Pacific Rim Burgers with Ginger Mayonaise and Kitchen Sink Asian Slaw
from Sticky, Gooey, Creamy, Chewy

1 1/4 pounds ground chicken
2/3 cup panko bread crumbs
1 egg, lightly beaten
2 green onions, thinly sliced
3 tablespoons chopped cilantro leaves, plus extra for garnish
1 clove garlic, minced (I use 2 cloves.)
1 teaspoon Asian hot chili sauce (I use Sambal Oelek and add 2 teasoons!)
1 teaspoon salt
1/2 cup bottled teriyaki glaze
4 teaspoons honey  (I use 3 tablespoons)
1 tablespoon vegetable oil, plus extra for hands
4 sesame buns, split and toasted
1 seedless cucumber, peeled and sliced very thinly
Ginger Mayonnaise (recipe follows)

In a large bowl, mix together the chicken, panko, egg, green onions, chopped cilantro, garlic, chili sauce, and salt. With oiled hands, form mixture into 4 patties. In a small bowl, mix together the teriyaki glaze and honey.

Heat oil in a large non-stick frying pan over medium-high heat. Add chicken patties and cook on both sides, brushing each side with the teriyaki-honey mixture, about 10 minutes, or until fully cooked through.

Place burgers on toasted buns and top with cucumber and Ginger Mayonnaise. Garnish with cilantro sprigs and cucumber slices.

Ginger Mayonnaise

1/2 cup mayonnaise
2 teaspoons sweet pickle relish
2 teaspoons minced fresh ginger
2 teaspoons lime juice
1 clove garlic, minced
1/4 teaspoon salt

In a small bowl, mix together all ingredients. Refrigerate until ready to use.

Kitchen Sink Asian Slaw

4 cups pre-packaged cole slaw mix

3 scallions, finely sliced
1 clove minced garlic
1 cup diced pineapple
1 cup diced mango

1 cup ginger slaw dressing
juice of 1/2 lime
1-2 tablespoons Sriracha sauce to taste
chopped cilantro for garnish

Mix first 5 ingredients in a medium bowl and set aside.

Mix dressing and lime juice together. Pour over slaw and toss.

Mix in Sriracha sauce.