A veggie full Japanese style burger. Today it’s full of carrots and tarragon flavored.
A cheesy burger ?
Do you remember :
hanbaagu with greens (click on text, not photo)
Same principle : as much veggies as meat.
A carrot, a handful of tarragon leaves, a little onion, garlic, salt, pepper, hot chili. And ground beef. A little corn starch to bind that.
My tarragon leaves used to be fresh and dried in the fridge, but they retain lots of flavor.
You can cook it slowly and fully, it’s very soft :
The top is crusty. Yummy !
What are those sides ? More veggies. You can always add veggies.
Ultra soft. Not greasy at all. Delicately flavored.
Easy way :
-Wash your whole aubergines,
With pre-boiling, you avoid the unpleasant hard texture and they won’t be oil sponges
-slash them 1 or 2 times (to avoid explosion)
-put them in a salad bowl cover with water, top with a plate.
-nuke at 600 W, 10 minutes. Wait 10 minutes.
-take them with a fork, cut in cubes
As boiled bergines are boringly water, you wake them up in the wok.
-in the pan with the burgers (they get the grease from the meat, otherwise put them in hot oil). With garlic, fresh strings ginger and salt.
– more strings on top for service.
Leaves of molouhkia, with a little salt. Minced into this texture as sluggish as melted cheese… Eaten with shikwasa lime juice.
Toasted wonton sheets.