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(serving size: 1 burger)
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
1 small cucumber, thinly sliced
Here's a recipe for a Vietnamese burger that uses both radishes and carrots. Vegans leave the chicken out.
Combine cucumber, carrot and radishes in a glass bowl.
In a small pot, bring white vinegar, 1 1/2 teaspoon salt, sugar and 1 cup water to a boil; pour over vegetables and refrigerate until pickled, about 1 hour. This time was not included in the Total Time.
Heat the oven to 400°F.
In a food processor, pulse tofu, egg, scallions, 1/4 teaspoon pepper and remaining 1 teaspoon salt until combined, about 30 seconds.
In a bowl, fold tofu mixture into chicken; form into 4 patties.
Grease a 12" x 12" baking sheet with olive oil. Bake burgers until their internal temperature reaches 165°F, about 20 minutes.
In a medium skillet, heat the sesame oil. Sauté shiitakes for 2 minutes. Add soy sauce, apple cider vinegar, cumin, brown sugar and remaining 1/4 teaspoon pepper and cook for 2 minutes more.
Divide the burgers, mushrooms, pickled salad, bean sprouts and cilantro among buns.
From Carnegie Hill CSA Newsletter edited by Judi Katz-Schwartz, Barbara Thalenfeld