One of the shows I like to watch while working out in the morning is the "Today" show on NBC. A favorite segment is when they have someone demonstrating a recipe or talking about food. I find it very helpful to see people making a particular recipe before trying to do it myself.
Martha Stewart is one of those food experts who is regularly featured, and I really enjoy watching her. She always has an interesting take on cooking.
So, my curiosity was piqued when I found out Stewart was of part of The Associated Press’ "20 Burgers of Summer" series. Stewart’s contribution was a chicken burger with Japanese flavors, including wasabi, ginger and soy sauce. “You will love it,” she said.
What I find particularly appealing is the wasabi mayonnaise and the cucumber-shallot pickles. I love wasabi as well as pickles. I can’t wait to try the burger.
Japanese Chicken Burger
1¼ pounds ground chicken breast
2 teaspoons grated fresh ginger
1 teaspoon minced garlic
2 tablespoons soy sauce
2 teaspoons vegetable oil
Ground black pepper
4 whole-wheat burger buns with sesame seeds
Wasabi mayonnaise (recipe follows)
Cucumber-shallot pickles (recipe follows)
In a large bowl, combine the chicken, ginger, garlic and soy sauce then form into 4 patties.
Heat a large nonstick skillet over medium. Add the oil and swirl to coat the bottom of the pan.
Season the patties with pepper. Add the patties to the skillet and cook for about 8 minutes per side, or until cooked through. Cover and set aside.
Heat the oven to broil.
Brush the insides of the buns with a small amount of wasabi mayonnaise. Place the buns mayo-side-up on a baking sheet and toast briefly under the broiler.
Brush the buns with more of the mayonnaise. Place a burger on each bun, then top with the cucumber-shallot pickles.
Note: Don’t press the burger, which compacts the meat.
Yield: Serves 4.
Approximate nutritional analysis per serving: 586 calories, 338 calories from fat, 38 grams fat (7 grams saturated, no trans), 104 milligrams cholesterol, 37 grams carbohydrates, 28 grams protein, 4 grams fiber, 1,348 milligrams sodium.
½ cup mayonnaise
4½ teaspoons wasabi powder
In a small bowl, combine the wasabi powder and mayonnaise. Refrigerate for at least 30 minutes, or until needed.
Yield: ½ cup.
½ cup unseasoned rice wine vinegar
½ cup water
¼ cup sugar
¼ teaspoon kosher salt
1 teaspoon pink peppercorns
1/3 cup pickled ginger
½ English cucumber, cut into ¼-inch slices
1 shallot, cut into ¼-inch slices
In a medium bowl, combine the vinegar, water, sugar, salt, peppercorns and ginger. Mix until the sugar and salt dissolve then add the cucumber and shallot slices.
Refrigerate the mixture for at least 4 hours.
Yield: Makes enough for 4 burgers.