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Water Chestnut Burgers

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Ingredients
  Lean ground beef/Pork 3⁄4 Pound (340 Gram)
  Dried black mushrooms 2 , soaked and chopped
  Green onion 1 , chopped
  Ginger slice 1 , finely chopped
  Salt 1⁄2 Teaspoon (2 Milliliter)
  Sesame oil 1⁄2 Teaspoon (2 Milliliter)
  Wine 1 Teaspoon (5 Milliliter)
  Cornstarch 2 Teaspoon (10 Milliliter)
  Oil 2 Teaspoon (10 Milliliter)
  Chopped water chestnuts 125 Milliliter (1/2 Cup)
  Soup stock 125 Milliliter (1/2 Cup)
  Soy sauce 2 Teaspoon (10 Milliliter)
  Sugar 1⁄2 Teaspoon (2 Milliliter)
  Oyster flavored sauce 1 Teaspoon (5 Milliliter)
  Cornstarch solution 1 1⁄2 Teaspoon (7 Milliliter)
  Wine 15 Milliliter (1 Tablespoon)
  Cornstarch 60 Milliliter (For Coating, 4 Tablespoon)
  Oil 45 Milliliter (3 Tablespoon)
  Spinach 1⁄2 Pound, blanched and kept warm (340 Gram)
Directions

1. In a bowl, combine ingredients for burgers; mix well and let stand for 10-15 minutes. Make 8 four-inch (20 cm) diameter "burgers." Set aside.
2. Combine dressing mix in sauce pan, bring to a boil, and cook until thickened. Put aside and keep warm.
3. Heat 1 1/2 teaspoons (7 ml) oil in a non-stick pan or skillet over medium-high heat. Dredge surface of burgers with cornstarch. Add 2-3 meat patties to a skillet, fry for 1 1/2-2 minutes per side, until browned. Remove and keep warm. Repeat with remaining patties and oil.

Recipe Summary

Difficulty Level: 
Better Buy
Method: 
Boiled

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