Ginger-Scallion Chicken Smash Burgers, Lettuce-Wrapped

Steps

1. Combine the white rice and water in a small pot, bring to a boil, cover and simmer on low for 15 minutes, then rest off the heat, covered, for 5 minutes.
2. While the rice cooks, make the slaw: toss the cabbage and carrot with the cider vinegar and half of the toasted sesame oil; set aside.
3. Mix the ground chicken with half of the green onions, the ginger, the garlic, the black pepper and half of the soy sauce. With damp hands, divide into 8 loose balls and chill while you cook the toppings.
4. Heat half of the canola oil in a large skillet over medium-high heat. Add the yellow onion and cook, stirring, for 6 minutes until soft and browned at the edges.
5. Add the mushrooms to the yellow onion and cook 6 to 8 minutes until browned. Stir in the remaining half of the soy sauce, cook 1 minute, then move the mushrooms and yellow onion to a bowl and keep warm. Wipe out the skillet.
6. Heat the skillet over high heat with the remaining half of the canola oil. Add 4 chicken balls, smash each flat with a sturdy spatula into a thin patty, and cook 3 minutes until deeply browned and crisp.
7. Flip and cook 2 to 3 minutes more until the patties reach 165°F (74°C). Transfer to a plate and repeat with the remaining 4 balls.
8. Drizzle the remaining half of the toasted sesame oil over the mushrooms and yellow onion.
9. Serve 2 patties per person in the romaine leaves, topped with the mushrooms and yellow onion, the remaining half of the green onions and the sesame seeds, with the rice and slaw alongside.