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Dans la lune

April 9, 2016

Fluffy hamburger

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Fluffy hamburger patties

Print this recipe
Fluffy hamburger patties

Ingredients

  • 20g fresh ginger - finely chopped
  • 5 garlic cloves - finely chopped
  • 500g minced beef
  • 1 onion - finely chopped
  • 1 carrot - finely chopped
  • 5 button mushroom - finely chopped
  • 30g fu / Japanese dried wheat gluten
  • 5 tbsp milk
  • 1 egg
  • 3 tbsp tapioca flour
  • 1 tbsp soy sauce
  • 1 tbsp tsuyu

For the sauce

  • 2 tbsp sesame oil
  • 1 tbsp tsuyu
  • 1 tbsp soy sauce
  • 1 tbsp ketchup
  • 1/2 tbsp sesame
  • 1/2 tbsp sugar
  • 100ml water
  • 1 tsp strawberry jam
  • 1/2 tbsp worcestershire sauce

Instructions

  • 1. In a frying pan, add 1 tbsp vegetable oil and stir garlic and ginger until fragrant. Add onion, carrot and continue stir frying until they becomes wilted. Let it cool and set aside.
  • 2. Process the "fu" until finely ground in a food processor and soak in the milk (5 tbsp), set aside.
  • 3. In a large bowl, add minced beef, sauteed vegetables, mushrooms, smashed and soaked fu, beaten egg, tapioca flour, soy sauce, tsuyu all together. Mix them to combine evenly.
  • 4. Shape the portion with your hands into a patty about 8 cm in diameter. Heat the frying pan with 1 tbsp vegetable oil and place the portion onto the pan over medium high heat. Cook both sides until lightly browned. Reduce heat to low. Cook for about 30 mins with a lid.
  • 5. In a small bowl, add all sauce ingredient and mix well. Set aside.
  • 6. Remove the lid and add all the sauce ingredients at at time. Simmer over low heat for another 5 mins or until the sauce gets thick.
  • Serve hot!
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