Hawaiian BBQ Walnut Burger
Serves 2 – 4
2 Cups Dried Walnuts (Make sure you’ve soaked them for 8-hours before drying)
1/3 C Red Onion
4 Cloves Whole Garlic
1 TBS + 1 tsp BBQ Seasoning (Trader Joes African Smoke Seasoning Recommended)
2 TBS Extra Virgin Olive Oil
5-8 Pitted, Oil-cured, Black Olives
1/3 Cup Fresh Sage Leaves
1/2 Habanero or Jamaican Scotch Bonnet Pepper, deseeded
1 tsp Whole Cumin Seed
1/3 Cup Raisins
3 Raw Nori Seaweed Sheets
Green Leaf or Butter Lettuce
Beef Steak Tomatoes
My Walnut Burger:
( made 2 burger patties )
2 cups walnuts rinsed, then soaked overnight in water, drained
1/4 cups red onions, diced (50 grams)
30 grams young coconut meat
1 tablespoon unpasturized miso paste
1 tablespoon maple syrup
1/4 raw nori sheet )
20 grams black olives ( about 5 )
1/8 teaspoon cumin
dash granulated garlic
dash sweet paprika
dash cayenne pepper
dash dried crushed rosemary
1/2 teaspoon dried oregano
dash ground black pepper
Blend the above in a food processor. (I used my blender)
1/4 raw nori sheet (6 grams) [ you should use kitchen scissors to chop the nori ]
5 grams fresh cilantro
5 grams fresh parsley
1/4 cup thinly sliced red onion
Place walnut mixture in a bowl. Add chopped herbs, nori and sliced onion.
Stir in by hand the chopped herbs, nori and sliced onion.
This makes a very wet batter so I coated mine with shredded dried coconut.
I made a circle on the tela-flex covered dehydrator tray with the shredded coconut, formed a patty in my hand and inverted it over the coconut circle. I sprinkled additional coconut over the top.
I am dehydrating the burges at 104 degrees until they are firm enough to turn over. I will turn them over onto a dehydrator tray mesh and remove the telaflex sheet.
I want a crust on the outside. I want a firm but not dried/hard interior.