Venison Burgers for KD yang xu

Categories: Kidney Yang Vacuity

Tonifying Your Yang Never Tasted So Good:
Venison Burgers for KD yang xu
By Katie Fritz

For burgers:
1 lb. Ground venison
1/3 c. chopped walnuts
1 chicken egg
1/3 c. cooked quinoa
1 tbsp. Mustard
4 cloves garlic, chopped
1/4 onion, chopped
1 tbsp. olive oil
A few splashes Worcestershire sauce (all-natural, por favor)
Pinch salt

Whole wheat buns (or no buns if you are gluten free!)
8 quail eggs, poached
1 beet, grated

Burger prep:
Rinse quinoa before using. Cook 1/3 c. quinoa in 2/3 c. water. Bring to a boil & then reduce heat to simmer. You’ll see the hulls leave the quinoa & you’ll know it’s done. Set aside to cool.

Brown onions & garlic in 1 tbsp. olive oil. Remove from heat & set aside to cool.

Bring a small pot of water to a rolling boil. Crack your quail eggs using a sharp knife give them a few taps in the center w/ the edge of your blade to ease the cracking process. Place cracked eggs, one-by-one, into your pot of water until the egg white are opaque. Remove from water w/ a slotted spoon & place on a paper towel to dry.

Shred your beet w/ a cheese grater & set aside. Wash & dry your lettuce. Set aside.

Pre-heat your oven to 350 degrees.

In a large bowl combine venison, walnuts, quinoa, mustard, Worcestershire, salt & pepper & egg. Mix together the best way I’ve found to do this is to just dig your hand in and start squishing. Please wash them before and after! Once onions, garlic & quinoa are cool enough, add them to the bowl & continue mushing. Form meat into 4 patties & cook in an oiled skillet over medium heat about 5 minutes on each side. Then place in the oven & bake for 5-10 min or until there is just a little pink left in the center of the burgers (depending on how you like your meat cooked).

Fix up your burger:
Spread veganaise on your buns if you so choose. Place a bed of lettuce on the bottom bun, then add the burger. Atop the burger place 2 quail eggs & shredded beets. Place the top bun on & dig in!

TCM analysis:
Venison – warm & sweet: supplements qi, blood & yang
Walnuts – warm, sweet, bitter: strengthens KD yang & LU
Chicken egg – neutral & sweet: supplements blood & yin
Quinoa – sweet & warm: tonifies qi, strengthens SP, warms yang, relieves internal coldness
Mustard – warm, acrid, bitter: stimulates digestion, helps digest fats
Garlic – acrid & warm: moves qi, detoxifies meat, relieves food stagnation
Onion – warm, acrid, sweet: moves qi
Salt – cool & salty: anti-inflammatory, softens
Pepper – warm-hot & v. acrid: enriches yang, expels cold
Worcestershire – mostly warming & expelling stagnation
Whole wheat – neutral-warm, sweet: moistens, enriches yin
Quail eggs – sweet, salty, warm: tonifies qi, restores Jing, warms yang, resolves dampness, activates blood & removes stagnation
Beets – neutral, sweet, sl. bitter: balances SP/ST qi
Lettuce – cool-cold & sweet, sl. bitter: cools heat
Veganaise (whipped soy oil) – neutral-warm, sweet: moistens, acts as a laxative

The overall focus of this recipe is to tonify KD yang with the venison, quinoa, walnuts, pepper & quail eggs. The rest of the ingredients help assimilation and prevent stagnation, since it’s a big ole burger (onion, garlic, mustard, pepper). The lettuce provides some balance w/ its cooling properties & the beets act as a natural digestive enzyme.