serves 4
Ingredients:
* 300 g minced meat (half pork half beef)
* Zucchini slices* Beansprout
* Chinese cabbage
* Oyster Mushroom (or any kind of mushroom you like)
* Ginger Syrup
* Soy sauce
* Buns
* Garlic
* Ginger
Optional:
* Crispy onions
* Sambal
* Breadcrumbs
Preparation:
Finely cut the ginger and garlic and put the meat in a bowl. Mix with the ginger, garlic, a dash of soy sauce and optionally the breadcrumbs. Leave alone for a while so the flavours can blend.
Meanwhile cut the cabbage in as big of a size you want, I used large strips, since it shrinks while stir frying. Since I used it for the topping I wanted it to be as large as possible while still maintaining a medium structure. Cut the mushrooms in 1 cm strips. Now we can make 4 burgers of the meat mixture.
Heat up a saute pan or wok and stir fry the cabbage and mushrooms, and after 1 minute add a little bit of soy sauce and ginger syrup and mix, turn the heat to low, or better off if you want to keep the crispness of the cabbage.
Heat up a grill pan and cut the buns in half. If you like you can roast the buns for a bit until the pan gets hot enough to grill the burgers, and the zucchini slices. For the burgers; grill 3 minutes on each side. Meanwhile put the beansprout in a sieve and pour boiled water over them.
When everything is done we will finish the burger by putting it all together.
Bottom bun, ginger syrup if you want, cabbage, beansprout, burger, zucchini slices, crispy onions, and on the top bun a bit of sambal (chili paste) if you want some spice, and then the top bun.
This was a surprisingly tasty hamburger for a change and I hope you will like it as much as we did.
Enjoy!
Mike & Leda
