SELF | October 2013
photo by Claire Benoist
yield
Makes 4 servings
Pickled veggies give this burger low-cal crunch and sweet-and-sour zing.
Ingredients
Preparation
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.
Per serving: 467 calories, 15 g fat, 3 g saturated fat, 38 g carbohydrate, 8 g fiber, 46 g protein
Nutritional analysis provided by Self
my notes
via Epicurious.com: New Recipes http://feeds.epicurious.com/c/35380/f/665147/s/32b97b96/sc/26/l/0L0Sepicurious0N0Crecipes0Cfood0Cviews0C51196210A0Dmbid0Frss0Iepinr/story01.htm
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