RECIPES
August 19, 2019
THE ASIAN REPORTER n Page 13
You won’t miss the meat in these
rice and edamame burgers
By America’s Test Kitchen
N
o one will miss the
meat when they
take their first bite
of
these
ultra-savory,
Japanese-inspired
rice
burgers
packed
with
edamame and infused with
fresh ginger, sesame, and
the distinct taste of nori, a
type of dried seaweed.
For a burger with
edamame in every bite, we
pulsed it — along with
some fresh spinach — with
the rice in the food
processor. This enabled us
to incorporate far more
filling into each burger,
and slightly processing the
rice released more starch,
making the patties easier
to shape.
We topped our burgers
with flavorful sriracha
mayonnaise and a medley
of matchstick carrots, bean
sprouts, and thinly sliced
radishes for lively crunch.
Swapping
out
the
traditional burger bun in
SENSATIONAL SANDWICH. Tumeric Chicken Salad Sandwiches can be prepared in less than an hour.
The recipe appears in the cookbook Nutritious Delicious. (Daniel J. van Ackere/America’s Test Kitchen via AP)
MEATLESS MEAL. The recipe for Spicy Brown Rice Edamame Bur-
gers appears in The Ultimate Burger cookbook. (Daniel J. van Ackere/
America’s Test Kitchen via AP)
America’s Test Kitchen provided
favor of iceberg lettuce
this article to The Associated
leaves gave our burgers a
Press. More recipes, cooking
lighter, fresher taste. To
tips, and ingredient and product
make these burgers vegan,
reviews are available at <www.
substitute vegan mayon-
americastestkitchen.com>.
naise.
Spicy Brown Rice Edamame Burgers
Servings: 4
Start to finish: 1 hour, 25 minutes
1 cup short-grain brown rice
1 cup baby spinach
3/4 cup frozen shelled edamame beans, thawed and patted dry
2 (8” x 7.5”) sheets nori, crumbled
2 teaspoons toasted sesame oil
2 teaspoons grated fresh ginger
1/2 teaspoon table salt
2 tablespoons vegetable oil
1/2 cup mayonnaise
2 tablespoons sriracha
8 large leaves iceberg lettuce
1 carrot, peeled and cut into 2-inch-long matchsticks
3 ounces (1 1/2 cups) bean sprouts
2 radishes, trimmed, halved, and sliced thin
Bring 1 3/4 cups water and rice to simmer in a large saucepan over medium-high
heat. Reduce heat to low, cover, and simmer gently until rice is tender and water is
fully absorbed, 40 to 45 minutes. Off heat, lay clean dish towel underneath lid, and
let sit for 10 minutes. Fluff rice with fork and cover.
Pulse spinach, edamame, nori, sesame oil, ginger, and salt in food processor until
the mixture is finely ground (it should not be smooth), about 10 pulses, scraping
down sides of bowl as needed. Add rice and pulse until rice is coarsely chopped and
mixture is well combined, about eight pulses.
Divide rice mixture into four equal portions. Using lightly moistened hands,
tightly pack each portion into a 3/4”-thick patty. (Patties can be refrigerated for up
to 24 hours.) Heat vegetable oil in 12” nonstick skillet over medium heat until
shimmering. Place patties in skillet and cook until golden brown and crisp on first
side, five to seven minutes. Using two spatulas, gently flip patties and cook until
browned and crisp on second side, five to seven minutes.
Whisk mayonnaise and sriracha together in a bowl. Stack lettuce leaves together
to create four lettuce wraps. Serve burgers on lettuce wraps, topped with sriracha
mayonnaise, carrot, bean sprouts, and radishes.
Nutrition information per serving: 391 calories (281 calories from fat); 31 g fat (4
g saturated, 0 g trans fats); 12 mg cholesterol; 672 mg sodium; 21 g carbohydrate; 4
g fiber; 4 g sugar; 6 g protein.
To kick up your chicken
salad, turn to your spice rack
By America’s Test Kitchen
o apply some modern tricks to
old-school chicken salad, we turned
to our spice rack. Most spices boast
an impressive portfolio of phytonutrients
— often the very same compounds that
give them such potent flavor.
Mild, creamy chicken salad was an ideal
canvas. First, we found we could replace
two-thirds of the mayonnaise with low-fat
yogurt (and use less dressing overall) and
still deliver enough creamy tang to keep
everyone happy. To spice up our dressing,
we added turmeric and black pepper.
Long used as a medicinal spice in India,
turmeric is associated with many health
benefits. Black pepper — commonly paired
with turmeric — may boost the potency of
turmeric, especially in the presence of a
little heart-healthy fat.
T
With our dressing ready, we poached
chicken breasts to perfection by heating
them just until the water reached 170º
Fahrenheit, then removing the pot from
the heat and letting the chicken cook
through slowly and gently.
For add-ins, we opted for dried cherries
and toasted walnuts to provide crunch.
Instead of a whisper of herbs, we stirred in
1/3 cup of parsley leaves (herbs, like spices,
contain concentrated nutrients), which
added a pop of green color and an herbal
back note. Two cups of tender baby spinach
provided a fresh finish to our updated
chicken salad sandwiches.
America’s Test Kitchen provided
this article to The Associated
Press. More recipes, cooking
tips, and ingredient and product
reviews are available at <www.
americastestkitchen.com>.
Tumeric Chicken Salad Sandwiches
Servings: 6
Start to finish: 1 hour
Salt and pepper
2 (4- to 6-ounce) organic boneless, skinless chicken breasts,
no more than 1” thick, trimmed of all visible fat
1 teaspoon cold-pressed extra-virgin olive oil
1/2 teaspoon ground turmeric
Pinch ground cinnamon
1/4 cup organic plain low-fat yogurt
2 tablespoons mayonnaise
2 teaspoons lemon juice
1/2 teaspoon Dijon mustard
1 garlic clove, minced
1/3 cup walnuts, toasted and chopped coarse
1/3 cup fresh parsley leaves
1/4 cup unsweetened dried tart cherries
1 shallot, minced
12 slices hearty 100% whole-grain sandwich bread
2 ounces (2 cups) baby spinach
Dissolve one tablespoon salt in six cups cold water in Dutch oven. Submerge
chicken in water. Heat pot over medium heat until water registers 170º Fahrenheit.
Turn off heat, cover pot, and let stand until chicken registers 165º F, 15 to 17
minutes. Transfer chicken to paper towel-lined rimmed baking sheet and
refrigerate until cool, about 30 minutes.
Combine oil, turmeric, and cinnamon together in a bowl and microwave until
fragrant, about 30 seconds; let cool slightly. In a large bowl, whisk oil mixture,
yogurt, mayonnaise, lemon juice, mustard, garlic, 1/2 teaspoon pepper, and 1/4
teaspoon salt together until smooth.
Pat cooled chicken dry with paper towels and cut into 1/2” pieces. Add chicken,
walnuts, parsley, cherries, and shallot to bowl with yogurt mixture, toss to combine,
and season with salt and pepper to taste. Divide chicken salad evenly over 6 bread
slices, then top with spinach. Top with remaining 6 bread slices. Serve.
Nutrition information per serving: 485 calories (141 calories from fat); 16 g fat (2
g saturated, 0 g trans fats); 31 mg cholesterol; 762 mg sodium; 70 g carbohydrate; 17
g fiber; 10 g sugar; 25 g protein.
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