Chicken Burgers

Lightly stir-fry in a little olive oil: 

¼-½ onion (depending on the size of the onion) — finely minced

(about ¼-½ C finely minced shiitake mushrooms)

2 cloves garlic — finely minced

Salt and pepper

When almost cooked, mix in and stir-fry for another 30 seconds:

1 carrot — finely grated

Turn off the fire and allow the vegetables to cool.

Mix the following ingredients and roll into 6 equal-sized balls. Handle the mixture gently, don't squeeze it into hard balls.

250-300 grams minced chicken
½ block of tofu — rinse it and squeeze out some of the liquid, then crumble
1 egg
¼-½ C bread crumbs (panko)
the cooked vegetables

Heat in a frying pan:

1 T canola or other oil

When hot, turn flame to medium-low and add 3 flattened burger balls. When browned on the bottom, flip them, and, if you want, add a little cheese on top of each. 

When browned on the second side, take them out and put them on a serving plate.

If necessary, clean the pan. Heat a small amount of fresh oil. Add 3 more flattened burger balls to the pan and cook as I explained already.

Serve with: Buns, catsup, mustard, salsa, lettuce; thinly sliced dill pickles, tomatoes, avocados, etc. Or simply serve with rice.

Chicken burgers hiding under catsup

If you want these for obentos, make them into smaller-sized burgers. (Think about the size of your obento box when you are forming the patties. You want shapes that will easily fit in.) Store in an airtight container in the fridge for 3 days or so, or freeze individual servings in small freezer bags. Take out the night before for using in an obento the next day.  It's not necessary to heat them up before adding to the obento box in the morning.