Banh Mi Chicken Burger with Pickled Vegetables

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Banh Mi Chicken Burger with Pickled Vegetables

Yield 4

ingredients

For the Burgers

• 1 pound ground lean chicken
• ¼ cup fresh orange juice
• 1 teaspoon orange zest
• 1 teaspoon lime zest
• 4 scallions, chopped
• 2 cloves garlic, minced
• 2 teaspoons fresh ginger, peeled and grated
• 1 tablespoon chopped fresh cilantro or basil
• 1 tablespoon chopped fresh mint
• 1/2 teaspoon salt
• Freshly ground black pepper
• Avocado oil spray
• Lime wedges

For the Pickled Vegetables

• ¼ cup rice vinegar
• 1 tablespoon sugar
• ½ cup water
• 1 cup shredded carrots
• 1 cup shredded radish (red or daikon)
• ½ cup julienned scallions, white part only

Instructions

For the Burgers

1. In a large bowl, add the chicken, orange juice, zest, scallions, ginger, garlic, herbs, and salt. Mix thoroughly to combine. Form 4 patties.
2. Heat a large skillet or grill pan to medium-high and spray generously with avocado oil. Cook patties on each side for about 5 minutes, or until completely cooked through and registering 165 F in the center.
3. Serve in lettuce wraps or on whole grain buns with pickled vegetables and Aquafaba Mayonnaise (link)

For the Pickled Vegetables

1. Combine vinegar, sugar, and water in a small saucepan. Bring to a boil over high heat, then turn off heat and stir in carrots, radish, and scallions.
2. Pour into. A medium mixing bowl and chill in the refrigerator for at least 30 minutes.

Nutrition Facts

Calories

225

Fat

10 g

Sat. Fat

3 g

Carbs

14 g

Fiber

3 g

Net carbs

11 g

Sugar

9 g

Protein

21 g

Sodium

276 mg

Cholesterol

98 mg