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 Hosted By
DnD |
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1 small red onion, halved |
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1 teaspoon grated peeled ginger |
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4 teaspoons low-sodium soy sauce |
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3 teaspoons hot Asian chili sauce, such as sambal oelek |
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8 ounces white mushrooms, thinly sliced |
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2 teaspoons toasted sesame oil |
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4 whole-wheat sesame hamburger buns |
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Preheat the oven to 375 degrees F. Mist a baking sheet with cooking spray. Grate the carrot and 1/2 onion into a large bowl. Add the chicken, panko, 2 tablespoons hoisin sauce, the ginger, 3 teaspoons soy sauce and 1 teaspoon sambal oelek and mix until combined. Shape the chicken mixture into 4 patties and place on the prepared baking sheet. Bake until cooked through, about 20 minutes.
Meanwhile, heat a small sauce pan with 1 tablespoon of olive oil. Thinly slice the remaining 1/2 onion and place in pan along with mushrooms, sesame oil, lime juice and the remaining 1 teaspoon soy sauce, cook until onions are tender.
In a small bowl, mix the remaining 2 tablespoons hoisin sauce and 2 teaspoons sambal oelek with 1 tablespoon water. Warm the hamburger buns in the oven. Serve the burgers on the buns with a drizzle of the hoisin-sambal sauce and some of the mushroom mixture.
360 Cals, 40 Carbs, 24 Protien, 14 Fats |
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