Rating: 4 stars
16 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

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.

David Bonom
Recipe by Cooking Light June 2012

Gallery

Credit: Oxmoor House

Recipe Summary

hands-on:
30 mins
total:
38 mins
Yield:
Serves 4 (serving size: 1 burger)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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.

Nutrition Facts

324 calories; fat 8.6g; saturated fat 1.5g; mono fat 2.3g; poly fat 3.1g; protein 29.4g; carbohydrates 30.1g; fiber 1.7g; cholesterol 59mg; iron 2.6mg; sodium 473mg; calcium 89mg.
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