Water Chestnut Burgers
|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)|
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.