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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.