A recipe for hunters!

An animal-free burger for all tastes!  Everybody will identify with the taste and texture of this burger!

Makes 11 burgers

2 slices Texas toast bread or 3 slices white bread, 2-3 days old, torn into pieces, and set out to dry a little bit at room temperature

1 c. walnut pieces

1/2 t. liquid smoke

1/4 t. ground allspice

1/2 t. garlic powder

sev. twists freshly ground black pepper

14 oz. tube soy sausage (Gimme Lean Soy Sausage), thawed

1/4 c.  finely minced onion

1 c. chilled, cooked Jasmine rice

Place torn bread pieces, walnuts, liquid smoke, allspice, garlic powder and black pepper in food processor. Process into tiny well-mixed crumbs. Transfer to large mixing bowl. The mixture should make about 2 cups.

Break soy sausage into pieces as you drop them into mixing bowl. Add onion and rice. Using very clean hands and nails, mix and mash till all ingredients are evenly dispersed, and all rice grains are covered by the soy sausage. You don’t want any rice grains sticking out from the burgers. This will take a few minutes. Form into large ball, transfer to covered container and refrigerate for several hours or over night.

To cook burgers. Measure out 1/4 cup per burger. Roll into smooth ball in palms of hands. Flatten evenly into thin burger, then place on clean counter top and flatten further, while evening out the rounded edges. You want them very thin, but not so thin they fall apart. To make this easier, oil hands a little with vegetable oil, but it’s not necessary.

Heat a little oil in skillet till very hot. Lift burgers gently from counter top with pancake turner, and place in hot skillet, over medium high heat. Cook several minutes till crisped on one side, then turn, oil skillet a little more and cook the second side till crisped and burger is cooked throughout. Cook as many burgers as you’ll be using.

Set up your condiment tray, with burger buns, either plain or toasted. Lettuce, tomato, onion, avocado, warmed roasted peppers, relish, mustard, ketchup, Vegenaise (soy mayo), and whatever else your guests would like to choose from to build their own burgers.

Notes: If you don’t use all of the mixture, refrigerate to use throughout week.

Obtain soy sausage in tubes in local whole foods markets. This product can also be sliced and fried as sausage patties for breakfast sandwiches. Follow directions on tube. If you pan fry the burgers in advance, microwave till heated through before serving–in a single layer on plate.

When I make rice, I always make 3 cups (dried), so that I can use it in the recipe I’m making and then use leftover throughout the week.

Rice: 3-3/4 c. water, 1 t. salt. Boil. Add 3 cups rice. Return to boil, stir well, cover tightly. Reduce heat to low and cook exactly 15 minutes. Transfer to bowl, fluff with fork and cool at room temperature before transferring to covered container to refrigerate. This burger was specifically developed with the hunter in mind.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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