Fresh Burger Mix

Posted Sun, 02/01/2009 - 8:00am

Summary

Yield
SourcereFresh, Wiley, 2007
Prep Time5 minutes

Description

See Book Review: A Review of The China Study.

Ingredients

  • 1 c filtered water
  • 1⁄2 c uncooked hulled millet
  • 1⁄2 c uncooked pearl barley
  • 3 T sunflower seeds
  • 1 1⁄2 T chopped almonds
  • 1 clv garlic
  • 2 T chopped parsley
  • 1⁄2 red onion, peeled and chopped
  • 1⁄4 c grated carrot
  • 3⁄4 c firm tofu
  • 3 T grated beets (i use more)
  • 1 1⁄2 T tamari
  • 2 T spelt flour
  • 2 T nutritional yeast
  • 1⁄4 t cayenne
  • 1⁄4 t chili powder
  • 1 t curry powder
  • 1 t sea salt
  • 1 t corn starch
  • 3 T mixed herbs (equal parts basil, oregano, marjoram, sage, thyme, and tarragon)

Instructions

Put the millet, barley, and water in a pot, bring to a boil, lower heat, and cook until water is all absorbed. Put in a large mixing bowl and let cool.

While the grains are cooking, grind the seeds and nuts in a processor. Add these to mixing bowl.

Puree the garlic, parsley, onion, and carrot. When they are chopped fine, add the tofu and process until smooth.

Add this to the nuts, seeds, and grains in the bowl. Add the remaining ingredients and mix thoroughly with a large spoon. Add a little water or carrot juice, if needed, for shaping patties.

Form into patties. Fry, broil, or grill until slightly crispy on both sides, about 5 minutes each side.

Makes 6–8 per batch. I make a triple batch and freeze them.