*Tofu (1 pack)
*Ground beef and ground pork ( around 1/2 lbs...I am trying to reduce the meat as much as I can. If you try for the first time, start by Tofu: meat=1:1 to be on the safe side. )
*Onions (1/2, finely chopped)
*Spinach (or other vegetables of your choice such as carrots, mushroom, celery, cabbage...)
*Hijiki (1-2 pinch)
*Binding -- egg (1-2 ) and potato starch (3-4 tbsp)
1) Drain water from Tofu by simply placing something heavy on it.
2) Soak Hijiki in water for 20 minutes and then drain. Looks scary? Good news is that it is very rich in iron. Bad news is that it does not taste great....at least to me. The reason why a lot of people use Hijiki for hamburger is because Hijiki becomes almost unnoticeable. Good way to let your family take nutrients without even letting them know.
3) Chop Onions and spinach finely. Use food processor if you prefer. Grate ginger.
4) Mix ingredients: Tofu, meat, onion, spinach, Hijiki, ginger, salt and pepper.
5) Add bindings. I used one egg and about 3 tbsp of potato starch. Potato starch is heavily used in Chinese cuisine. If you don't see it in your grocery store, check Chinese, Korean or Japanese grocery stores.
Other binding is bread crumbs (larger pieces) soaked in milk.
6) Form patties. Smaller, easier to deal with. Stir fry them.
7) Bon Appetit!
I introduced simple seasoning (serve with ketchup), but try your own favorite. The patty is pretty mild, so it should work with different spices.
The idea is to make hamburger light and nutritions, not greasy yet tasty.