Vietnamese "Banh Mi" Chicken Burger

Ingredients

• 1.5 teaspoon apple cider vinegar 
• 1 cup bean sprouts 
• 0.5 teaspoon pepper black divided
• 0.1 teaspoon brown sugar 
• 1 medium carrots peeled sliced into ribbons
• 1 bunch cilantro leaves chopped
• 1 small cucumber thinly sliced
• 1  eggs 
• 1.3 pounds ground chicken 
• 0.3 teaspoon ground cumin 
• 4  hawaiian rolls whole-wheat
• 1 tablespoon olive oil 
• 3  radishes thinly sliced
• 2.5 teaspoon salt divided
• 0.3 cup spring onion chopped
• 2 teaspoons sesame oil 
• 0.5 pound mushroom caps 
• 2 teaspoons soya sauce 
• 1 teaspoon sugar 
• 6 ounces tofu firm
• 1 cup vinegar white

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• oven
• pot

Directions

1. 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.
2. Heat oven to 400F. 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.
3. Bake burgers until internal temperature reaches 165F, 20 minutes. In a medium skillet, heat sesame oil. Saut shiitakes, 2 minutes.
4. 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.