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Asian Chicken Burger with Pickled Cucumber and Wasabi Mayonnaise |
Submitted By:
Cathy |
| Date/Time :
July-04-2006, 02:16:19 |
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INGREDIENTS: 500g chicken mince, 1 tablespoon soy sauce, 1 egg, 1 cup (70g) stale breadcrumbs, 1 teaspoon sesame oil, 2 green onions, chopped finely. 4 hamburger buns, 50g mizuna. PICKLED CUCUMBER: 1 lebanese cucumber (130g), ¼ cup (70g) drained pickled pink ginger, ½ cup (125ml) rice vinegar, 1 teaspoon salt, 1 tablespoon sugar. WASABI MAYONNAISE: ¼ cup (75g) mayonnaise, 2 teaspoons wasabi paste. METHOD: Make pickled cucumber. Make wasabi mayonnaise. Meanwhile, using hand, combine mince, sauce, egg, breadcrumbs, oil and onion in large bowl; shape mixture into four burgers using BurgerMate. Cook burgers on heated oiled flat plate, uncovered, about 15 minutes or until cooked through. Meanwhile, split buns in half horizontally; toast, cut-side up. Spread wasabi mayonnaise on bun bases; sandwich mizuna, burgers and drained pickled cucumber between bun halves. PICKLED CUCUMBER: Using sharp knife, mandoline or v-slicer, slice cucumber thinly. Combine cucumber in small bowl with remaining ingredients. Cover; refrigerate 30 minutes. WASABI MAYONNAISE: Combine ingredients in small bowl. |
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