Recipe courtesy of Rachael Ray
1 pound ground, all-white meat chicken
4 scallions (one large handful), chopped
2 cloves garlic, finely chopped or grated
1 tablespoon grill seasoning
1/4 cup teriyaki sauce
1 tablespoon canola oil
1/4 cup pickled ginger (I skipped)
1 cucumber, seeded and sliced
1 head Bibb or Boston lettuce
Small buns (about 3 inches in diameter) or dinner rolls
Yields: 8 servings
Combine meat, scallions, garlic, grill seasoning and teriyaki sauce. Score and divide meat into 8 portions and form small patties, about 1/2 inch thick.
Heat a large skillet over medium-high heat and add canola oil, about once around the pan. Cook mini chicken burgers in the pan, about 3 minutes on each side, until cooked through.
Place burgers on buns, top each burger with some pickled ginger, a slice of cucumber and some lettuce then place the top half of bun on top.