Serve with Asian mayonnaise and cucumber salad

In a mixing bowl combine the ground chicken, soy sauce, ginger, garlic, and
sesame oil. Season with salt and pepper.

With a vegetable peeler cut the cucumber vertically into long curly strips,
avoiding and discarding the seeds. Cut the carrot, again using the
vegetable peeler, into strips. Combine the cucumber and the carrot in a
bowl.

Heat the oil in a 9inch nonstick skillet. Shape mixture into 2 patties,
each about 3/4 inch thick. Cook for about 5 to 6 minutes a side or until
golden brown and cooked through. (At this point make the mayonnaise) Set
each burger on a toasted bun, spread with Asian mayonnaise and top with
carrot and cucumber.

Yield: 2 servings

Busted by Gail Shermeyer 4paws@netrax.net