(Image by www.adrianalfordphotography.com)
While grass-fed meat is definitely on the Ray Peat menu, there is some debate on the forum & groups as to how much everyone should be eating.
Issues may include:
- Difficult to digest
- Maybe too high in PUFA (like chicken)
- Too much iron
- Too high in phosphorus
- Too high in tryptophan, methionine, cystine
- Should eat all parts of the animal not just muscle meat
And for some like me, it just makes me feel blah – heavy on digestion, tired, sluggish, foggy in the head etc. I hate cooking with it and the smell of it. So I compromise and only have fish.
So even if you are a meat eater, sometimes you just might feel like a break from it. This dish is really filling but light at the same time.
(makes about 5, food processor required)
2 cups baked pumpkin
½ cup cooked veges (like zucchini or peppers)
2 slices gluten free bread (or sour dough)
¼ cup potato starch
2 large mushrooms
½ cup cheddar cheese ( or Feta or Parmesan cheese)
½ cup cooked rice
½ large onion
¼ tsp onion powder
¼ tsp sweet paprika
2 TBS Worcestershire sauce (or coconut amino soy)
1 TBS fresh garlic (or garlic powder)
2 TBS butter
How to do it…
Ok so it can be a bit all over the place, so bear with me and I will try and make it easy…
Bake your pumpkin. I rub in a little refined coconut oil, and salt and bake on 200C (400F) for 30 minutes.
Pull out the pumpkin and put the two slices of bread in the oven and turn it down to about 100C (200F) – you want to leave the bread in there for about 30 minutes, so it goes rock hard. (If you leave the oven up too high, it will burn on the outside and stay raw in the middle.)
If you don’t already have left over cooked veges, then you can boil up a bit of zucchini or you might want to bake them as well with the pumpkin. Up to you. Just make sure it’s not too watery.
While all that oven stuff is going on, chop your mushrooms and onions (peppers and garlic – if using.) Fry these up with all spices in the butter in a frying pan, over low heat until soft. Then leave it in the pan until later.
When your bread is crispy (but not burned!) take it out of the oven, break it up into smaller pieces then whack it in the food processor to make breadcrumbs. This may take a few minutes. Pour into another bowl when done. If you still have any chunky bits, just pull them out.
Measure out your potato starch and be ready to bring everything together.
Back in the food processor, add your pumpkin, the egg, Worcestershire sauce and a bit of salt and pepper. Whiz until well combined.
At this point it looks like a bit of a sloppy mess, but don’t worry, the dry ingredients of the breadcrumbs and a bit of flour help bring it all together.
Pour the pumpkin mix into a bowl. Then add the rice, cheese, fried mushrooms etc And gently stir through. Next go the breadcrumbs and flour last of all. It starts looking a bit more pliable and you feel a great sense of relief!
Clean out your frying pan and grab a bit more butter (or coconut oil.) Put it on medium heat.
So to form your burger, wet your hands and scoop out a heaped tablespoon full of the mix and mold into a round burger shape and place in the heating pan. Keep doing this until all the mix is used up.
Fry on each side for about 3-4 minutes – it should be browning on the outside.
Then serve however you like your burgers.
Maybe serve with…
- sweet chilli sauce/tomato sauce
- slow fried onions
- beetroot slices
- slice of cheese
- grated carrot
Leftovers keep in the fridge up to 3 days. I haven’t tried freezing them.
So this is far more involved than I usually like my cooking, however it is much easier if you just have pre cooked pumpkin and veges from previous days. You can also experiment and use different things in it, however I believe the breadcrumbs, flour and possibly the egg are pretty much essential for it to work.
Happy cooking and I’d love to see your pics if you make it!