Crispy Noodle Burger

The Crispy Noodle Burger is a delightful vegan twist on traditional burgers, featuring a crunchy noodle patty filled with savory Asian flavors. Served with fresh vegetables and a zesty sauce, this dish offers a satisfying and unique dining experience.

Ingredients

• Rice noodles - 100 grams
• Firm tofu - 150 grams, crumbled
• Carrot - 1 medium, grated
• Green onion - 2, chopped
• Soy sauce - 2 tablespoons
• Cornstarch - 2 tablespoons
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Salt - 1/2 teaspoon
• Pepper - 1/4 teaspoon
• Burger buns - 2
• Lettuce leaves - 2
• Cucumber - 1/2, sliced
• Vegan mayo - 2 tablespoons
• Sriracha sauce - to taste

Steps

1. Cook the rice noodles according to package instructions, then drain and rinse under cold water.
2. In a large mixing bowl, combine the crumbled tofu, cooked rice noodles, grated carrot, green onion, soy sauce, cornstarch, sesame oil, minced garlic, grated ginger, salt, and pepper. Mix well until all ingredients are combined.
3. Form the mixture into two patties, ensuring they are compact. Refrigerate for 10 minutes to help them hold their shape.
4. Heat a non-stick skillet over medium heat and lightly oil it. Cook the patties for about 4-5 minutes on each side, or until golden brown and crispy.
5. While the patties cook, lightly toast the burger buns in a separate pan until golden.
6. Assemble the burger by placing a lettuce leaf on the bottom bun, followed by the crispy noodle patty, sliced cucumber, a dollop of vegan mayo, and a drizzle of sriracha sauce. Top with the other half of the bun.
7. Serve immediately with extra cucumber slices on the side.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 55 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.3 L

Health Benefits

• High in plant-based protein from tofu.
• Contains fiber from vegetables, aiding digestion.

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