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
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