Cilantro Salsa

For Serving 4 burger buns Boston or leaf lettuce Sliced tomatoes  

1. Mix the chicken, green onion, garlic, panko, fish sauce and chili-garlic sauce (if using) in a large bowl until well combined. Shape the mixture into 4 patties, each about 1⁄2 inch thick.
2. To make the Cilantro Salsa, stir the cilantro with green onion, chili pepper (if using), lime juice and salt.
3. Heat a large non-stick frying pan over medium heat. Brush the patties with a bit of canola oil, then cook 2 to 3 minutes per side or until golden. Reduce heat to low and cook 4 to 7 minutes or until cooked through.
4. Serve burgers on buns with lettuce, tomato and Cilantro Salsa.
Make ahead Mix the chicken and seasonings, shape into patties and keep refrigerated up to 12 hours.

  Batch cooking: The recipe doubles—or even triples—well. Shape into patties and freeze in a single layer or with parchment paper dividers between each patty. Seal well and keep frozen for up to 1 month. Thaw fully in the fridge before cooking.