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.
Author:
Updated:
Original:
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

Related Recipes

Low-fat healthy fresh chicken burger recipe

Chicken Burgers 
with Basil Yogurt Sauce

These juicy, open-faced burgers are smothered with a sweet and tangy basil yogurt sauce and topped with cheese, avocado and all the fixings – we promise, they’ll be your new favorite burgers!

Roast jerk chicken with collard greens recipe

Roast Jerk Chicken with Mango Sauce & Collard Greens

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.