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Thai Burgers

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Mix together:  1 lb. ground chicken, a one-inch piece of ginger, peeled and finely grated, 1 T. Tamari (or regular soy sauce), a couple of green onions both the white and green parts finely chopped, 1-2 cloves of garlic, minced, pepper to taste.  Form this mixture into burgers.  Cook in a skillet to which you have added some olive oil until golden brown on each side and cooked through – a meat thermometer should read 165 degrees.

Stir together 1/3 cup smooth peanut butter, 1-2 T. tamari (or soy sauce), another one inch piece of ginger peeled and finely grated.  You may need to add a splash of water to smooth this out into the desired consistency as a sauce for topping the burgers or as a dipping sauce for them.

A cucumber relish on these burgers is really delicious too.  To make a simple one:  Put 3/4 cup rice wine vinegar and 1/4 cup sugar into a pan – heat over medium high to a low boil so that the sugar dissolves in the vinegar.  Remove from the heat and stir in about 1/4 cup fresh mint, finely chopped.  Mix together about 1/3 of a seedless cucumber that has been diced and 1/2 small red or Vidalia onion, chopped.  Pour the hot vinegar mixture over this to let them wilt a bit.  Stir every so often.

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