Vietnamese "Banh Mi" Chicken Burger

Vietnamese "Banh Mi" Chicken Burger requires around 45 minutes from start to finish. This recipe serves 4. One serving contains 477 calories, 36g of protein, and 21g of fat. This recipe is typical of Vietnamese cuisine. Head to the store and pick up hamburger buns, cucumber, salt, and a few other things to make it today. To use up the brown sugar you could follow this main course with the Brown-sugar Pound Cupcakes With Brown-butter Glaze as a dessert. It is a good option if you're following a dairy free diet.

Instructions

In a glass bowl, combine cucumber, carrot andradishes. In a small pot, bring white vinegar, 1 1/2 teaspoon salt,sugar and 1 cup water to a boil; pour over vegetablesand refrigerate until pickled, 1 hour.

Ingredients you will need

Distilled White Vinegar

Cucumber

Carrot

Sugar

Water

Salt

Equipment you will use

Bowl

Pot

Heat oven to 400°F.In a food processor, pulse tofu, egg, scallions, 1/4 teaspoonpepper and remaining 1 teaspoon salt until combined, 30seconds. In a bowl, fold tofu mixture into chicken; forminto 4 patties. Grease a 12" x 12" baking sheet with oliveoil.

Ingredients you will need

Green Onions

Whole Chicken

Salt

Tofu

Egg

Equipment you will use

Food Processor

Baking Sheet

Bowl

Oven

Bake burgers until internal temperature reaches165°F, 20 minutes. In a medium skillet, heat sesame oil.Sauté shiitakes, 2 minutes.

Ingredients you will need

Sesame Oil

Shiitake Mushrooms

Equipment you will use

Oven

Frying Pan

Add soy sauce, apple cidervinegar, cumin, brown sugar and remaining 1/4 teaspoonpepper; cook 2 minutes. Divide burgers, mushrooms,pickled salad, bean sprouts and cilantro among buns.

Ingredients you will need

Bean Sprouts