Enjoy this delectable cheeseburger that is made with exclusively raw vegan ingredients.

Ingredients for buns:

  • 2 Portabello mushrooms

Ingredients for cheese:

  • 2 ears of fresh sweet corn
  • 1 tablespoon of psyllium husk
  • a pinch of salt-free garam masala or turmeric

Ingredients for caramelised onions:

  • 1 red onion
  • 50 g / 1.7 oz of dates
  • half a glass of water

Ingredients for burger:

  • 1 Red Delicious apple
  • 1 sweet red pepper
  • 1 tablespoon of chia seeds
  • 1/2 cup of water

Ingredients for ketchup:

  • 3 medium sized tomatoes
  • 1/2 teaspoon dried oregano

Ingredients for mayonnaise:

  • 2 oranges
  • 1/2 ripe avocado

Ingredients for pickles:

  • 1 cucumber
  • 1 lemon
  • 1 tablespoon of chopped dill
  • 1 glass of water

Other ingredients:

  • 1 slice of tomato


  • knife and chopping board
  • vegetable peeler
  • mixing bowl
  • strainer
  • food processor
  • dehydrator
  • blender
  • burger mould
'Excalibur' dehydrator - a powerful kitchen tool for making healthy meals with fresh plant foods. With a dehydrator you can easily dry fruits, vegetables and herbs, as well as making slightly warmed raw vegan meals without cooking and while preserving all the nutritional value of the foods.


  •  The night before you want to make the cheeseburger, start the whole process by preparing: cheese, caramelised onions, ketchup and burger.
  • First, soak in clean water one tablespoon of psyllium husk in one cup, and one tablespoon of chia seeds in another cup.
  • Next in the making is cheese.

    Take 2 fresh ears of sweet corn.

    Remove the corn kernels and put them in the blender.

    Add soaked psyllium husk and quarter a teaspoon of salt-free garam masala or turmeric into the blender.

    Blend these three ingredients to get a cheesy-yellow sauce.

    Place a Paraflex sheet on a dehydrator tray.

    Transfer this thick cheese sauce onto the dehydrator tray forming squares.

    Place this dehydrator tray into the dehydrator.

    Dehydrate these cheesy corn slices at 45 C / 113 F for about 10 hours, flipping them over half way through.

  • Now, we are moving forward to making caramelized onions.

    Depit the dates.

    Put 50 g / 1.7 oz of dates and half a glass of water in the blender.

    Blend these two ingredients.

    Pour the sweet sauce into a cup.

    Peel the onion, then slice it thinly.

    Place the Paraflex sheet onto the dehydrator tray.

    Dip each onion slice in the sweet sauce and then place them onto the dehydrator tray.

    Dehydrate the onion slices in the sweet sauce at about 45 C / 113 F for about 7 hours, flipping them over half way through.

  • The next in the making is burger.

    Peel an apple – the apple variety is of your choice, I am using Red Delicious.

    Deseed and de-stem the apple.

    Grate the apple in a food processor.

    Transfer the grated apple to a bowl.

    Deseed and de-stem the red bell-pepper. 

    Chop the red bell-pepper.

    Put red bell-pepper, soaked chia seeds, half a glass of water and spices in the blender: whole cumin, ground sweet red pepper, and dried celery.

    Blend these ingredients together.

    Add 1-2 tablespoons of the red bell pepper dressing over the grated apple.

    Mix everything together, then fill the burger mould with this mixture.

    Drain the excess liquid well from the mould.

    Transfer the contents of the burger mould onto the dehydrator tray.

    Before placing this tray in the dehydrator, add 3 medium-sized quartered tomatoes.

    Place the tray with the burger and tomato quarters in the dehydrator.

    Dehydrate the burger for 7 hours, and the tomato for only 4 hours.

    Flip all the ingredients over half way through.

  • The next day, when all the ingredients have been dehydrated for the appropriate amount of time, we are moving on with making our cheeseburger.

    First, we make pickled cucumbers.

    Peel the cucumber and slice it thinly.

    Put the cucumber slices in a bowl, add chopped dill, lemon juice and water over them, so that all the slices are soaked.

    Leave them to marinate for about an hour.

  • While the cucumbers are marinating, we gonna make the bun – put the portobello mushrooms into the dehydrator and let them dehydrate at 45 C / 113 F for about an hour.

  • While the mushrooms are dehydrating, let’s make ketchup and mayonnaise.

    First we make the ketchup.

    Simply put semi-dehydrated tomatoes with some oregano in the blender and blend these ingredients together.

    Pour the blended tomatoes through a strainer to remove excess water.

    Transfer the dry residue from the strainer into a cup.

  • Next we make mayonnaise.

    Peel two oranges.

    Cut the oranges into quarters and remove the seeds from the oranges if there are any.

    Place the oranges into the blender.

    Add the flesh of half a ripe avocado into the blender.

    Blend these two ingredients into mayonnaise.

    Transfer this mayonnaise into a cup.

  • Now that all the ingredients are ready, let’s start assembling the cheeseburgers.

    First, cut off the stem from the cap of both mushrooms.

    Fill the cap of one mushroom with all the ingredients: ketchup, pickled cucumbers, cheese, burger, tomatoes, caramelized onions, mayonnaise and cover everything with the cap of the other mushroom.

    As a finishing touch, put the cheeseburger in the dehydrator at 45 C / 113 F for about half an hour to warm it up and have all the ingredients sit well together.

Mmmmmm… this cheeseburger is a fantasy combo of magical flavours! I hope you will make it often and relish every bite. 🍔👩‍🍳☺️ 

Thanks in advance for commenting and sharing this recipe.

Keep glowing,

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