Green Burger
Submitted by BmoreRawBoy on June 29, 2008 - 11:33am
Servings:
Made 15 burgers, of considerable sizeMeaty texture, intense flavor. Satisfying burger with green from celery, jalapenos, zucchini, scallions, pumpkin seeds, and pistachios.
Ingredients:
2 tablespoon Cumin Seed, Ground 1T
1 tablespoon Coriander Seed
2 tablespoon Raw
Salt
8 clove Garlic
2 Jalapenos
2 Carrots, Chopped
1 cup Sundried Tomato (soaked til soft)
.125 cup
Olive Oil
¼ cup Raw Soy Sauce
3 Scallions, Diced / Minced
4 Celery Stalks, Diced
1 Zucchini (medium, 2 small),
Diced
1½ cup Pumpkin Seeds (soaked)
1½ cup Pistachio (soaked)
½ cup Sprouted Quinoa (optional)
Preparation:
Soak pumpkin seeds, pistachio, tomato.
Dice celery, zucchini, scallions. Set aside.
Put carrot, jalapeno, garlic, tomato, olive
oil, soy sauce in food processor. Pulse until small pieces. Add in pistachio and pumpkin seeds. Process until almost paste (leave some texture).
Pour into dice veg mixture, add rest of ingredients (Cumin seed, ground cumin, ground coriander, salt, sprouted quinoa)
Best way to mix
is with your hand, so wash up and go for it.
Once all is incorporated, shape your burgers and place them on the teflex.
I always dehydrate at 105 or lower, with these I do 100.
12 hours on one side, flip and repeat,
dehydrate until done to your liking.
If you plan to keep them for a long time, dehydrate for a full 48 hours at low temp.
They should be a little crunchy on the exterior, but somewhat meaty inside.
Again, dehydrating is a fickle thing, and an art form, based on size, humidity, and whether you soaked things or not. Use your own knowledge and taste as you go.
One thing is for certain
though, if you are serious about raw food and the living enzymes, don’t go over 115 degrees, you will be losing enzymes.
Thanks, these are delicious, I hope you try them.
Picture coming soon
No responses to "Green Burger"
1.
aahaha i love the comments to this.
burgers sound great by the way!
2.
no need to apologize, i am notorious for being wise girl myself.
3.
no need to apologize, i am notorious for being wise girl myself.
4.
I soak pumpkin seeds for aywhere from 4 to 12 hours. If more than 4 or in hot weather, drain, rinse, and change water. This will remove some "dreaded" enzyme inhibitors.
Pistachios are thicker, they need some overnight, but 4 hours in a pinch. Soaking/germinating is key in terms of optimum raw food health. soaking increases protein, activates the life force in food, and decreases inhibitors that may block absorption of essential nutrients.
KelleyS, its just in my nature to be a wise guy, I would never judge anyone for having a concern about what they put into their body. Sorry if I was a little crass. Good eating and living to you.
5.
the worlds number one bachelor! hahahahahahah didnt you read davinci code? teehee sound good ill give this one a go....
carclimbs,that you road racin? valentino rossi rules!!!
6.
the worlds number one bachelor! hahahahahahah didnt you read davinci code? teehee sound good ill give this one a go....
7.
lol, I love reading the comments on this recipe. but this sounds awesome, I love zucchini and jalapeno and especially quinoa! Can't wait to try it.
8.
wise guy!
anyway i think your recipe sounds really good; i didn't mean to be critical. i was just shocked initially because i never use soy sauce and rarely salt my foods. i think i'm going to try it and cut back on the salt... i'll personally pass on the hypertension ;)
9.
How long did you soak the pumpkin seeds and pistachios?
10.
I love your reference to "Jesus Christ" Kelley, but I am not exactly sure what the worlds number one bachelor has to do with salt.
All kidding aside, this is in fact not a mistake, 1 tablespoon of salt is equivalent to a quarter cup of soy sauce, so it is like 3 tablespoons or 3/4 of a cup. The burgers are somewhat salty, but are designed to be. You can add less salt if you like, I would recommend cutting back on the actual salt and not the soy, cause it imparts flavor.
Honestly, though, I did not find them overly salty, but I do tend to add a little good salt and cut back on soy in my raw recipes. Great salt has an abundance of minerals, and soy can irritate candida type symptoms and other yeast growths. But again thanks for checking up on the recipe, it is good to see people are actually reading through and not just accepting for what it is. (I guess it goes along with the raw food lifestyle)
Please, enjoy (the hypertension) just kidding... didn't mean to rub salt in the wound...sorry i really can't stop...
But now i think I get the reference to Jesus Christ, he was probably pretty salty after what those bastards did to him... good one
11.
Could that be a mistake?
12.
2 tablespoons of salt and 1/4 cup of soy sauce?! jesus christ
13.
These sound really special. I love pistachios & pumpkin seeds. Thank you for sharing this gem.