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Vegetables

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Banh Mi Burger

Radishes
Vegetables

Serves: 4
(serving size: 1 burger)

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

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

Directions

Here's a recipe for a Vietnamese burger that uses both radishes and carrots. Vegans leave the chicken out.

Combine cucumber, carrot and radishes in a glass bowl.

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, about 1 hour. This time was not included in the Total Time.

Heat the oven to 400°F.

In a food processor, pulse tofu, egg, scallions, 1/4 teaspoon pepper and remaining 1 teaspoon salt until combined, about 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 their internal temperature reaches 165°F, about 20 minutes.

In a medium skillet, heat the sesame oil. Sauté shiitakes for 2 minutes. Add soy sauce, apple cider vinegar, cumin, brown sugar and remaining 1/4 teaspoon pepper and cook for 2 minutes more.

Divide the burgers, mushrooms, pickled salad, bean sprouts and cilantro among buns.

From Carnegie Hill CSA Newsletter edited by Judi Katz-Schwartz, Barbara Thalenfeld