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Vietnamese "Banh Mi" Chicken Burger

['1 small cucumber, thinly sliced', '1 medium carrot, peeled and sliced into ribbons', '3 radishes, thinly sliced', '1 cup white vinegar', '2 1/2 teaspoon salt, divided', '1 teaspoon sugar', '6 ounces firm tofu', '1 egg', '1/4 cup scallions, chopped', '1/2 teaspoon black pepper, divided', '1 1/4 pounds ground chicken', '1 tablespoon olive oil', '2 teaspoons sesame oil', '1/2 pound shiitake mushrooms', '2 teaspoons soy sauce', '1 1/2 teaspoon apple cider vinegar', '1/4 teaspoon ground cumin', '1/8 teaspoon brown sugar', '1 cup bean sprouts', '1 bunch cilantro, chopped', '4 whole-wheat hamburger buns']

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

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