This is overwhelming. I've read through the recipes - wow - so many yummy burgers to try - esp. Mexican burger, chicken, tuna, and a good old-fashioned classic cheeseburger has never looked as good as many of the ones right here. Here are the recipes for the Pacific Rim Burger and Warm Potato Salad with Cilantro. My motto is "you can never be too rich, or have too much cilantro." By the way, this is my third time trying to post this - the internet has disconnected midway. So third time's the charm: Pacific Rim Chicken Burgers With Ginger Mayonnaise Recipe #65297 This recipe came from Kristine Snyder, Kihei, Hawaii, and was the $25,000 grand prize winner in the National Chicken Cooking Contest. by Sharon123 4 servings 25 min 15 min prep 1 1/4 lbs ground chicken 2/3 cup panko (Japanese bread crumbs) 1 egg, lightly beaten 2 green onions, thinly sliced 3 tablespoons chopped cilantro 1 clove garlic, minced 1 teaspoon asian hot chili sauce 1 teaspoon salt 1 tablespoon vegetable oil 1/2 cup bottled teriyaki sauce 4 teaspoons honey 4 hamburger buns with sesame seeds, split and toasted 4 leaves red leaf lettuce 1 cucumber, peeled,seeded,halved and thinly sliced lengthwise Ginger Mayonnaise 1/2 cup mayonnaise 2 teaspoons sweet pickle relish 2 teaspoons minced fresh ginger 2 teaspoons lime juice 1 clove garlic, minced 1/4 teaspoon salt MIX chicken, panko, egg, onions, cilantro, garlic, chili sauce and salt in a large bowl. With oiled hands, form into 4 patties. Mix together teriyaki glaze and honey in a small bowl. In large nonstick fry pan over medium high heat, place 1 tablespoon oil. Add chicken and cook, turning and brushing with teriyaki glaze, about 10 minutes or until done. PLACE burgers on toasted buns and top with lettuce, cucumber and Ginger Mayonnaise (recipe follows). Garnish with additional cilantro and cucumber slices. Ginger Mayonnaise: MIX 1/2 cup mayonnaise, 2 teaspoons sweet pickle relish, 2 teaspoons minced fresh ginger, 2 teaspoons lime juice, 1 clove garlic, minced and 1/4 teaspoon salt in a small bowl. My notes: omit the salt. The teriyaki sauce already has plenty. And one cup of teriyaki/honey mixture is way more than you need. I used less than half. The recipe also makes more ginger mayo than you need, but it's delicious on fish and other things. Warm Potato Salad with Cilantro: 2 lbs. waxy potatoes (like red bliss) scrubbed kosher salt 1/2 cup evoo 1/2 tsp. fine grated lemon zest 3 tBS. lemon juice fresh ground pepper 1/2 cup lightly packed chopped cilantro 2 scallions (white and green parts) thinly sliced (or 1 shallot minced) Bring potatoes to boil in large pot of salted water. Then lower to simmer. Cook, partially covered, until tender when piecered with a fork - about 25 minutes. Drain and let cook slightly. While the potatoes are warm, slice them about 1/4 inch thick (no need to peel, but discard pieces of skin that come off on their own). Put half the potatoes ina large serving bowl. In a small bowl, whisk the oil, lemon zest and juice, 1 tsp kosher salt, and several grinds of pper. Drizzle half the dressing over the potatoes. Add the remaining potatoes to the bowl, drizzle the rest of the dressing, and toss gently with a large rubber spatula to combine well. Add teh cilantro and scallions and toss gently again. Taste and add more salt as needed. serve warm or at room temperature. I better submit this before it disappears. Thanks Michelle for putting this together. Lynn. PS okay I'm tempting fate by continuing to type, but I have to mention that the idea of having oil on your hands when forming the chicken patties was fabulous. It gave the patties just enough oil to bind them and protect them in cooking. Anyone else ever heard of this technique?

LOL....Patti, I love fish but fish sauce sounded too yukky to me too. I could't find the plum sauce so I used Hoisin sauce. It's really good, I use it alot in stirfry. I did see fish sauce and passed it up! these were really good though....I think you could use any sauce really, teriyaki, etc.

TEQUILA-GLAZED CHICKEN WITH JALAPENO 1 1/2 tablespoons whole coriander seeds, coarsely ground in spice mill or mortar with pestle 1 3/4 teaspoons coarse kosher salt 1/2 teaspoon dried crushed red pepper 1 (3 1/2- to 4-pound) cut-up (best of fryer) chicken 1/3 cup orange juice or pineapple juice 1/4 cup gold or silver tequila 2 tablespoons (packed) golden brown sugar 2 tablespoons honey 1 to 2 red jalapeño chiles with seeds, finely chopped 1 shallot, minced Nonstick vegetable oil spray Mix coriander, salt, and red pepper. Sprinkle mixture all over chicken. Arrange chicken, skin side up, on baking sheet; cover and chill at least 6 hours or overnight. Combine orange juice, tequila, brown sugar, honey, 1 jalapeño, and shallot in small saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium-low; simmer until mixture thickens slightly, about 10 minutes. Add 1 more jalapeño if more heat is desired. Cool glaze. Transfer 3 tablespoons glaze to small bowl and set aside for serving. Spray grill with nonstick spray. Prepare barbecue (medium heat). Arrange chicken, skin side up, on grill. Grill 15 minutes, turning occasionally. Brush chicken with glaze in saucepan. Turn chicken over; brush with glaze. Grill until juices run clear when pierced with fork or until instant-read thermometer inserted into chicken registers 170°F, turning and brushing occasionally with glaze, about 10 minutes longer. Transfer to platter. Spoon reserved glaze over. Bon Appétit, August 2007 Molly Stevens ====================================== Zesty Braised Chicken with Lemon and Capers 8 bone-in chicken thighs with skin (6 ounces each) Salt and freshly ground pepper All-purpose flour, for dusting 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 4 large peeled garlic cloves 1 1/2 cups Sauvignon Blanc 1 1/2 cups chicken stock, preferably homemade Four 1-inch strips of lemon zest 4 thyme sprigs 1 tablespoon capers, drained 1 bay leaf Preheat the oven to 350°. Season the chicken with salt and pepper and dust with flour. In a large ovenproof skillet, melt the butter in the oil. Add the chicken, skin side down, and cook over high heat, turning once, until browned, 12 to 14 minutes. Transfer the chicken to a large plate and pour off all but 1 tablespoon of the fat. Add the garlic to the skillet and cook over low heat until softened, about 5 minutes. Add the wine and boil over high heat until reduced by half, about 5 minutes. Add the stock, lemon zest, thyme, capers and bay leaf and bring to a boil. Return the chicken to the pan, skin side up. Transfer the skillet to the oven and braise for about 45 minutes, until the meat is tender. Return the skillet to the stove and boil until the sauce is slightly reduced, about 5 minutes. Discard the thyme, bay leaf and lemon zest, if desired, before serving.

I love that stuff. I don't use the dried beef in the bottom and I use cream of chicken soup. It makes the best gravy over rice. Yum! Oh--and I only use 2 chicken breasts and make the same amount of sauce. Any leftover sauce gets put in with leftover rice and the next day I add broccoli florets and make a side dish out of it.