Japanese-Style Chicken Burger with Grated Daikon

Japanese-Style Chicken Burger with Grated Daikon

4 ounces firm cotton tofu, well drained
8 ounces ground chicken
2 shallots, finely chopped
1 garlic clove, minced
2 teaspoons peeled and grated fresh ginger
1 small free-range egg, lightly beaten
1 tablespoon cornstarch
salt and black pepper
8 ounces daikon, peeled and grated
Juice of 1/2 lemon
2 tablespoons soy sauce
1 tablespoon vegetable oil
In a large mixing bowl, mash the tofu with a fork and drain off any excess water. Mix in the chicken, shallots, garlic, ginger, egg, and cornstarch. Season with salt and pepper. Shape the mixture into four equal-sized patties about 1 1/4-inches thick. Put them on a plate lined with paper towels, cover with plastic wrap and refrigerate for at least 2 hours to develop the flavors.

Meanwhile, grate the daikon and combine with the lemon juice and soy sauce.

Heat the vegetable oil in a large skillet over medium-high heat. Cook the burgers for 5 minutes on one side, then turn them over and cook 4 minutes, or until golden on the outside and white throughout but still juicy. Top each burger with a generous spoonful of the daikon mixture.