Hemulen

Senior Member
Joined
26 Aug 2020
Local time
10:30 AM
Messages
911
Location
Finland
Pistachio-Seasoned Burgers
pat_j.png

Serves 2 | Preparation 30-40 minutes

Pistachio Powder
35 g (~60-65 ml) pistachios​
Grind the pistachios in a mixer/blender or crush them in a plastic bag with a mallet/hammer and grind them in a mortar with a pestle until powdered.​

Ingredients / Meat Patties
400 g (~420 ml) minced meat (I used thawed deer/venison)​
150 g (~150 ml) crème fraîche​
~17,5 g (~30 ml) pistachio powder (half of the powder)​
25 ml (~2 tablespoons) breadcrumbs​
1 teaspoon dried tomato flakes (or ketchup)​
1 teaspoon Nigella seeds (or 1-2 teaspoons roasted onion flakes)​
0,5 teaspoon jalapeño flakes (or ~1 teaspoon minced jalapeño/chili)​
0,5 teaspoon black pepper​
1 teaspoon (low-sodium) salt​
1 egg​

Instructions / Meat Patties

Set the oven to +225°C (430-435°F, gas mark 7, no fan). Mix the crème fraîche, breadcrumbs, egg, tomato flakes, jalapeño flakes, salt and pepper. Roast the Nigella seeds for 2 minutes on a hot, dry pan. Grind the seeds in a mortar and add into the mixture. Add the meat and mix. Form 4 round patties on a parchment paper on top of a baking tray. Cook the patties in the middle part of the oven for 20-25 minutes until well done. Make the sauce while the patties are cooking. Wrap the patties in foil to keep them warm (if necessary).

Ingredients / Burger Sauce
Juice of 1 lemon​
2 yellow/brown onions​
4-5 tablespoons evoo/macadamia nut oil​
~17,5 g (~30 ml) pistachio powder (half of the powder)​
100 ml cashew milk (or skimmed milk)​
2 heaped teaspoons sundried tomato-garlic paste (or sundried tomato pesto or 4 sundried tomatoes and 1 clove of garlic)​
3-4 teaspoons caster sugar​
1 teaspoon dried dill​
~0,5 teaspoon salt​
~0,25 teaspoon black pepper​

Instructions / Burger Sauce

Set the grill/broil resistor to +250°C (~480°F, gas mark 9, no fan). Cut the onions into thin slices and scatter them on a heat-resistant parchment paper or foil on top of a baking tray. Drizzle with oil and roast for 15-20 minutes until nicely charred. Don’t shut down the resistor. Squeeze the lemon juice and mix the onions and the rest of the ingredients in a blender/mixer.

Accompaniments
200-300 g goat cheese rounds (4 thinly cut pieces)​
4 ready-made hamburger buns/rolls​
4-8 teaspoons tomato ketchup​
40-50 g (~200 ml) sunflower shoots, sprouts or lettuce​

Bake/toast the goat cheese rounds on top of parchment paper or foil for 5-7 minutes. Add the halved hamburger buns/rolls (cut side upwards) on the sheet for 60-90 seconds when the cheese is almost done.

Assemble the hamburgers and enjoy.

54712


pat_a.png


pat_b.png


pat_c.png


pat_d.png
 
Top Bottom