Wednesday, April 20, 2011

Southwestern Burgers with Lime Sour Cream & Pico De Gallo

Every once in a while you eat something so tasty, so flavor packed, so well balanced, that it makes you heave a deep sigh and go "mmm".
The Lime Sour Cream in this recipe is cool, creamy and refreshing. The Pico de Gallo is acidic, sweet, and bold. And then there's the Burger...
This Burger is hearty, protein packed, full of fresh veggies, flavorful spices (like Cumin), and so deceptively meaty (in meatless kind of way). I really don't know what else to say about it!
I'll be toting these burgers along with me for this weekends Family Easter dinner, in addition to a few other things - which I'll elaborate on more in Friday's post. Onto the foodsez!

Important Note about this Recipe
Always always always remeasure your nuts and seeds after soaking them. The nuts/seeds used in this recipe were measured after soaking, because nuts/seeds will expand when soaking in water for an extended period of time. 
Example: 1 cup of Cashews dry and unsoaked will often turn into 1 and 1/2 cups of Cashews after being soaked. If you end up with more nuts/seeds than you need for a recipe you're making simply store any extras in a zip-lock bag and place them in your freezer. Run warm water over them to thaw them out, and use them later on in another recipe.

Southwestern Burgers with Lime Sour Cream and Pico de Gallo
Step 1. Southwestern Burgers
This recipe makes roughly 8 Burger patties if you add all of the ingredients noted. If you decide to cut out any of the veggies then you will have less burger mixture and less patties.
1 c Cashews - soaked 4 hours, drained and dried
1 c Sunflower Seeds - soaked 6 hours, drained and dried
5 Tbsp Water with 3 Tbsp Flaxseed meal - let the flax sit in the water for a few minutes until it thickens
Add the above to your food processor:
Process until your mixture looks like this:
Proceed to add the following ingredients to your food processor (along with the mixture above):
1 c Crimini Mushrooms cubed/chopped
3 Tbsp Oil (your choice - I used Grape Seed Oil)
3 Tbsp Lemon Juice
2 tsp Cumin
2 tsp Onion powder
2 tsp dried Chive
1 tsp dried Basil 
1 tsp dried Dillweed
1 tsp Garlic Granules
1 tsp Paprika
Sea Salt & Pepper to taste
Process it all together - stopping to scrape down the sides once or twice until the mixture begins to move freely around your processor:
Now transfer your Burger mixture into a large mixing bowl and add the following:
1/2 c Corn
1/4 c Onion - chopped/minced
1/4 c Celery - chopped/minced
1/4 c Bell Pepper (red/green/or yellow) chopped/minced
1/4 c Carrot - shredded
(yo basically want all of your veggies to be fairly the same in size)
Mix it all together:
Transfer your Burger mixture to the fridge letting the flavors meld together for at least an hour
Now you get to Assemble your Burgers!
Score your Burger mixture into fours...each quarter will make 2 whole burger patties.
Shape/Flatten your Burgers out to a half inch in thickness and proceed to your "cooking" method of choice noted below:
Dehydrator Method: Dehydrate your Burgers for roughly 3 hours, flipping them over and dehydrating them for another 3 hours = 6 to 7 hours total dehydrating time.
Oven Method: On a parchmend lined baking sheet place your Burgers into your oven set at it's lowest heat, leaving the oven door cracked open at least 6 inches. Leave your Burgers in the oven for 2 hours, checking them periodically. When your Burgers are dry, firm, and browned they should be flipped. Leave them in the oven for the same amount of time on both sides = 4 to 6 hours total oven time.
Your finished Burger should look like this...
Follow the next two steps and meet me at the end of this post for the grand finale!
Step 2. Lime Sour Cream
This is just too easy! And SO gosh darn good!
Lime Sour Cream
3 Tbsp Lime zest (or the zest of one entire lime)
2 or 3 Tbsp of fresh Lime Juice
Sea Salt & Black Pepper to taste
Mix it all together - and there you have it! 
This would also make an amazing salad dressing too. Heck, I had a hard enough time not spooning it into my mouth.
Step 3. Super Simple Pico de Gallo
The fresh Lime juice in this recipe keeps everything fresh for at least a week in your fridge. Season and spice to taste!
1 c chopped Tomato
1 c chopped White Onion
As much fresh Cilantro as you want (I used about a half cup)
3 to 4 Tbsp Lime juice
1/2 tsp Garlic Granules (or fresh Garlic)
1/2 tsp Date Paste (this is optional - I like my Pico with a hint of sweet)
Dash of Cayenne or any other hot spice of choice
Sea Salt & Pepper to Taste
Eat this Burger on a bed of greens, with your favorite bread or roll, or even chop it up and put it into a salad!



  1. Yum, and beautiful as always. Your tutorials are the best! :)

  2. Unbelievable! You are so amazing. I know I keep saying that but I can't believe how talented you are.
    Peace and Raw Health,

  3. This looks so so so delicious! Specially that sour cream (unfortunately it's hard finding a decent vegan substitute around here...)

  4. I just found your awesome blog! I agree that you are very talented. These Southwestern Burgers look delicious! I am following you now and added you to my blogroll:)

  5. For anyone who hasn't tried these burgers... They're AWESOME!