Lunch: Vietnamese "Banh Mi" Chicken Burger

Recipe by Edward Lee Pickled veggies give this burger low-cal crunch and sweet-and-sour zing.

This recipe includes superfoods such as:

Apple Cider Vinegar

Health benefits of Vietnamese "Banh Mi" Chicken Burger

Apple cider vinegar will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

1 small cucumber, thinly sliced
1 medium carrot, peeled and sliced into ribbons
3 radishes, thinly sliced
1 cup white vinegar
2 1/2 teaspoon salt, divided
1 teaspoon sugar
6 ounces firm tofu
1 egg
1/4 cup scallions, chopped
1/2 teaspoon black pepper, divided
1 1/4 pounds ground chicken
1 tablespoon olive oil
2 teaspoons sesame oil
1/2 pound shiitake mushrooms
2 teaspoons soy sauce
1 1/2 teaspoon apple cider vinegar
1/4 teaspoon ground cumin
1/8 teaspoon brown sugar
1 cup bean sprouts
1 bunch cilantro, chopped
4 whole-wheat hamburger buns

Instructions

In a glass bowl, combine cucumber, carrot and radishes. 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, 1 hour. Heat oven to 400 °F. In a food processor, pulse tofu, egg, scallions, 1/4 teaspoon pepper and remaining 1 teaspoon salt until combined, 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 internal temperature reaches 165 °F, 20 minutes. In a medium skillet, heat sesame oil. Sauté shiitakes, 2 minutes. Add soy sauce, apple cider vinegar, cumin, brown sugar and remaining 1/4 teaspoon pepper; cook 2 minutes. Divide burgers, mushrooms, pickled salad, bean sprouts and cilantro among buns.