Teriyaki Chicken Burgers

Ingredients:

1 lb. freshly ground chicken
1 1/2 cups fresh bread crumbs
1/4 cup minced scallions, white and green parts (or 2 TBS grated onion)
1 large egg, lightly beaten
2 TBS low-sodium teriyaki sauce
2 tsp Dijon mustard
1 tsp Asian sesame oil
Freshly ground pepper to taste
Buns

In a large bowl, combine the burger ingredients. Mix gently, by hand, being careful not to overwork the mixture. Moisten hands with water and shape the meat into 4 or more burgers. Cover with plastic wrap and refrigerate for one hour.

Lightly spray patties with olive oil. Grill over medium-low heat until internal temperature reaches 165 degrees (10-12 minutes, turning once when patties release easily from grate).

Lightly toast buns over direct medium heat just before serving. Serve warm with desired toppings.

From Weber’s Big Book of Grilling (with a few minor modifications).