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.
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
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.
Inspired by Jamaican cuisine, in which warming spices are often paired with vibrant fruits, this chicken dinner boasts an irresistible balance of savory and sweet. To easily slice the collard greens, stack the leaves, roll them up into a cylinder and cut crosswise into strips.