Raw almond flax burger.


I received Brendan Frazier’s Thrive vegan nutrition guide and then his Thrive cookbook and I’ve thoroughly enjoyed the recipes.  Many I’ve shared on my blog.  They aren’t necessarily just for the vegans or vegetarians but incredibly tasty options for those people trying to incorporate a few meatless menu ideas into their repertoire.  I’ve made these burgers several times now – cooking them and leaving them raw and I have to say I was pleasantly surprised by how good they are and the in my humble opinion, the raw version is so much better than cooking.  They whip up in seconds.  In the cookbook they suggest that this recipe makes 2 burgers but I make about 5 sliders from this.  They are incredibly protein packed and filling.  Even my most staunch carnivore enjoyed them.  


2 cloves of garlic
1 cup of raw almonds
1/2 cup of ground flax
2 tablespoons of good quality aged balsamic
2 tablespoons of coconut, hemp or whichever oil you prefer.  I use Flaxseed oil
Sea Salt


Place all of the ingredients into your food processor, blend until you have a coarse texture.  Form into patties and serve on a bun, straight up – which is what we did with a giant spinach and arugula salad. Store leftovers in an airtight container for up to 4 days.

— Knead to Cook


  1. Stephanie says:

    It’s Brendan Brazier :) These burgers look easy and delicious!!!

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