Vegetarian Pumpkin and Tofu Skin Burger, No Added Refined Sugar

Method

1. Steam 150g of pumpkin until soft and mash it. Soak 50g of tofu skin until soft and cut it small.
2. Soak 5 dried shiitake mushrooms until soft and cut them into fine strips. Cut 40g of onion into small dice and squeeze it dry. Crush the panko breadcrumbs finely.
3. Mix the pumpkin, tofu skin, shiitake, onion and 2 tablespoons of fried leek, then season with 1 teaspoon of mushroom seasoning powder, 1/4 teaspoon of salt, 1/2 teaspoon of MSG, 1/3 teaspoon of black pepper and 1 tablespoon of panko breadcrumbs.
4. Divide the filling into 4 portions, roll each into a ball and press it flat, coat it in the crushed panko, chill it, then fry it golden.
5. Make the sauce: mix 1 tablespoon of shredded sweet basil with 2 tablespoons of Lean Mayo, 1 tablespoon of chili sauce and 1 tablespoon of ketchup.
6. Halve 4 burger buns, toast or sear the cut sides, then spread the sauce over them.
7. Layer on the cucumber, tomato, the patty, 1 slice of cheese and the lettuce, then close the bun. Serve with chili sauce and ketchup.

Tips

• Panko in the filling adds both binding and a lighter texture.
• Vegetarian ham and tofu skin are sold at the vegetarian counters of larger markets, and pressed tofu stands in for tofu skin.
• Onion squeezed really dry keeps the patty in shape, as a wet filling will not hold.
• At least 20 minutes in the fridge before frying keeps the cold patties from breaking apart.
• Lean Mayo mixed with chili sauce and ketchup is best spread straight away, as the sauce loosens on standing.
• Searing the cut sides of the bun keeps them from going soggy under the sauce.