Marinated Cucumbers: 1/2 C rice wine vinegar 2 T sugar 1/4 t salt 1/2 English cucumber, thinly sliced
Buns: 4 whole wheat hamburger buns 1 T butter 1/4 t garlic powder
Burgers: 1 T avocado oil 1/2 C green onion, finely chopped 1 T chili dipping sauce 3 t fresh ginger, finely grated 2 garlic cloves, minced 1/2 t garlic powder 2 t soy sauce 1 T toasted sesame oil 2 t rice wine vinegar salt to taste (I use 1/4 t) pepper to taste (I use 8 grinds) 1 lb chicken breasts, chopped into large pieces
Directions: 1. Make marinated cucumbers by adding rice wine vinegar, sugar, and salt to medium sized mixing bowl. Add cucumbers and toss to coat. Set aside, tossing occasionally 2. Get the buns ready for toasting. Open buns up and place all 8 pieces top side down on a baking tray. Melt butter in microwave and whisk with garlic powder. Brush on buns and set aside until ready to toast. 3. Make burgers by adding all burger ingredients except chicken into a large mixing bowl. Add chicken pieces to a food processor bowl fitted with a standard blade. Pulse until chicken is coarsely chopped. Add chicken to mixing bowl and toss until evenly blended. 4. Heat avocado oil in large fry pan on medium high and preheat oven to 375. Shape burgers into 4 even patties about 1/2 thick. Place in pan and cook until bottoms have browned (about 5 min.) Flip burgers and cook until internal temperature of 165 degrees has been reached (about 10-12 min) if drippings get too brown, add 1-2 T of water as needed to deglaze pan (you want browning, but not burning). When you flip burgers, place buns in preheated oven and bake until toasted (about 6-10 min). To plate: Place burger on bottom bun, spread Thai peanut sauce on burger, add avocado slices, and top with slaw. Finish off with marinated cucumbers and top bun.