View Full Version : Boutenko Live Garden Burger Question...
07-28-2005, 03:50 PM
I know this receipe did not come from Alissa's book, but hey this is where I hang out....lol I do have Alissa's book, but I'm alternating between the books with receipes....anywho to my question. Mine did not ever really get thick enough to make balls or fillets. I added nutritional yeast, some parsley which were recommended as thickners. The stuff is heavenly, but its more like a tuna/salmon salad than a burger. Is this normal or maybe should I add more thickners? I added about 2 tablespoons of each the yeast and parsley.
07-28-2005, 03:54 PM
I don't know - sorry :p but I would like t have the recipe. I don't think Alissa mind these , cause we post stuff all the time. So if you will please share!
07-28-2005, 04:41 PM
Grind 1 pound of your favorite nuts in a food processor. Combine the following ingredients and put through a champion juicer w/the blank plate in or grind in a food processor:
1 pound carrots
1 medium onion
1 Tablespoon sweetner (honey, very ripe banana, raisins)
1 Tablespoon oil
1-2 Tablespoon poultry seasoning (or other seasoning)
sea salt to taste
If the mixture is not firm enough, add one or more of the following thickners: dill weed, dried garlic, dried onion, dried parsley flakes, nutritional yeast, psyllium husk powder, or ground flaxseeds. Form into balls, cutlets, or fillets and sprinkle wiyh a little paprika before serving.
Note: if you want "fishburger" add seaweed ((dulse, kelp,nori) to the mixture.
07-28-2005, 04:47 PM
Oh yeah I used cashews (I ordered them from a site which said they were truly raw with no heat whatsoever from some island) yeah I know a lot of help there huh? lol Now i can't even find where I ordered them from!! I also used 1 tablespoon of poultry seasoning and added some garlic as the other tablespoon.
07-28-2005, 07:39 PM
I tried this recipe too - it is from Victoria Boutenko's book, I believe. I had the same problem, not really thick enough to stay together on it's own. I hope one of our wonderful chefs here has an answer!
On the up side - it tasted wonderful, even my hubby ate this one :) .
07-28-2005, 07:46 PM
From the pics I've seen in their books, they almost always form it into some kind of loaf on a platter but it seems like it's kinda scooped out and eaten on crackers, etc. kinda like a cooked cheese log or something would.
I have made it several times and it does taste very yummy, but it has never held up as a patty or fillet on it's own for me either. So-oooo, I either use it as a pate' or I make patties and dehydrate into "burgers" which is also yummy.
I think they also use it to make their "burgers" by filling portabella mushroom caps with it and using the mushrooms as their "bun". I saw this in "Eating Without Heating".
07-28-2005, 08:00 PM
How about adding a few Tablespoons of finely ground flax seeds. They wouldn't mess up the taste and would allow you to make a thicker burger
07-28-2005, 08:19 PM
Well now I don't feel like I made a flop! :) It is very good and my hubby kept raving about it (he has no intentions of going raw) However, since I have been experimenting he said I could make stuff like that for him 4 nights a week and he would love it! lol :)
Come to think of it Rawkinloc, it was shown in the book as a loaf. I just wrapped it up in romaine leaves and called it good! I also made the jicama spicy fries and the kids gobbled them up.
So my plans now are to keep experimenting.
Thanks guys for the replies!
07-29-2005, 12:30 AM
I ate this as made and served by the Boutenkos themselves.
The name "burger" is misleading. It was formed by using an ice cream scoop and placed on top of lettuce and/or sprouts and tomato on a flax cracker (with another flax cracker underneath to make a sandwich with). It doesn't hold together like a raw burger that's been dehydrated.
So ... you made it perfectly!
07-29-2005, 01:16 PM
A friend and I just made this very recipe for the first time today....I really liked it, but it was more of a "scoop" out meal....probably would be great dehydrated, but I ate it rolled in a romain leaf! Great flavor.
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