Asian Dumpling Chicken Burgers

Burger Filling:

Combine ground chicken, light soy sauce, sesame oil, finely diced scallion greens, grated ginger, minced garlic, panko, and optional MSG in a bowl. Mix VERY thoroughly until it becomes sticky. Form into 4 patties for gastropub style thick burgers or 6-8 for smaller ones. Sear over medium high heat, flipping after the first side is browned. If making thick burgers, you may need to finish them in the oven to cook them all the way through to 165°F.

Simple Slaw:

Toss shredded cabbage in salt and sugar, using your hands to massage the cabbage thoroughly while doing so. After a few minutes drain off the excess liquid. Add your rice wine vinegar (start with 2 tbsp and add more to taste for desired puckeryness) and black sesame seeds (optional), then toss together.

Spicy Mayo:

Mix sriracha or gochujang into mayonnaise to your desired level of spice.