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Mini Rice Burger

Main

Yields: 4 Servings (4 pcs mini burgers) | Prep time: 45 mins

Ingredients


Rice Patty


  • Roasted sunflower seeds: 53 g

  • Shiitake mushrooms (soaked and drained): 166 g

  • Miso paste: 7 g

  • Mirin: 7 g

  • White pepper: ¼ tsp

  • Sugar: 8 g

  • Tapioca flour: 8 g

  • Cooked multi-grain rice:

    Cooked white rice: 66 g

    Cooked red rice: 10 g

    Cooked quinoa: 7 g


Bean Curd Cake (Yields 6 pcs)


  • Bean curd: 200 g

  • Salt: ¼ tsp

  • Black salt: ¼ tsp

  • White pepper: Pinch

  • Chickpea flour slurry (1:1): 80 g


Pesto


  • Thai basil: 500 g

  • Rice bran oil: 350 g

  • Roasted sunflower seeds: 200 g

  • Salt: A pinch

  • Black pepper: Pinch

  • Lemon juice: 1 tsp


Filling & Assembly


  • Rice patties (prepared above, 35 g per pc, 2 pcs per burger)

  • Bean curd faux egg (prepared above)

  • Tomato slices

  • Lettuce

  • Pesto sauce (prepared above)


Instructions


Step 1: Prepare the rice patties


  1. Process the roasted sunflower seeds and soaked, drained shiitake mushrooms in a food processor until finely chopped.

  2. In a mixing bowl, combine the chopped mushrooms, sunflower seeds, miso paste, mirin, white pepper, sugar, tapioca flour, cooked white rice, red rice, and quinoa.

  3. Knead all the ingredients together thoroughly until the mixture holds its shape.

  4. Portion and shape the mixture into small patties weighing 35 g each (you will need 8 patties in total for 4 mini burgers)

  5. Steam the patties for 5 minutes and set aside.


Step 2: Prepare bean curd patties


  1. Soak the dried bean curd in hot water for around 30 minutes until softened, then drain thoroughly and slice into thin pieces.

  2. In a bowl, combine the sliced bean curd, salt, black salt, white pepper, and chickpea flour slurry (1:1 ratio of chickpea flour and water). Mix well.

  3. Heat a pan over medium heat, add a little oil, and fry the mixture into 6 portions for 1 minute on each side until golden and crispy.


Step 3: Prepare the pesto


  1. Place the Thai basil, rice bran oil, roasted sunflower seeds, pinch of salt, pinch of black pepper, and lemon juice into a blender or food processor.

  2. Blend until completely smooth.


Step 4: Assembly


  1. Place one cooked 35 g rice patty on a serving plate to serve as the bottom bun.

  2. Layer with a piece of crispy bean curd faux egg, a tomato slice, lettuce, and a spread of pesto sauce.

  3. Top with a second 35 g rice patty, press down gently to secure, and serve immediately.

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