Chicken Burger With Pickled Cucumber And Wasabi Mayonnaise - cooking recipe

Ingredients

None None FOR THE PICKLED CUCUMBER
1 small cucumber
1/4 cup drained pickled ginger
1/2 cup rice vinegar
1 tsp salt
1 tbsp sugar
None None FOR THE WASABI MAYONNAISE
1/3 cup mayonnaise
2 tsp wasabi paste
None None FOR THE CHICKEN BURGER
1 lb ground chicken
1 None egg
1 tbsp soy sauce
2/3 cup stale breadcrumbs
2 None green onions, finely chopped
1 tsp sesame oil
4 None hamburger buns, split and toasted
1 cup mizuna or spring greens

Preparation

For the pickled cucumber, using a sharp knife or mandoline, slice the cucumber thinly. Combine the cucumber with the remaining ingredients. Cover and refrigerate for 30 mins.
For the wasabi mayonnaise, mix all ingredients in a small bowl.
Combine the ground chicken, soy sauce, egg, breadcrumbs, sesame oil and onion in a large bowl. Shape the mixture into 4 patties.
Cook the patties on a heated oiled grill pan or skillet on medium-high heat for 15 mins or until browned on both sides and cooked through.
Spread the wasabi mayonnaise on the bun bottoms. Sandwich the mizuna, patties and drained pickled cucumber between the bun halves. Serve.