Carrot Pecan Burgers

Mar 07

Ive been making this recipe for years and it’s one of my favorites. It never gets old because you can alter the condiments you use with them and the way you serve them.

I almost always serve these with my curry sauce from Living on Live Food but you can top them with one of your favorite sauces or guacamole. I like to put these on top of a salad or I’ll roll them in lettuce or collard leaves, and then throw in some sprouts, tomatoes, and other veggies to make a wrap.


  • 4 medium carrots
  • 1-cup pecans
  • 1-cup button mushrooms
  • 1-cup onion
  • 3 tablespoons cilantro
  • 2 tablespoons olive oil
  • ½ teaspoon sea salt
  • ½-teaspoon dried fennel
  • ½-teaspoon dried coriander
  • ½-teaspoon curry
  • 1 pinch black pepper


In a food processor, blend carrots until diced. Add the remaining ingredients and blend until smooth. Remove from processor and form into burgers. Place burger on a mesh dehydrator screen and dehydrate at 105 for 7-8 hours. (Carefully flip over after a few hours.)

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