Categories: Appetizers, Chicken, Rachael Ray

Ingredients

• 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

Directions

1. 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.

2. 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.

3. 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.

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