• Place the ground chicken in a bowl and add 2 tablespoons teriyaki sauce, the grated ginger and crushed garlic. Mix it together with a fork or your hands until just combined. Shape into four burgers, each of them at least 1/2 inch thick.
• Heat the butter or olive oil in a large, nonstick frying pan over medium heat. Place the burgers in the pan and fry, uncovered, until thoroughly cooked and no pink remains in the center, from 4 to 5 minutes per side. Remove to a plate and serve.
• These burgers can also be baked in the oven for 20 - 25 minutes at 375ºF or broiled under your broiler.

For the Glaze:

• Immediately add the tablespoon of teriyaki sauce to the pan juices and turn the heat to high. Boil, uncovered and stirring almost constantly, until the teriyaki sauce is reduced to a glaze, about two minutes. Stir in the chopped green onions, heat the onions through, then pour the teriyaki sauce mixture over the burgers.
• If you have broiled or oven baked the burgers, add 1 teaspoon of oil to the pan before you add the teriyaki sauce and onions.