Asian Inspired Veggie Zucchini Burger Food

ASIAN STYLE VEGGIE BURGER WITH PORTOBELLO BACON AND NAPA SLAW

Steps:

• Heat a large nonstick skillet over medium-low heat. Mix together the hoisin and soy sauce in a small bowl. Brush on the veggie burger patties and sear on one side until charred, 3 to 5 minutes. Brush again and flip over, then let cook, brushing frequently, until the patties are charred and shiny with the hoisin glaze, 3 to 5 minutes.
• Place the patties on the buns along with the Portobello Bacon, Napa Slaw and Hot Chinese Mustard Aioli.
• Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack.
• Combine the olive oil, soy sauce and rice vinegar in a medium bowl. Add the mushrooms and toss to coat.
• Combine the granulated garlic, brown sugar, paprika and salt on a plate and mix to combine. Press both sides of each mushroom slice in the spice mixture, then place on the prepared sheet tray.
• Bake until dried, crispy and deep golden brown, 20 to 25 minutes.
• Toss together the cabbage, carrots, Fresno and green onions in a large bowl.
• Combine the vinegar, soy sauce, granulated sugar and sesame oil in a small bowl and stir until the sugar dissolves, then pour over the cabbage mixture. Toss until the slaw is coated, then let sit at room temperature to let the flavors meld, 30 minutes.
• Whisk the mustard and boiling water together in a bowl, then let cool completely. Mix with the mayo and garlic and season to taste.

ASIAN INSPIRED ZUCCHINI

Steps:

• Use a mandolin to slice zucchini thinly and lengthwise to form a ribbon.
• Peel and thinly slice red onion and finely mince garlic.
• Heat sesame and olive oils together in a medium skillet over medium high heat. Add onion and sauté until tender.
• Add soy sauce, garlic and ginger and sauté briefly.
• Adjust heat to medium; add zucchini and continue to sauté for about 5 to 7 minutes, stirring occasionally, until zucchini is tender. Do not overcook.
• Remove from heat, transfer to serving dish, top with sesame seeds and serve.
• To modify to italian, use 2 tablespoons olive oil and omit sesame seed oil, ginger and soy sauce. Add 2 to 3 diced plum tomatoes and a pinch of red pepper flakes before tossing in zucchini. Sprinkle with chopped parsley instead of sesame seeds. Season with salt & pepper.

ZUCCHINI BURGERS (NO, NOT VEGETARIAN)

Steps:

• Mix first six ingredients together, add salt and pepper to taste, and form four patties.
• Grill until desired doneness is reached, placing one slice of cheese on each burger when they are turned.
• Serve with desired garnishes.

ASIAN PORK BURGERS

Steps:

• Combine the mince, garlic, onion, pepper, egg, sauce and breadcrumbs in a bowl.
• Chopping the vegetables finely is easier in a food processor if you have one.
• Mix together well (use your hands).
• Divide mixture into 4 patties.
• Cook on a heated, oiled grill plate until browned on both sides and cooked through.
• Serve with cut and toasted buns and your choice of toppings, or just with salad!

ASIAN INSPIRED VEGGIE ZUCCHINI BURGER

Steps:

• Mince onion.
• Finely chop zucchini and red bell pepper.
• In skillet on medium heat, add peanut oil and saute onion until for 5 minutes stirring frequently.
• Then add bell pepper and zucchini and saute for about 15 minutes or until until tender.
• Remove from heat and allow to cool for about 15 minutes.
• Preheat oven to 350 degree F.
• In a small bowl lightly whisk eggs.
• In mixing bowl combine onion, zucchini, bell pepper, eggs, ginger, cumin, soy sauce, teriyaki sauce, and walnuts with cooked rice and mix together thoroughly.
• Make into hamburger patties.
• Line a jelly roll pan with baker's parchment paper, then add burgers to preheated oven and bake for 15 minutes flipping them mid way through. (Bake until thoroughly cooked through).