Pickled veggies give this burger low-cal crunch and sweet-and-sour zing.

Ingredients

　　1 small cucumber, thinly sliced

　　1 medium carrot, peeled and sliced into ribbons

　　3 radishes, thinly sliced

　　1 cup white vinegar

　　2 1/2 teaspoon salt, divided

　　1 teaspoon sugar

　　6 ounces firm tofu

　　1 egg

　　1/4 cup scallions, chopped

　　1/2 teaspoon black pepper, divided

　　1 1/4 pounds ground chicken

　　1 tablespoon olive oil

　　2 teaspoons sesame oil

　　1/2 pound shiitake mushrooms

　　2 teaspoons soy sauce

　　1 1/2 teaspoon apple cider vinegar

　　1/4 teaspoon ground cumin

　　1/8 teaspoon brown sugar

　　1 cup bean sprouts

　　1 bunch cilantro, chopped

　　4 whole-wheat hamburger buns

　　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.

Nutrition Per Serving

　　15 g fat

　　3 g saturated fat

　　38 g carbohydrate

　　8 g fiber

　　46 g protein

　　#### Nutritional analysis provided by Self