Vietnamese "Banh Mi" Chicken Burger

Ingredients

• •1 small cucumber
• •1 medium carrot
• •3 whole radishes
• •1 cup white vinegar
• •2½ teaspoon salt
• •1 teaspoon sugar
• •6 ounces firm tofu
• •1 whole egg
• •¼ cup scallions
• •½ teaspoon black pepper
• •1¼ pounds ground chicken
• •1 tablespoon olive oil
• •2 teaspoons sesame oil
• •½ pound shiitake mushrooms
• •2 teaspoons soy sauce
• •1½ teaspoon apple cider vinegar
• •¼ teaspoon ground cumin
• •⅛ teaspoon brown sugar
• •1 cup bean sprouts
• •1 bunch cilantro
• •4 whole whole-wheat hamburger buns

Cooking Instructions

1. 1.

   In a glass bowl, combine cucumber, carrot and radishes. In a small pot, bring white vinegar, 1 1/2 teaspoon salt, sugar and 1 cup water to a boil; pour over vegetables and refrigerate until pickled, 1 hour. Heat oven to 400°F. In a food processor, pulse tofu, egg, scallions, 1/4 teaspoon pepper and remaining 1 teaspoon salt until combined, 30 seconds. In a bowl, fold tofu mixture into chicken; form into 4 patties. Grease a 12" x 12" baking sheet with olive oil. Bake burgers until internal temperature reaches 165°F, 20 minutes. In a medium skillet, heat sesame oil. Sauté shiitakes, 2 minutes. Add soy sauce, apple cider vinegar, cumin, brown sugar and remaining 1/4 teaspoon pepper; cook 2 minutes. Divide burgers, mushrooms, pickled salad, bean sprouts and cilantro among buns.

   85 min