Water Chestnut Burgers Recipe
Ingredients
| Lean ground beef | 3/4 pound | |
| 2 dried black mushrooms, soaked and chopped | ||
| 1 stalk green onion, chopped | ||
| Ginger slice | 1 , finely chopped | |
| Salt | 1/2 Teaspoon | |
| Sesame oil | 1/2 Teaspoon | |
| Wine | 1 Teaspoon | |
| Cornstarch | 2 Teaspoon | |
| Oil | 2 Teaspoon | |
| Water chestnuts | 1/2 Cup (16 tbs), chopped | |
| Stock | 1/2 Cup (16 tbs) | |
| Soy sauce | 2 Teaspoon | |
| Sugar | 1/2 Teaspoon | |
| Oyster | 1 Teaspoon, flavored | |
| Cornstarch | 1 1/2 Teaspoon | |
| Wine | 1 Tablespoon | |
| Cornstarch | 4 Tablespoon | |
| Oil | 3 Tablespoon | |
| Spinach | 1/2 pound, blanched | |
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.
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.
Chef
