Pistachio-Seasoned Burgers
Serves 2 | Preparation 30-40 minutes
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).
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.
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.
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.
