Thursday, February 8, 2018

Bunya burgers


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


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

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