Recipe: Perfect Chicken Tofu Hamburger Patties With Shiso and Garlic

Chicken Tofu Hamburger Patties With Shiso and Garlic. Chicken Tofu Hamburger Patties With Shiso and Garlic I love tofu burgers, but my husband doesn't find them satisfying enough, so I tried out some things to make them more so. When the tofu has cooled mix together with the ground chicken, ginger and salt in a bowl. I love tofu burgers, but my husband doesn't find them satisfying enough, so I tried out some things to make them more so.

The light taste of tofu and chicken. In Japan, this dish is simply called Tofu Hambagu (豆腐ハンバーグ), but that could create a little confusion to vegetarian readers so I named this recipe Tofu and Chicken Burger. Tofu Hambagu is made from the ground chicken and tofu to make the patties. You can have Chicken Tofu Hamburger Patties With Shiso and Garlic using 6 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Chicken Tofu Hamburger Patties With Shiso and Garlic

1. Prepare 4 of shiso leaves Shiso Garlic Soy Sauce.
2. It's 250 grams of Ground chicken.
3. Prepare 150 grams of Tofu.
4. It's 1 pinch of Salt.
5. It's 25 grams of Ginger.
6. Prepare 1 of bit less than 1 tablespoon Oil.

If you are not a big tofu fan, you might be surprised that you won't probably won't notice the use of tofu in the patties. These easy and healthy tofu based veggie burgers receive an added nutritional boost from wheat germ, and plenty of flavor from the green onion, garlic powder, and soy sauce. If the wheat germ isn't quite your thing, try another filler, such as almond meal, or just add a little extra flour. Drain the tofu (Seefor an easy way to drain tofu).

Chicken Tofu Hamburger Patties With Shiso and Garlic instructions

1. Wrap the tofu in kitchen paper towels, microwave for 1 minute and drain off the excess water. When the tofu has cooled mix together with the ground chicken, ginger and salt in a bowl..
2. Knead together well..
3. Divide into 4 equal portions and form into patties. It's very soft, but it will be light and fluffy after you cook it, so please stay with it. If you have the time, transfer to a flat shallow container and let it rest in the refrigerator for about 30 minutes - it will become easier to form..
4. Heat some oil in a frying pan, and pan fry the patties from step 3 over medium heat. When one side is golden brown turn them over and put on a lid. Cook for arouond 3 minutes, then check them for doneness. Once they are cooked through, move to serving plates..
5. Put one shiso leaf on each cooked burger. If there's a lot of cooking liquid, mix it with a little Shiso Garlic Soy Sauce, and pour over the burgers - and they're done!.

Combine the drained tofu, chicken, egg, miso, katakuriko, and chopped shiso leaves and mix well. Form the mixture into patties, and pan fry with oil on both sides. Tofu mixed in the meat makes the patties bouncy and soft. Flavoured with miso and soy sauce, these chicken patties don't need sauce to go with them. Shiso (perilla) leaves wrapped around the patties decorate them and give an extra Japanese touch to the dish.