Bunya burgers

get

4 small to medium champignon mushrooms chopped small
75g medium grated macadamias
10 bunya "nuts" of the Bunya pine (Araucaria bidwillii)
1 Tbsp tahini
2 slices white bread
3 Tbsp wholemeal flour (spelt flour)
lemon thyme
4 tbsp cold-pressed organic olive oil

do

Remove the hard shell from the bunyas using a short sharp pointed knife. Carefully stab each bunya nut and the press down the knife blade to cut along one side. Remove the soft nut.
Steam the bunyas for 1 hour. Medium grate them.
Soak the bread in boiling water for 30 minutes. Drain and press out the water.
Mix the bread, bunyas, chopped mushrooms, herbs and the ground nuts in a large bowl. Add the tahini.

Click to enlarge the pink fresh colour

Stir well until a sticky mixture forms. Mix well. Knead.
Press the mixture down with a spoon so it is compressed.
Spread the flour on a large dinner plate.
Half fill a dessert bowl with water. Dip a tablespoon in the water and wet your clean hand with water.
Scoop out small amounts of the mixture with the tablespoon to make a spoon-shaped little burger. The water prevents the mixture sticking to the hand and spoon. It also moistens the outside of the burger.
Squeeze the burger onto the spoon, then push it off onto the floured plate. Repeat until all the burgers are made.

Araucaria Bidwillii

Turn the burgers so there is flour on both sides. Add more flour if necessary. Let the floured burgers stand on the plate for some time turning occasionally so they are well covered with flour.
Heat the olive oil in a frying pan at a low to medium temperature.
Fry the burgers in it until golden. Add more olive oil if necessary.
Serve hot immediately or cold on a sandwich.

see also
Bunya Nut and Macadamia Burgers

Bunya Nut and Macadamia Burgers

get
20 bunya nuts
200g macadamia nuts
80 ml tahini
1 small onion
100g organic spelt flour
filtered water
4 tbsp olive oil

do
Steam the bunya nuts in their shells for 40 minutes.
Peel and chop the onion finely. Place in a large bowl.
Mix in the tahini with a wooden spoon.

Medium grate the macadamia nuts and add to the mixture. Mix.
Cut the hit bunya nuts in half with a serrated-edged knife. Removed the bunya flesh and press through a garlic press into the mixture. Mix after each couple of bunya mash is added. It is important to mix the bunya paste in while it is hot or it becomes too firm to mix in. Do a few bunyas at a time leaving the rest in the steamer to keep warm. When they have all been added, mix well. Add some more grated macadamias if necessary to lighten the mixture.
Cool.

Place flour on a large dinner plate. Put some water in a bowl. Put a large flat spoon in the water. Dip your clean hand into the water.
Scoop some of the mixture using the wet spoon and press it hard onto the palm of your wet hand to form a burger. (You can use 2 wet spoons if you don't like to use your hand). Place the firm burger on the flour and turn it. Leave it on the flour and turn occasionally so it becomes covered in flour. Repeat until you have enough burgers. Cover the rest of the mixture and store in the fridge.
Heat some olive oil in a frying pan. Fry the burgers at a low heat until lightly coloured.

These burgers will become quite crunchy if fried golden. If you prefer them that way, they also taste good golden.

Also recommended cold and on the next day.

I use the tahini from the bottom of the jar when it is too thick for other purposes.

More Bunya Burgers

Mushroom Nut Burgers

get
6 medium champignon mushrooms chopped small
150g finely ground macadamias or cashews or mixed
1 medium onion, finely chopped
1 - 2 Tbsp tahini
3 Tbsp wholemeal flour (spelt flour)
herbs (e.g. parsley, thyme)
4 tbsp cold-pressed organic olive oil

do
Mix the finely chopped onions, the chopped mushrooms, herbs and the ground nuts in a large bowl. Add the tahini.
Stir well until a sticky mixture forms. Mix well.
Press the mixture down with a spoon so it is compressed.
Spread the flour on a large dinner plate.
Half fill a dessert bowl with water. Dip a tablespoon in the water and wet your clean hand with water.
Scoop out small amounts of the mixture with the tablespoon to make a spoon-shaped little burger. The water prevents the mixture sticking to the hand and spoon. It also moistens the outside of the burger.
Squeeze the burger onto the spoon and push it off onto the floured plate. Repeat until all the burgers are made.
Turn the burgers so there is flour on both sides. Add more flour if necessary. Let the floured burgers stand on the plate for some time turning occasionally so they are well covered with flour.
Heat the olive oil in a frying pan at a low temperature.
Fry the burgers in it until deep golden. They must be well cooked but not burnt. Add more olive oil if necessary.
Serve hot immediately or cold on a sandwich.
Complementary to rice with pine nuts and currants.