Hawaiian Pizza Burger & Pineapple Ice Cream | Interview and Cooking with Nate & Lissa
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Hawaiian Pizza Burger
INGREDIENTS
• 3 PITTED MEDJOOL DATES
• 1 CUP OF CHOPPED PINEAPPLE
• 1/2 CUP SUNDRIED TOMATOES
• 6 BROWN CREMINI MUSHROOMS
• 1 SMALL SWEET ONION
• 2 TBSP PSYLLIUM HUSK
• 1 TBSP CHIA SEEDS
• 1 JALAPENO
• 1 RED BELL PEPPER
• 1 TBSP ONION POWDER
• 1 TBSP OREGANO
• 1 TSP SMOKED PAPRIKA
• 1/4 CUP FRESH BASIL
• 1/8 TSP BLACK PEPPER
SAUCE
• PINEAPPLE TOMATO
• 1 CUP PINEAPPLE CHUNKS
• 1/2 CUP SUNDRIED TOMATOES
• 1/4 CUP FRESH BASIL
• 1 TSP OREGANO
• 2 CLOVES GARLIC
• 2 PITTED MEDJOOL DATES
BLEND WITH A SMALL AMOUNT OF WATER UNTIL A THICK CONSISTENCY, ADDING THE BASIL AND OREGANO LAST, PULSING FOR A FEW SECONDS
TOPPINGS
• AVOCADO OPTIONAL
• FRESH TOMATO SLICES
• FRESH PINEAPPLE SLICES
• FRESH RED ONION SLICES
• CHIFFONADE BASIL
BUN SUGGESTION
• THE "ICEBUGER" (INSTRUCTIONS TO CUT ICEBERG IN VIDEO)
NICE CREAM
• 1 FRESH ATAULFO MANGO
• 2 CUPS FROZEN PINEAPPLE
• 2 FROZEN BANANAS
• 1/8 TSP TURMERIC 1/8 TSP BLACK PEPPER.
BLEND IN THE VITAMIX OR FOOD PROCESSOR
THE CREATION
• IN THE FOOD PROCESSOR, COMBINE THE BURGER PATTY INGREDIENTS UNTIL CHUNKY
• ONCE BLENDED, TAKE A HANDFUL OF THE BURGER MIXTURE AND SQUEEZE OUT AS MUCH OF THE LIQUID AS YOU POSSIBLY CAN. USE A CHEESECLOTH OR NUT MILK BAG IF YOU LIKE. FORM INTO PATTIES
• PLACE BURGER PATTIES ON A SOLID DEHYDRATOR SHEET AND DEHYDRATE FOR
4-6 HOURS AT 110F, FLIPPING THE PATTY ABOUT 2 HOURS THROUGH THE PROCESS AND TRANSFERRING THEM TO A MESH TRAY. DEHYDRATE LONGER AS NECESSARY
• CREATE YOUR SAUCE. A GOOD ONE FOR THIS BURGER IS THE PINEAPPLE TOMATO FROM PAGE 158
• PREPARE ANY OTHER DESIRED TOPPINGS
• CHOOSE YOUR BUN. CREATE YOUR BURGER WITH BUN BOTTOM, FOLLOWED BY SOME SAUCE, LETTUCE, PATTY, FRESH TOMATO, PINEAPPLE, RED ONION, MORE SAUCE, A FEW AVOCADO SLICES, AND FINALLY THE TOP BUN.
Видео Hawaiian Pizza Burger & Pineapple Ice Cream | Interview and Cooking with Nate & Lissa канала CHEF AJ
https://transactions.sendowl.com/stores/14628/207580
Hawaiian Pizza Burger
INGREDIENTS
• 3 PITTED MEDJOOL DATES
• 1 CUP OF CHOPPED PINEAPPLE
• 1/2 CUP SUNDRIED TOMATOES
• 6 BROWN CREMINI MUSHROOMS
• 1 SMALL SWEET ONION
• 2 TBSP PSYLLIUM HUSK
• 1 TBSP CHIA SEEDS
• 1 JALAPENO
• 1 RED BELL PEPPER
• 1 TBSP ONION POWDER
• 1 TBSP OREGANO
• 1 TSP SMOKED PAPRIKA
• 1/4 CUP FRESH BASIL
• 1/8 TSP BLACK PEPPER
SAUCE
• PINEAPPLE TOMATO
• 1 CUP PINEAPPLE CHUNKS
• 1/2 CUP SUNDRIED TOMATOES
• 1/4 CUP FRESH BASIL
• 1 TSP OREGANO
• 2 CLOVES GARLIC
• 2 PITTED MEDJOOL DATES
BLEND WITH A SMALL AMOUNT OF WATER UNTIL A THICK CONSISTENCY, ADDING THE BASIL AND OREGANO LAST, PULSING FOR A FEW SECONDS
TOPPINGS
• AVOCADO OPTIONAL
• FRESH TOMATO SLICES
• FRESH PINEAPPLE SLICES
• FRESH RED ONION SLICES
• CHIFFONADE BASIL
BUN SUGGESTION
• THE "ICEBUGER" (INSTRUCTIONS TO CUT ICEBERG IN VIDEO)
NICE CREAM
• 1 FRESH ATAULFO MANGO
• 2 CUPS FROZEN PINEAPPLE
• 2 FROZEN BANANAS
• 1/8 TSP TURMERIC 1/8 TSP BLACK PEPPER.
BLEND IN THE VITAMIX OR FOOD PROCESSOR
THE CREATION
• IN THE FOOD PROCESSOR, COMBINE THE BURGER PATTY INGREDIENTS UNTIL CHUNKY
• ONCE BLENDED, TAKE A HANDFUL OF THE BURGER MIXTURE AND SQUEEZE OUT AS MUCH OF THE LIQUID AS YOU POSSIBLY CAN. USE A CHEESECLOTH OR NUT MILK BAG IF YOU LIKE. FORM INTO PATTIES
• PLACE BURGER PATTIES ON A SOLID DEHYDRATOR SHEET AND DEHYDRATE FOR
4-6 HOURS AT 110F, FLIPPING THE PATTY ABOUT 2 HOURS THROUGH THE PROCESS AND TRANSFERRING THEM TO A MESH TRAY. DEHYDRATE LONGER AS NECESSARY
• CREATE YOUR SAUCE. A GOOD ONE FOR THIS BURGER IS THE PINEAPPLE TOMATO FROM PAGE 158
• PREPARE ANY OTHER DESIRED TOPPINGS
• CHOOSE YOUR BUN. CREATE YOUR BURGER WITH BUN BOTTOM, FOLLOWED BY SOME SAUCE, LETTUCE, PATTY, FRESH TOMATO, PINEAPPLE, RED ONION, MORE SAUCE, A FEW AVOCADO SLICES, AND FINALLY THE TOP BUN.
Видео Hawaiian Pizza Burger & Pineapple Ice Cream | Interview and Cooking with Nate & Lissa канала CHEF AJ
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