Hijiki Burger
ひじき バーグ
By
Mayu Kobayashi
Preparation time
0
mins
Cooking time
20
mins
Serves
6-8
Difficulty
Easy
Method
- Place the hijiki in to a bowl of water and soak for 10 minutes.
- Finely chop the mushrooms and onion
- Add the mushrooms, onion, pinch of salt and mince in to a bowl and mix well
- Drain the hijiki, then along with the peas place in to the bowl and mix well again
- Hand press them in to small burger patties. See below for which weight to be made in reference to the child’s age
- Lightly oil a pan and bring to a high heat
- Place the patties in to the pan and sear both sides
- Bring down to a low heat and place a lid on the pan to help steam the inside for 10mins
- Check to ensure th centre is cooked by inserting a knife or a chopstick to the center of the burger. If juices run clear then they can be removed
- Allow to cool on the side, then wrap up and place in the freezer for later use
- When reheating, microwave on full power for 2.5mins
- Serve with a tomato purée and some rice
500g Turkey Mince
1 Onion, Finely chopped
120g Green Pease
50g Mushrooms, Finely chopped
15g Hijiki
Small pinch of salt (optional)
- Place the hijiki in to a bowl of water and soak for 10 minutes.
- Finely chop the mushrooms and onion
- Add the mushrooms, onion, pinch of salt and mince in to a bowl and mix well
- Drain the hijiki, then along with the peas place in to the bowl and mix well again
- Hand press them in to small burger patties. See below for which weight to be made in reference to the child’s age
- Lightly oil a pan and bring to a high heat
- Place the patties in to the pan and sear both sides
- Bring down to a low heat and place a lid on the pan to help steam the inside for 10mins
- Check to ensure th centre is cooked by inserting a knife or a chopstick to the center of the burger. If juices run clear then they can be removed
- Allow to cool on the side, then wrap up and place in the freezer for later use
- When reheating, microwave on full power for 2.5mins
- Serve with a tomato purée and some rice