Vegetarian Pumpkin Burger

Method

1. Steam 150g pumpkin until soft and mash it. Soak 50g tofu skin until soft and cut it small.
2. Soak 5 dried shiitake mushrooms until plump and slice them thin. Dice 40g onion and squeeze it dry. Crush 1 tablespoon panko breadcrumbs.
3. Mix the pumpkin, tofu skin, shiitake, onion and 2 tablespoons fried leek, then season with 1 teaspoon mushroom seasoning powder, 1/4 teaspoon salt, 1/2 teaspoon MSG, 1/3 teaspoon black pepper and 1 tablespoon panko breadcrumbs.
4. Divide the mixture into 4, roll into balls and flatten into patties, coat in crushed panko, chill in the fridge, then fry until golden.
5. Make the sauce: mix 1 tablespoon shredded Thai basil, 2 tablespoons Lean Mayo, 1 tablespoon chili sauce and 1 tablespoon ketchup.
6. Split the 4 burger buns, toast or griddle the cut sides, then spread the sauce over them.
7. Layer on lettuce, cucumber and tomato with the 4 slices of cheese, 200g vegetarian ham and a patty, then close with the top half of the bun.

Tips

• Panko in the patty binds the mixture and keeps it light.
• Vegetarian ham and tofu skin are sold at the vegetarian counter in markets and supermarkets.
• Squeeze the onion completely dry before mixing, since wet onion makes the patty soft enough to break.
• Chill the shaped patties for about 15 minutes before frying so they hold together.
• Toasting the cut sides before the sauce goes on keeps the bun from going soggy.