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.)