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Epicurious

Vietnamese "Banh Mi" Chicken Burger

By Edward Lee

4.2

(9)

Image may contain Burger and Food
Vietnamese "Banh Mi" Chicken BurgerClaire Benoist

Pickled veggies give this burger low-cal crunch and sweet-and-sour zing.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

1 small cucumber, thinly sliced
1 medium carrot, peeled and sliced into ribbons
3 radishes, thinly sliced
1 cup white vinegar
2 1/2 teaspoon salt, divided
1 teaspoon sugar
6 ounces firm tofu
1 egg
1/4 cup scallions, chopped
1/2 teaspoon black pepper, divided
1 1/4 pounds ground chicken
1 tablespoon olive oil
2 teaspoons sesame oil
1/2 pound shiitake mushrooms
2 teaspoons soy sauce
1 1/2 teaspoon apple cider vinegar
1/4 teaspoon ground cumin
1/8 teaspoon brown sugar
1 cup bean sprouts
1 bunch cilantro, chopped
4 whole-wheat hamburger buns

Preparation

  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.

Nutrition Per Serving

Per serving: 467 calories
15 g fat
3 g saturated fat
38 g carbohydrate
8 g fiber
46 g protein
#### Nutritional analysis provided by Self
TagsBurgerSandwichVietnameseSoutheast AsianAsianGround ChickenChickenPoultryCilantroHerbs & SpicesTofuRoot VegetableVegetableMainDinnerDairy FreeMake AheadWeeknight MealsOven BakeFood Processor

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