Photo: Oxmoor House
Hands-on Time
30 Mins
Total Time
38 Mins
Yield
Serves 4 (serving size: 1 burger)

Quick-pickled cukes give these burgers tart crunch. Panko and egg white hold the patties together. Use cilantro leaves on the burgers as you would ­lettuce for herby freshness.

How to Make It

Step 1

Combine the first 6 ingredients in a small saucepan; bring to a boil. Remove from heat; add cucumber. Let stand 30 minutes. Drain.

Step 2

Combine panko and the next 7 ingredients (through egg white) in a bowl, and stir well. Divide the mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in the center of each patty.

Step 3

Heat a large cast-iron skillet over medium-high heat. Add sesame oil to pan; swirl to coat. Add patties; cook patties for 3 minutes on each side or until desired degree of doneness. Brush tops of patties evenly with hoisin; cook for 30 seconds.

Step 4

Place 1 patty on bottom half of each bun; top each patty with 6 cucumber slices and top half of bun.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Also appeared in: Oxmoor House, None, 2013,Cooking Light Lighten Up, America!

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