Rather than using buns, I like to serve these burgers atop leaves of curly lettuce.
16 ounces boneless, skinless chicken breast halves, ground
½ cup cooked rice (white, brown, or basmati)
1 tablespoon minced fresh cilantro (do not substitute dried coriander - omit or substitute flat-leaf parsley if fresh is unavailable)
1 tablespoon minced scallion
1 tablespoon soy sauce
½ teaspoon finely minced fresh ginger
¼ teaspoon ground white pepper Dash of salt
1 tablespoon canola oil
Transfer the ground chicken to a medium mixing bowl; stir in the remaining ingredients, except the oil for cooking. Form each mixture into 4 patties, each 4 inches in diameter and about ½-inch thick.
Heat the oil in a medium nonstick skillet over medium-high heat. Add the patties and cook about 5 minutes on each side, or until they are lightly browned and cooked through. (If you prefer, the burgers can be broiled or cooked on either a stovetop or outdoor grill.)