1 jalapeno pepper, finely chopped
1/2 onion, finely chopped
1 cup walnuts, soaked for 4 hours
1/4 cup sun-dried tomatoes, soaked until very soft, reserve 1/8 cup soaking water
1 tablespoon Nama Shoyu
1 teaspoon Hamburger seasonings
1 teaspoon sea salt
1/2 teaspoon black pepper
In a food processor, combine walnuts, sun-dried tomatoes and soaking water until you achieve a meat consistency. Remove from processor.
In a mixing bowl, lightly mix together walnut meat, onions, jalapeno peppers, Nama Shoyu, salt and pepper. Shape into 6 patties. Serve.
Optional: Dehydrate at 115 degrees for 1 hour.
Raw food Chef Level 1/Herbalist
As I was ruffling through the fridge, I noticed a lone little jalapeno pepper hidden in a corner. The poor thing has been sitting in there for at least 10 days. I had every intention to make this burger but got caught up with the ebook and all.
I'll be definitely trying them over the weekend. Will report back!
We just finished dinner: salad, avocado fries and the jalapeno burgers. Oh my! What a feast! Those burgers are really awesome!!! Love, love them! I made them with half a jalapeno (to be safe! ) and green onion instead of onion. I also didn't use hamburger spice but spike instead.
I dehydrated them for a couple of hours at 115 or so. Served them with pesto but they were delish on their own as well.
A new favorite and I love how they don't require much dehydration. Another meal that can be whipped up in no time. Yippee!
2 teaspoons paprika
1 1/2 teaspoons ground black pepper
1 1/4 teaspoons Sea Salt
1/2 teaspoon dark brown sugar (Rapadura)(Stevia) * agave?
IF PREPARING A BATCH FOR STORING DO NOT USE AGAVE
YOU CAN ALWAYS ADD IT WHEN PREPARING THE 'BURGERS'
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper