
  • 1oz chickpea flour
  • 200g cooked quinoa


In a small bowl combine the flax meal and water, stir until combined and set aside.

Heat the coconut oil in a medium skillet over medium-high heat, and add onion, pepper and garlic and heat for 1 minute. Set aside.

Combine chickpeas, yeast, cayenne pepper, coriander, sea salt and cumin in a food processor fitted with an S blade, and pulse until combined, about 1 minute.

Add parsley, mint, cilantro and flax meal mix and pulse until well incorporated, about 30 seconds. Transfer to a large bowl and stir in onion mix and chickpea flour. Add quinoa, a little at a time, until mixed well and the dough begins to bind.

Form into 8 patties on a baking sheet. Brush both sides of patties with melted coconut oil.

Heat a grill over medium-high heat. Grill patties for 3-4 minutes on each side or until lightly golden. Serve wrapped in butter leaf lettuce with desired toppings.

Courtesy of Balanced Raw by Tina Leigh – Fair Winds


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