500 gram minced meat
250 gram fresh shitake mushroom (sliced thinly)
50 gram almond nibs
2 ~ 4 tablespoons ground flaxseed powder (depends on your liking)
2 ~ 4 tablespoons white sesame seed
2 ~ 4 tablespoon black sesame seed
2 ~ 4 pieces wheat biscuits (optional)
2 onions (finely chopped)
2 eggs white
1 egg yolk
Ingredients: (to marinate)
1 tablespoon olive oil
2 ~ 5 tablespoon light soy sauce (to taste)
2 ~ 5 tablespoon worcheshire sauce (to taste)
3 tablespoon garlic powder
3 tablespoon black pepper powder
3 tablespoon dried parsley
3 tablespoon dried basil
3 tablespoon dried oregano
2 ~ 5 tablespoon cayenne powder (depend on your preference of spiciness)
4 tablespoon fruity sauce
Add minced meat and all the ingredients to marinate into a large bowl. Mix well.
Add in shitake mushroom, flaxseed, white and black sesame seed together and mix well.
Keep it in the fridge and let it marinate for at least 2 hours. (for the best result, normally I will marinate it overnight.)
Add onions and mix well.
Make a hole in the middle of the marinated meat, add egg white and egg yolk.
Lightly beaten the egg and then gradually stir it clockwise to outward, until the marinated meat is mix well with the beaten egg.
Mashed the wheat biscuit finely.
Grab the minced meat mixture and use your hand to make a ball shape.
Use the other hand and gentle press the meatball into a burger shape.
Dip the meat patty with the wheat biscuit.
Brush the tray with olive oil and place the meat patty on top of it.
Bring it to oven or grill until both side is become golden brown.
When you flip over the other side for oven or grill, you may add some honey or fruity sauce on top of it.
Sprinkle bonito flakes on top of the meat patty.
Served with bread or rice.