好久沒有吃漢堡了
有點想念
今天
我們來製作
超級好吃的
菇排米漢堡
這款純素米漢堡中
菇排好不好吃是關鍵
但自制的醬汁也增色不少
下面我們先從照燒醬開始
照燒醬汁
醬油4湯匙
4 tbsp soy sauce
楓糖漿3湯匙
3 tbsp maple syrup
現磨薑蓉1湯匙
1 tbsp freshly grated ginger paste
水約150克
About 150g water
醬料制作
1
將所有照燒醬食材放入一個碗中攪拌均勻｜Mix all teriyaki sauce ingredients in a bowl until well combined
2
取出1/3，用來給米餅刷醬汁用｜Set aside 1/3 for brushing the rice patties
純素是拉差醬
楓糖漿2湯匙
2 tbsp maple syrup
嫩豆腐200克
200g silken tofu
純素黃芥末醬2湯匙
2 tbsp vegan yellow mustard
純素辣椒醬2-6湯匙
2-6 tbsp vegan sriracha
橄欖油/亞麻籽油4湯匙
4 tbsp olive oil/flaxseed oil
檸檬汁1湯匙
1 tbsp lemon juice
蘋果醋2茶匙
2 tsp apple cider vinegar
鹽適量
Salt to taste
1
把所有純素是拉差醬食材放入一個容器，用手持攪拌器低速攪拌至濃稠備用 Blend all vegan sriracha mayo ingredients in a container with a hand blender on low speed until thick, set aside
2
當天吃不完，可放冰箱，冷藏保存3-5天，儘快食用｜ If not consumed on the same day, store in the refrigerator for 3-5 days and use promptly
米漢堡食材準備
大杏鮑菇4個
4 large king oyster mushrooms
熱米飯/壽司飯4碗約600克
4 bowls of hot rice/sushi rice (about 600g)
再來米粉（粘米粉）6茶匙
6 tsp rice flour
油適量
Oil as needed
牛油果2個切片
2 avocados, sliced
Heirloom復古番茄1個
1 heirloom tomato
熟食海苔12張
12 sheets of nori
百里香適量
Thyme to taste
羅勒適量
Basil to taste
芽苗適量
Microgreens to taste
1
清洗杏鮑菇後切下傘蓋，並把傘蓋切成薄片｜Clean king oyster mushrooms, remove the tops, and slice thinly
2
鍋中加水煮沸，加1茶匙鹽，將蘑菇焯水5-8分鐘，過涼水后撈出控幹｜ Boil water in a pot, add 1 tsp salt, blanch mushrooms for 5-8 minutes, then cool in cold water and drain
3
用刀在蘑菇上縱向切開一個口，然後以螺旋方式片成一整片｜ Make a vertical cut with a sharp knife, then slice in a spiral pattern to create a whole piece
4
用刀在杏鮑菇片上輕輕劃十字，有紋理就好，不要劃透，用敲肉錘輕輕敲打杏鮑菇片的每一面，直至菇肉變得鬆軟。如沒有肉錘，用刀背多敲幾次也可以｜Lightly score the mushroom slices in a crosshatch pattern, then tenderize with a meat mallet until soft. If you don't have a meat mallet, use the back of a knife
5
不粘鍋少油或無油， 用中火將杏鮑菇片及之前切下的杏鮑菇傘蓋片煎至兩面焦黃，約4到6分鐘｜Heat a non-stick pan with a little oil over medium heat, fry mushroom slices and the previously cut tops until golden on both sides, about 4-6 minutes
6
倒入2/3的照燒醬汁，小火繼續煎至收汁｜Add 2/3 of the teriyaki sauce and continue to cook on low heat until the sauce is absorbed
7
煎好的杏鮑菇片分成2小片菇排，每個約一個漢堡大小，共8片｜Divide the cooked mushroom slices into 2 smaller pieces, each about burger-sized, making a total of 8 pieces
8
從鍋中取出4碗剛焖好的熱米飯，趁熱加入再來米粉（粘米粉），拌均勻，這樣做的米餅不會散｜Remove 4 bowls of freshly cooked hot rice from the pot, mix in rice flour while hot to prevent the rice patties from falling apart
9
把保鮮膜鋪在漢堡模具中，加入半碗米飯，用力壓實成餅。如果沒有模具，用手把米飯反覆揉捏成圓球狀，壓扁，再稍微整理邊緣即可，共8個米餅｜ Line a burger mold with plastic wrap, add half a bowl of rice, and press firmly into a patty. If you don't have a mold, shape the rice into balls with your hands, flatten them, and smooth the edges. Repeat for all rice to make 8 rice patties
10
不粘鍋刷少許油，放入米餅，小火煎至1面金黃，約5-8分鐘｜ Brush a non-stick pan with a little oil, add the rice patties, and fry on low heat until one side is golden, about 5-8 minutes
11
米餅翻麵，用照燒醬刷上金黃色的一面，另一面繼續煎2到3分鐘，直到稍微焦黃，中間可反覆兩面塗刷醬汁。煎好后取出晾涼｜ Flip the rice patties, brush the golden side with teriyaki sauce, and continue frying the other side for 2-3 minutes until slightly golden, brushing with sauce intermittently. Remove and let cool
米漢堡組裝
1
牛油果切片、番茄切片｜ Slice avocado and tomato
2
取煎好的米餅一片，然後在上面擺放一層牛油果片和3片海苔片｜Take one fried rice patty and layer it with avocado slices and 3 sheets of nori
3
繼續放上2個菇排片和一些自製的是拉差醬（如果不吃辣，可以用其他喜歡的醬料代替，也可直接省略這一步，味道依然非常棒，只是風格不同）｜ Add 2 mushroom patties and some homemade sriracha mayo (if you prefer less spice, substitute with another sauce or skip this step; it will still taste great but have a different style)
4
放上一片番茄，最後放芽苗、百里香、羅勒，蓋上另一片米餅就完成了｜ Top with a tomato slice, microgreens, thyme, and basil, then cover with another rice patty to complete the burger
感谢大家的关注