Flavoured with chestnuts, gingerroot, and shiitake mushrooms, this recipe gives an Asian flair to the humble beef patty.
- Portion size 4 servings
- Credits : Canadian Living Magazine: November 2009
- 1 pkg (14 g) shiitake mushroom
- 1 can drained and rinsed water chestnut
- 1 tablespoon cornstarch
- 2 teaspoons grated gingerroot
- 1 clove of garlic
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon each of salt and pepper
- 4 green onions
- 1 lb regular ground beef
- 3 tablespoons hoisin sauce (approx)
MethodIn heatproof bowl, soak mushrooms in hot water for 10 minutes. Drain and squeeze out water; chop. Using flat side of knife, crush water chestnuts.
In large bowl, combine mushrooms, water chestnuts, cornstarch, ginger, garlic, soy sauce, sesame oil, salt, pepper and all but 1 tbsp (15 mL) of the green onions; mix in beef.
Spread mixture in 9-inch (23 cm) pie plate to form large patty. Spread with hoisin sauce. Place rack or steamer in wok or large shallow pan; pour in enough water to come 1 inch (2.5 cm) below rack. Cover and bring to boil; reduce heat to medium-high.
Place pie plate on rack; cover and steam until digital thermometer inserted sideways into centre of patty reads 160°F (71°C), about 15 minutes.
Remove from steamer; drain off fat. Sprinkle with remaining green onions. Serve with more hoisin sauce, if desired.
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Nutritional facts Per serving: about
- Sodium 480 mg
- Protein 19 g
- Calories 316.0
- Total fat 20 g
- Potassium 373 mg
- Cholesterol 64 mg
- Saturated fat 8 g
- Total carbohydrate 15 g
- Iron 19.0
- Folate 10.0
- Calcium 3.0
- Vitamin A 1.0
- Vitamin C 5.0