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.
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    Open-Faced Asian Chicken Burgers with Pickled Vegetables & Ginger Soy Ketchup image
    • 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

    1. 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.
    2. Meanwhile, prepare ketchup: In a small bowl, combine all ketchup ingredients. Stir until Sucanat dissolves, about 45 to 60 seconds. Let stand 15 minutes.
    3. 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.
    4. 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.)
    5. 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

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