Forgot pictures. Butter nuked summer squash boats with chicken tender patties. Finely minced 3 chicken tenders. Added 1 egg, a scant 8th tsp. Liquid smoke, 1 tsp. Tony's Creole Seasoning, and 5 Saltine crackers crushed into fine crumbs. Mixed it all together, heated a non-stick pan with a tbs. of olive oil. Formed chicken mixture into burger sizef pattie, and fried over medium-high heat for 4 minutes per side. Crispy brown on the oitside; tender and juicy in the middle. Served with the last of my aioli. Maybe not gourmet, but sure satisfied.
If the creole seasoning was replaced with Chinese 5 spice, ginger, and soy sauce instead of liquid smoke (maybe add minced onion, garlic, and celery), this would make great meatballs to go with sweet & sour sauce.
Seeeeya; Chief Longwind of the North