Banana Heart Burger is made with shredded banana heart patties, cheese, and all the fixings. This vegetarian burger is a delicious and nutritious alternative to the usual beef. And it’s budget-friendly, too!
Banana Heart Burger
Banana heart is one vegetable I love to cook with. Not only is it relatively inexpensive, but it’s also a versatile ingredient you can turn into many mouthwatering dishes, such as kilawin or lumpia.
One of my favorites to make with it is this meatless burger. Juicy and tasty with all the fixings, you’d hardly miss the beef!
Ingredient notes
- Banana heart– also known as banana heart or blossom, a fleshy, tear-shaped pendulum that grows below the last bunch of unripe bananas.
- Oyster sauce– a syruplike condiment that adds a sweet, salty, and savory flavor
- Flour and Eggs– act as an extender and bind the shredded vegetable into patties.
- Oyster sauce– adds salty, sweet, savory flavor.
- Hamburger fixings– bread buns, cheese, lettuce, tomato, ketchup, and mayonnaise. You also use your favorite burger additions, such as pickles, sliced onions, or mustard.
Quick Tip
- Drain the sauteed vegetable very well before combining it with the flour and eggs, as the excess liquid will make the mixture loose and keep it from forming.
- Allow the vegetable to cool completely before adding the eggs, as the residual heat might cook off the eggs.
How to serve and store
- While the puso ng saging patties are great to enjoy on a bun as meatless burgers, they’re also delicious served with steamed rice and dipping sauce like ketchup or sweet and sour sauce.
- Store leftovers in a container with a tight-fitting and refrigerate for up to 3 days.
- Reheat on a wide pan over medium heat until completely warmed throughout or microwave at 1 to 2-minute intervals depending on thickness.
Banana Heart Burger
Banana Heart Burger is a meatless alternative to beef made with shredded banana blossom. It’s nutritious, delicious, and economical, too. Perfect as a filling midday snack or light lunch!
Prep Time: 15minutes mins
Cook Time: 15minutes mins
Total Time: 30minutes mins
Ingredients
- 1 medium banana heart
- oil
- 1 small onion, peeled and chopped
- 1 tablespoon oyster sauce
- salt and pepper to taste
- ½ cup flour
2 eggs, beaten
For The Burgers
- 4 hamburger buns
- 4 slices American cheese
- green leaf lettuce, leaves separated
- tomatoes, sliced thinly
- mayonnaise
- ketchup
Instructions
- Peel and discard the outer, fibrous skin layers of banana heart until you reach the lighter, softer core. Trim off the stem and discard. Cut banana core into half and slice thinly.
- In a bowl of cold salted water, place shredded banana heart and soak for about 15 to 20 minutes. Using hands, squeeze to release bitter sap. Rinse with cold water and with hands, squeeze well to dispel liquid.
- In a pan over medium heat, heat about 1 tablespoon oil. Add onions and cook until softened.
- Add banana heart and cook, stirring occasionally, until cooked through.
- Add oyster sauce and stir to combine. Season with salt and pepper to taste.
- Continue to simmer until liquid is mostly absorbed.
- Remove from pan, drain well, and allow to cool.
- In a bowl, combine sauteed banana heart, flour, and eggs. Mix well. Form into 4 uniform-sized patties.
- In a pan over medium heat, heat about 2 tablespoons oil. Gently add banana heart mixture in a single layer and cook for about 2 to 3 minutes on each side or until golden and firm. Remove from pan and drain on paper towels.
- Assemble burgers with desired condiments, veggie patty, cheese, lettuce, and tomatoes.
Notes
- Drain the sauteed vegetable very well before combining it with the flour and eggs, as the excess liquid will make the mixture loose and keep it from forming.
- Allow the vegetable to cool completely before adding the eggs, as the residual heat might cook off the eggs.
Nutrition Information
Calories: 300kcal, Carbohydrates: 37g, Protein: 13g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 103mg, Sodium: 719mg, Potassium: 171mg, Fiber: 2g, Sugar: 5g, Vitamin A: 318IU, Vitamin C: 3mg, Calcium: 304mg, Iron: 3mg
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
