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.