Chinese food and burgers are an uncommon pairing.
Although these two cuisines may seem as foreign as can be, The Great Wall Burger combines two distinct flavors into one of the most delicious meals you can stuff between two buns.
Vegetables like watercress, cabbage and carrots are infused with soy sauce and topped with marinated tofu, which all are placed on top of the burger.
What would a Chinese dish be without noodles? This recipe has it all, including rice noodles fried to a crispy perfection.
Celebrate the Olympic competition with one of America's rivals by cooking up a Great Wall burger.
The Great Wall Burger
- 1 6 oz. burger
- 1 Arnold white burger bun
- 1/4 pkg. firm tofu, cut 1/4 inch thick and marinated in 1/2 cup light soy sauce
- 1/4 bunch watercress, stems removed
- 1 oz. Napa cabbage (for julienne)
- 1 oz. carrots (for julienne)
- 1 tsp. fresh ginger (for julienne)
- 1/4 packaged rice noodles, crispy fried in hot oil (can be made in big batch in advance)
- Season and cook the beef patty to the requested temperature.
- Sear off 2 pieces of marinated tofu and place right on top of the cooked beef patty.
- Saute all julienne vegetables in a high heat pan for about 30 seconds.
- Place the stir fry right on top of the tofu.
- Add crispy rice noodles on top of the stir fry, then top with the bun.