Open-Faced Asian Chicken Burgers with Pickled Vegetables & Ginger Soy Ketchup
Quick-pickled vegetables are stacked over soy- and-lime-spiked chicken burgers. A fast and easy homemade ketchup adds a sweet-tart kick without the excess sugar that normally comes with store-bought ketchup.
Brandon Barré
- Duration
- Cook Time
- Prep Time
- 4Servings
Ingredients
- 1/2 cup rice vinegar
- 8 whole black peppercorns
- 4 pods star anise
- 1 tbsp plus 1 tsp pure maple syrup, divided
- 1/4 tsp sea salt
- 1/2 cup peeled and matchstick-cut carrot
- 1/4 cup matchstick-cut radish
- 2 tbsp matchstick-cut jalapeño chile pepper, plus 1/4 tsp minced jalapeño, divided
- 2 1/2 tsp sesame oil, divided
- 1/4 cup finely chopped red onion
- 1 tbsp peeled and minced fresh ginger
- 1 tbsp minced garlic
- 1 lb extra-lean ground chicken or turkey
- Zest of 1 lime
- 2 tbsp packed finely chopped fresh cilantro leaves
- 1 tbsp plus 2 tsp reduced-sodium soy sauce
- 2 whole-grain sesame seed burger buns, split and toasted
GINGER SOY KETCHUP
- 1/4 cup unsalted tomato paste
- 2 tsp reduced-sodium soy sauce
- 2 tsp pure maple syrup
- 1 tsp rice vinegar
- 1 tsp Sucanat
- 1 tsp peeled and grated fresh ginger
- 1/8 tsp ground nutmeg
Preparation
- In a small saucepan on medium high, combine 1/2 cup water, 1/2 cup vinegar, peppercorns, star anise, 1 tbsp maple syrup and salt; bring to a boil. In a small heat-proof bowl, combine carrot, radish and 2 tbsp jalapeño matchsticks. Pour mixture over vegetables and refrigerate for at least 30 minutes or overnight.
- Meanwhile, prepare ketchup: In a small bowl, combine all ketchup ingredients. Stir until Sucanat dissolves, about 45 to 60 seconds. Let stand 15 minutes.
- Heat a small nonstick skillet on medium and brush with 1/2 tsp oil. Add onion, 1 tbsp minced ginger, garlic and remaining 1/4 tsp minced jalapeño and sauté until just softened, about 3 minutes. Transfer mixture to a medium bowl and add chicken, lime zest, cilantro, 1 tbsp plus 2 tsp soy sauce and remaining 1 tsp maple syrup; stir until well mixed. Form mixture into 4 3/4-inchthick patties.
- Heat a large nonstick skillet on medium and brush with remaining 2 tsp oil. Cook patties for about 10 minutes, turning halfway, until browned and cooked through. (Alternatively, cook on a greased grill on medium for about 10 minutes, turning once.)
- Top each bun half with ketchup and 1 patty. Drain vegetables, discarding liquid, and divide over top.
Nutrition Information
- Serving Size: 1 burger with toppings
- Calories: 270
- Carbohydrate Content: 24 g
- Cholesterol Content: 63 mg
- Fat Content: 6 g
- Fiber Content: 3 g
- Protein Content: 28 g
- Saturated Fat Content: 1 g
- Sodium Content: 540 mg
- Sugar Content: 10.5 g
- Polyunsaturated Fat Content: 2 g
