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Banana Heart Burgers with lettuce, tomato, and cheese on a wooden board
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4.36 from 14 votes

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 Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Snack
Cuisine: Filipino
Servings: 4 Servings
Calories: 300kcal


  • 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


  • 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.



  • 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.


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