Ingredients

• 1 1/2 pounds boneless skinless chicken breast
• 1 large white onion
• 3 cloves whole garlic
• 2 teaspoons grated ginger
• 2 tablespoons rice wine vinegar
• 4 tablespoons light soy sauce
• 2 teaspoons sesame oil
• 6 brioche rolls or roll of choice
• 8 slices havarti cheese
• 2 tomatoes, sliced
• 1 red onion, sliced into rings
• 1 cup shredded iceberg lettuce

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Instructions

1. Heat grill to medium.
2. Finely grind the chicken breast, onion, garlic and ginger together and place in a medium bowl. Add the rice wine vinegar, soy sauce and sesame oil and mix thoroughly. Shape this mixture into 2 by 1-inch patties and let rest in the refrigerator for 5 minutes. Toast the brioche rolls, then grill the chicken patties for about 5 to 6 minutes over a medium heat. (Don't try to cook faster over high heat as the outside will be cooked and not the inside.)
3. To finish, place 1 patty on the bottom of each toasted bun, top with cheese, sliced tomato, onion and iceberg lettuce and cover with the bun top.