Vietnamese "Banh Mi" Chicken Burger

Ingredients for Vietnamese "Banh Mi" Chicken Burger

• 1 small cucumber, thinly sliced

• 1 medium carrot, peeled and sliced into ribbons

• 3 radishes, thinly sliced

• 240ml white vinegar

• 2 1/2 teaspoons salt, divided

• 1 teaspoon sugar

• 170g firm tofu

• 1 egg

• 40g spring onions, chopped

• 1/2 teaspoons black pepper, divided

• 575g chicken mince

• 1 tablespoon olive oil

• 2 teaspoons sesame oil

• 230g shiitake mushrooms

• 2 teaspoons soy sauce

• 1 1/2 teaspoons apple cider vinegar

• 1/4 teaspoons ground cumin

• 1/8 teaspoons brown sugar

• 1 cup bean sprouts

• 1 bunch coriander, chopped

• 4 whole-wheat hamburger buns

In a glass bowl, combine cucumber, carrot and radishes. In a small pot, bring white vinegar, 1 1/2 teaspoons salt, sugar and 240ml water to a boil; pour over vegetables and refrigerate until pickled, 1 hour. Heat oven to 204°C. In a food processor, pulse tofu, egg, spring onions, 1/4 teaspoons 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 74°C, 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 teaspoons pepper; cook 2 minutes. Divide burgers, mushrooms, pickled salad, bean sprouts and coriander among buns.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.