Crumbed Mushroom Soy Burger
Crumbed Mushroom Soy Burger
3 to 4 mushrooms or 1/3 cup diced mushroom
½ cup soy beans
½ cup glutinous rice flour for patties
1/3 cup Panko bread crumb
Multigrain Buns
½ tsp salt
¼ tsp sugar
½ tsp oil for patties mix and 1 tbsp oil to cook the patties
2 ½ tbsp water
black pepper to be sprinkled in patties mix
1. Soak soy beans.
2. To make Glutinous rice flour water, Flour to Water ratio 1 to 1.
3. Use food processor safely.
4. Soy bean granule size 2-3mm long by 1mm wide.
5. Carefully control cooktop heat to make well-cooked patties with crispy golden brown sides.
6. Use wavy edge knife to cut buns.
7. Warm buns to get best taste result.
8. Sauce and topping veggie stick to this recipe.
Coating to crumb: 2 tbsp glutinous rice flour, 2 tbsp water, ¼ tsp salt
Bedding: Dijon mustard
Topping: Baby Rocket, Cos lettuce
Sauce: BBQ sauce
1. Soak soy bean overnight.
2. Grind soy bean into granules.
3. Dice fresh mushrooms or use diced mushrooms.
4. Make glutinous rice flour water by adding 2 tbsp glutinous rice flour with 2 tbsp water, plus ¼ tsp salt.
5. In a big bowl, put soy bean granule, diced mushroom, salt, oil, sugar, black pepper and half of the glutinous rice flour, mix them, then add the rest of glutinous rice flour, add water to adjust patties’ softness.
6. Mix them into dough. Separate them into four.
7. Make patties. Coat them with flour water, then stick the Panko bread crumbs onto patties.
8. Cook patties in flat pan.
9. Control heat to well cook the patties and make both sides of the patties in golden brown.
10. Make burgers with Bread bun, mustard sauce as bedding, lettuce, patties, baby rockets. Dressed with BBQ sauce.
11. Enjoy.
