½mediumDaikon radish - cut into matchsticks, optional
FOR THE BURGERS:
1poundground chicken (minced chicken) - or turkey
1stalkgreen onions (scallions or green shallots) - thinly sliced, about 2 tablespoons
1teaspoonginger - freshly grated
½teaspoongarlic - minced
1tablespoonsoy sauce - or tamari
½mediumlime juice
1tablespoonlight brown sugar
FOR SERVING:
1headiceberg lettuce
½cupSriracha mayonnaise - optional
½cupjalapenos - thinly sliced, optional
Instructions
First, let’s make the pickled vegetables. Get a medium bowl and mix the sugar, salt, and vinegar. Next, add the carrot, cucumber, and radish sticks. Set aside mixture at room temperature while you make the burgers (at least 10 minutes).
To make the burgers, get a medium bowl and combine the ground chicken, garlic, ginger, scallions, lime juice, soy sauce, and brown sugar.
Shape the chicken mixture into 4 patties and place on a cookie sheet or plate that will fit in your freezer. Freeze for 10 minutes.
Once ready, grill burgers for about 5 minutes per side or until they are cooked to an internal temperature of 165°F. You can use a broiler if a grill is not available.
Once your burgers are cooked, spread some sriracha mayonnaise, if using, on 4 large lettuce leaves. Top each with a burger.
When ready to serve, drain the pickled vegetables and add them together with the jalapeños, if using.
Notes
If you can’t find daikon radish, you can use another type of radish or some thinly sliced onion.