• 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
  • 1 cucumber, seeded and sliced
  • 1 head Bibb or Boston lettuce
  • Small buns (about 3 inches in diameter) or dinner rolls
Serves: 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.