Recipe of the Week: Jalapeno Burgers

When I finished testing the last recipe for my 'Best of Raw Freedom Community' ebook, I told Don I'd be taking a break from the kitchen for a week. Yeah, right! As though I could stay that long without playing with food! lol

After two or three days off (well hey, that's better than nothing, right?), I decided to ease back into raw food prep with a short 'D Day' - that's 'Dehydrator Day' for the non-initiated. ;-) I whipped up a few things that require just a few hours of dehydration: Ani Phyo's Black Sesame Sunflower Bread (for the umpteenth time!), Chryssy's Kale Goddess Chips, Gina Panayi (the Raw Greek)'s Olive Bread and Alissa Cohen's Bean-less Falafels.

Playing in my new kitchen...
As you can see, we've covered the stove in order to get extra counter space.

The truth is that I couldn't wait to try Ocean's favorite burger recipe which she shared a while back on Raw Freedom Community Forum. Sometime, uncooking gems slip right under my nose, but thankfully, I can count on other RFC members to keep bringing them to my attention. Those burgers are really awesome!!! Love, love them! And the fact that they don't require much dehydration is a real bonus. Another meal that can be whipped up in no time. Yay! Definitely a new favorite!


Jalapeno Burgers
From The Daily Raw Cafe
Posted by Ocean on Raw Freedom Community

1 jalapeño pepper, finely chopped
1/2 onion, finely chopped
1 cup walnuts, soaked for 4 hours
1/4 cup sun-dried tomatoes, soaked until very soft, reserve 1/8 cup soaking water
1 tablespoon Nama Shoyu
1 teaspoon Hamburger seasonings
1 teaspoon sea salt
1/2 teaspoon black pepper

In a food processor, combine walnuts, sun-dried tomatoes and soaking water until you achieve a meat consistency. Remove from processor.

In a mixing bowl, lightly mix together walnut meat, onions, jalapeno peppers, Nama Shoyu, salt and pepper.

Shape into 6 patties. Serve.

Optional: Dehydrate at 115 degrees for 1 hour.

Carmella's Notes:
~ I used only half a jalapeño (to be safe) and green onion instead of onion. I also subbed hamburger seasonings with salt-free spike. It turned out just the right spiciness for us.

~ I dehydrated the burgers for a couple of hours at 115 or so, and served them with pesto, but they are so tasty that they would be delish on their own.

~ This makes 6 fairly small patties (they were meant as sliders which are miniature hamburgers.) Next time, I'll at least double the recipe; sure wouldn't mind eating those burgers two days in a row as they are so darn good!


I served them with a mixed green salad (fresh from the garden!), home grown sprouts and a recipe I hadn't made in ages, Avocado Fries, which perfectly complemented our meal. Oh my! What a feast!