ACORN FLOUR MAC

Really, any way you would prepare a traditional hamburger, falafel, or kebab meat suits them, from gyros to banh mi to Big Mac style double decker burgers.

These are incredibleВ simply served on a soft roll, with a dab of chile sauce or mayonnaise, some crispy lettuce and a few sliced onions. However, I have found that simply adding sautГ©ed mushrooms to the burger is much tastier. The original recipe calls for the burgers to be stuffed with meat or sautГ©ed mushrooms, and this can be done (I would recommend adding a fewВ tablespoons of flour first if you go that route). I usually fry the patties in a small amount of oil until brown and crispy on the outside, but you can also bake them at high heat. This recipe usually makes four burgers, about 3.5 oz each before frying. Mix the ingredients by hand and form into small patties. You donвЂ™t need particularly finely-ground flour for this, but you do need to process the potatoes so that they are fluffy and light, so a food mill, ricer or other form of fine-processing is required.ДЎ 1/2 cups riced or milled cooked potatoesДЎ/2 cup acorn flour (preferably cold-leeched red oak flour)ДЎ tbs prepared mustard (preferably high quality whole-grain or homemade) Unlike a lot of вЂњveggieвЂќ burgers it doesnвЂ™t rely on pulses or TVP so it melts in your mouth, the way a properly cooked burger does. These acorn burgers use the latter, combined with milled or pureed potatoes to make a burger that is soft, somewhat fragile and has an amazing rich umami flavor. Processing acorns, too may be an exhaustive activity but it pleases me to no end, and there are few wild food products I treat with more reverence than a jar of pickled acorns or a tub of acorn flour. I look forward with great eagerness to harvesting acorns in the fall, for while time-consuming it is a supremely relaxing activity. Though acorns are considered largely a famine food in most of Europe, they arenвЂ™t really thought of as food at all here in the US, even though they formed a substantial part of the diet of many early settlers.ДЇor me, there is likely no more significant wild food in my diet than acorns.В Not perhaps, in terms of quantity вЂ“ but in terms of importance. My eternal thanks to Steffi / Sycamore SpiritsВ for translating this and many other recipes for me from a cookbook brought to the states with her from Germany. This is an eminently simple preparation, adapted from a traditional German recipe.

Acorn flour