Spicy Japanese Burger

PREP 15 MIN COOK  30 MIN

 With a tofu-based burger and the kick of wasabi mayo, sriracha hot sauce, miso and a pickled ginger slaw, you’ll be wondering how he packed so much flavour between two buns.

INGREDIENTS based on 1 serving

1⁄4 tbs chia seeds 

1⁄2 tbs water 

olive oil spray 

1 medium (70g) wholegrain/wholemeal roll (or gluten free) toasted, or warmed

Burger Mix

38g frozen podded edamame defrosted, or not if you want a bit of texture

38g firm tofu well drained

1⁄8 cup (11g) buckwheat flour 

1⁄4 tbs sriracha sauce (chilli garlic sauce) 

salt & pepper, to taste

3⁄4 tsp miso paste 

1⁄4 tbs soy sauce (or tamari if gluten free) 

Wasabi Mayonnaise

1⁄2 tsp wasabi paste 

1⁄3 tbs mayonnaise (regular or egg free) 

1⁄2 tsp soy sauce (or tamari if gluten free) 

1⁄2 tsp lemon juice 

Carrot & Ginger Slaw

1⁄2 carrot (medium) julienned

1⁄2 Lebanese cucumber julienned

1⁄4 spring onion thinly sliced

1⁄2 tsp rice wine vinegar 

1⁄4 tsp sesame oil 

1⁄4 tsp black sesame seeds 

1⁄4 tbs pickled ginger shredded

METHOD

Preheat oven to 220°C and line a baking tray with baking paper.

To make the chia ‘egg’, mix chia seeds and water together and leave for 5 minutes to thicken.

Place all of the burger mix ingredients, including chia 'egg' into a food processor and process until smooth. Slowly add buckwheat flour until well combined. Remove and shape into patties and spray with oil.

Heat a non-stick frypan over high heat and cook the burgers for 2-3 minutes each side. Transfer to tray and place in oven to cook for 25 minutes to create a firmer and crispier burger.

At the same time, toss together the slaw ingredients and set aside.

In another small bowl mix wasabi mayonnaise ingredients together, set aside.

Spread wasabi mayonnaise on bottom half of toasted or warmed bun, add burger and slaw and top with the other half of the bun to serve. 

NUTRITION

Energy (kJ) 1826 kJ / 434 cals

Protein 20.8 g

Fat 16.5 g

Sat. Fat 1.5 g

Carbs 46 g

Sugar 6.4 g

Fibre 11.4 g