Lanzhou Veggie Burger

The Lanzhou Veggie Burger is a delightful fusion of traditional Chinese flavors and modern vegetarian cuisine, featuring a savory mushroom and tofu patty, topped with fresh herbs and spicy sauce. Served in a soft steamed bun, this burger is a satisfying and healthy choice for any meal.

Ingredients

• Button mushrooms - 150 grams, finely chopped
• Firm tofu - 100 grams, crumbled
• Green onions - 2, finely chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Cornstarch - 2 tablespoons
• Bread crumbs - 50 grams
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Steamed bao buns - 2
• Cucumber - 1/2, sliced thinly
• Fresh cilantro - a handful, chopped
• Spicy chili sauce - to taste

Steps

1. In a skillet over medium heat, add sesame oil and sauté the minced garlic and grated ginger until fragrant, about 1 minute.
2. Add the finely chopped mushrooms and cook until they release moisture and become tender, about 5-7 minutes.
3. In a mixing bowl, combine the sautéed mushroom mixture, crumbled tofu, green onions, soy sauce, cornstarch, bread crumbs, salt, and black pepper. Mix well until fully combined.
4. Form the mixture into two patties.
5. In the same skillet, add a little more oil if needed and cook the patties over medium heat for about 5-6 minutes on each side, until golden brown and firm.
6. While the patties are cooking, steam the bao buns according to package instructions until soft and warm.
7. Assemble the burger by placing a patty inside each bao bun, topping with sliced cucumber, chopped cilantro, and spicy chili sauce to taste.
8. Serve immediately and enjoy your Lanzhou Veggie Burger!

Nutrition

• Calories: 350
• Protein: 18 g
• Carbs: 35 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.4 L

Health Benefits

• Rich in plant-based protein from tofu and mushrooms.
• Contains antioxidants and vitamins from fresh vegetables.

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