Crispy Hash Brown Burger
What You Will Need
Ingredients
- Potato 3 pcs
- Ground Beef 60g
- Pork Mince 60g
- Onion ¼ pcs (Chopped)
- Pumpkin 200g (Cut into Small Cubes)
- Cold Pressed Coconut Oil 300ml
Marinade
- Lee Kum Kee Premium Mushroom Powder 1 Tsp.
- Egg 2 pcs
- Flour 100g
- Bread Crumbs 100g
Seasoning
- Lee Kum Kee Premium Mushroom Powder 1 Tsp.
- Lee Kum Kee Black Peppercorn Grinder ½ Tsp.
Made with
Lee Kum Kee products
How to make it
-
Wash the potatoes, put them in cold water and cook for 15-20 minutes or until cooked.
Drain the potatoes and let cool, then peel off the skin and mash .
-
Heat the oil in medium heat, add onion and fry until browned.
Add the minced meat and stir fry while adding the seasonings.
-
Add the minced meat and pumpkin to the mashed potato and mix well.
Divide the mashed potato into 4 portions, knead it into ball shape and then gently flatten it.
-
Add the mushroom powder into the egg and stir well.
Place flour and bread crumbs separately on two plates.
-
Pick up a piece of kneaded hash brown and sprinkle flour over, then pour the egg yolk and the bread crumbs. Repeat the above steps for the remaining three hash brown.
Boil the coconut oil in medium heat, place the hash browns and fry the sides to golden brown and serve.
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