Chef May Chow’s Mushroom Tempeh Bur

Chef May Chow’s Mushroom Tempeh Burger Recipe(makes 2 burgers)Ingredients300 g Shiitake Mushroom1 pkt Tempeh3 pc Shallot (diced) or 1 Onion (diced)3 cloves Garlic (minced)1 tsp Five Spice Powder1/2 tsp Cinnamon Powder2 tbsp Soy Sauce1 tbsp Sweet Soy Sauce1 tbsp Dark Soy Sauce1 tbsp Water2 pcs Burger Buns Optional2 tbsp Fried ShallotsOptional:Tomato (sliced)Onion (sliced)LettuceKetchup/Mayonnaise/MustardMethodCut Tempeh and Shiitake Mushroom into cubes, stir fry in a medium high heat for about two minutes.Add in shallots, garlic, five spice powder, cinnamon powder and fry for about two minutes or until fragrant.Add in the different soy sauces and a tablespoon of water and stir everything together. Turn heat down to medium low and let the ingredients braise for a few minutes. If you’d like, add fried shallots for an extra crunch.Keep braising until the liquid is substantially reduced, then take the pan off the heat and let the ingredients cool down.As the patty mix is cooling, assemble burger toppings of your choice! This can be sliced tomatoes, onions, lettuce…etc. Here, May mixes minced garlic together with mayo to make a simple garlic mayo that she spreads onto the toasted buns.Your patty mix should be cool enough to handle by now. Form patties to your desired size and toast them on high heat on both sides until beautiful golden brown.Lastly, build your burger then dig in!