Water Chestnut Burgers Recipe


Difficulty LevelBetter BuyHealth IndexAverage


 Lean ground beef/Pork3⁄4 Pound (340 Gram)
 Dried black mushrooms2 , soaked and chopped
 Green onion1 , chopped
 Ginger slice1 , finely chopped
 Salt1⁄2 Teaspoon (2 Milliliter)
 Sesame oil1⁄2 Teaspoon (2 Milliliter)
 Wine1 Teaspoon (5 Milliliter)
 Cornstarch2 Teaspoon (10 Milliliter)
 Oil2 Teaspoon (10 Milliliter)
 Chopped water chestnuts125 Milliliter (1/2 Cup)
 Soup stock125 Milliliter (1/2 Cup)
 Soy sauce2 Teaspoon (10 Milliliter)
 Sugar1⁄2 Teaspoon (2 Milliliter)
 Oyster flavored sauce1 Teaspoon (5 Milliliter)
 Cornstarch solution1 1⁄2 Teaspoon (7 Milliliter)
 Wine15 Milliliter (1 Tablespoon)
 Cornstarch60 Milliliter (For Coating, 4 Tablespoon)
 Oil45 Milliliter (3 Tablespoon)
 Spinach1⁄2 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.