Puso ng saging (banana heart) is usually cooked sauteed in coconut milk and flavored with smoked fish. I’ve always wanted to try out something new with it so I’ve come up with vegetable spring rolls filled with puso ng saging. This time, what I’ve done is to use it in making burgers. This recipe is not originally mine. I learned this from my friend Suzette. We used to make burgers made of banana heart and ground pork. Once, though, we forgot to buy the ground pork and decide to proceed making burgers anyway using just puso ng saging. We never looked back.
This is quite meaty and very filling. Adding Chinese parsley or kintsay gives it more flavor, as it can very bland. Dressed with cucumber, tomatoes, and a simple coleslaw, this burger is a perfect vegetarian selection.
Banana heart burger
By February 14, 2009Published:
This is a meatless burger
- 1 pc carrots grated
- 1 pc onion chopped finely
- 1 bunch kinchay chopped finely
- 5 cloves garlic chopped finely
- 1 tsp black-pepper crushed
- 1 tbsp olive-oil
- 1 tbsp salt
- 1 cup flour
- 1 pc cucumber sliced crosswise
- 1 pc tomatoes sliced crosswise
- 1 cup mayonaise
- 4 pcs cheese sliced thinly
- To prepare puso ng saging, remove the red layers until you get to the yellowish core. Chop the core finely then add the salt. Mix very well then press the chopped core to remove as much liquid as possible.
- In a mixing bowl, place the chopped puso ng saging, carrots, kinchay, onion, garlic, black pepper, Worcestershire sauce, eggs, flour, and olive oil. Mix thoroughly well.
- Check for taste by frying about 1 tbsp of the mixture. Adjust taste as necessary.
- Shape into burger patties then pan-fry in a non-stick pan.
- To assemble the burger, toast two pieces of sliced bread. On one side of the bread, spread mayonaise, add slice cucumber and tomatoes, then the patty, and lastly your choice of cheese. Cover with the second slice of bread, then serve.
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