Burger Chay

Burger Chay is a delicious and satisfying vegan Vietnamese burger that combines the flavors of lemongrass, mushrooms, and fresh herbs, all packed into a crispy patty. Served with a tangy vegan mayo and fresh vegetables, this burger is a delightful twist on traditional Vietnamese street food.

Ingredients

• Button mushrooms - 150 grams, finely chopped
• Firm tofu - 200 grams, drained and crumbled
• Lemongrass - 1 stalk, finely minced
• Garlic - 2 cloves, minced
• Shallot - 1 small, finely chopped
• Carrot - 1 small, grated
• Cornstarch - 2 tablespoons
• Soy sauce - 1 tablespoon
• Black pepper - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Fresh cilantro - 2 tablespoons, chopped
• Vegetable oil - 2 tablespoons (for frying)
• Whole wheat burger buns - 2
• Vegan mayonnaise - 2 tablespoons
• Sliced cucumber - 1/2, thinly sliced
• Sliced tomato - 1 medium
• Lettuce leaves - 2 leaves

Steps

1. In a pan over medium heat, add 1 tablespoon of vegetable oil and sauté the minced garlic, shallot, and lemongrass until fragrant, about 2-3 minutes.
2. Add the chopped mushrooms and grated carrot to the pan and cook until the mushrooms are softened and moisture has evaporated, about 5 minutes. Remove from heat and let cool slightly.
3. In a large mixing bowl, combine the crumbled tofu, sautéed mushroom mixture, cornstarch, soy sauce, black pepper, salt, and chopped cilantro. Mix until well combined.
4. Shape the mixture into two equal patties. Refrigerate for 10 minutes to firm up.
5. In a skillet, heat the remaining tablespoon of vegetable oil over medium heat. Fry the patties for about 4-5 minutes on each side or until golden brown and crispy.
6. To assemble the burgers, spread 1 tablespoon of vegan mayonnaise on each bun, add a lettuce leaf, place the crispy patty, top with sliced tomato and cucumber, and close the bun.

Nutrition

• Calories: 320
• Protein: 15 g
• Carbs: 40 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• High in plant-based protein from tofu and mushrooms.
• Rich in vitamins and minerals from fresh vegetables and herbs.

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