Make a hearty & delicious veggie based breadfruit burger or add in your favorite protein. This versatile family friendly dish is a great addition to your menu!
8 oz. recipe-ready ʻulu (peeled, quartered, cored, and steamed), minced
2 whole eggs
2 cloves of garlic, minced
1/2 sweet onion, chopped
1/2 cup panko (for gluten-free substitute ʻUlu Flour)
1 handful of chopped fresh herbs (ex. parsley, chives, or tarragon) (optional)
2 tbsp olive oil
Salt to taste
Pepper to taste
High heat oil (ex. avocado, coconut, sunflower, canola, or EVOO)
1 lb. hāmākua or shiitake mushrooms, finely chopped
1/2 carrot, small dice
1 green onion stalk, small dice
1 tbsp soy sauce
2 tbsp all purpose flour (for gluten-free substitute ʻUlu Flour)
12oz. can corned beef or 1lb. fresh ground beef
15oz. can salmon or 1 lb. fresh salmon, finely chopped
2 tbsp All Purpose Flour (for gluten-free substitute ʻUlu Flour)
Steam ʻulu for 5-10 mins or until soft.
Let ʻulu cool for a few minutes, then mince.
In a large bowl, combine the minced ʻulu, garlic, onions, and panko.
Add in optional vegetarian, meat, or fish ingredients. Combine all ingredients well.
NOTE: If choosing to substitute ʻulu flour for panko and/or AP Flour it is not necessary to add the additional ʻulu flour.
Add in eggs and mix well.
Form mixture into 6-12 patties depending on desired size (from sliders to full-size burgers).
Heat oil on medium-high heat.
Cook patties for 3-4 minutes on each side or until desired temperature is reached for meat and fish options.
Serve on your choice of bun and sides!
Enjoy with ʻulu wedges or a small green salad and your choice of sauce