A chicken burger from Martha Stewart for summer grilling

One in a series of burger recipes created by the biggest names in the food world.

Fresh meat. Great flavorings. A gentle hand.

Martha Stewart isn't a big griller, but she still enjoys creating delicious varieties of burgers during summer, especially on her wood grill. In fact, in a first for her nearly 20-year-old magazine, Martha Stewart Living, she even put a burger and beer on the cover of the June issue. "It is not just about using the freshest meats -- chuck, sirloin, turkey, chicken -- but also about the added flavorings, buns and toppings," she said.

Here she offers one of her favorites, a chicken burger with Japanese flavors, including wasabi, ginger and soy sauce.

Wasabi mayonnaise

Makes 1/2 cup

In a small bowl, combine 4 1/2 teaspoons wasabi powder and 1/2 cup mayonnaise. Refrigerate for at least 30 minutes, or until needed.

Cucumber-shallot pickles

Makes enough for 4 burgers

1/2 cup unseasoned rice wine vinegar

1/2 cup water

1/4 cup sugar

1/4 teaspoon kosher salt

1 teaspoon pink peppercorns

1/3 cup pickled ginger

1/2 English cucumber, cut into 1/4-inch slices

1 shallot, cut into 1/4-inch slices

1. In a medium bowl, combine vinegar, water, sugar, salt, peppercorns and ginger. Mix until sugar and salt dissolve, then add cucumber and shallot slices.

2. Refrigerate the mixture for at least 4 hours.

Japanese chicken burger

Makes 4 servings

1 1/4 pounds ground chicken breast

2 teaspoons grated fresh ginger

1 teaspoon minced garlic

2 tablespoons soy sauce

2 teaspoons vegetable oil

Ground black pepper

4 whole-wheat burger buns with sesame seeds

Wasabi mayonnaise (see recipe above)

Cucumber-shallot pickles (see recipe above)

1. In a large bowl, combine the chicken, ginger, garlic and soy sauce, then form into 4 patties.

2. Heat a large nonstick skillet over medium. Add the oil and swirl to coat the bottom of the pan.

3. Season the patties with pepper. Add the patties to the skillet and cook for about 8 minutes per side, or until cooked through. Cover and set aside. Heat the oven to broil.

4. Brush the insides of the buns with a small amount of wasabi mayonnaise. Place the buns mayo-side-up on a baking sheet and toast briefly under the broiler.

5. Brush the buns with more of the mayonnaise. Place a burger on each bun, then top with the cucumber-shallot pickles.

Nutrition information per serving: 586 calories, 38 grams fat, 37 grams carbohydrates, 28 grams protein, 104 milligrams cholesterol, 1,348 milligrams sodium, 4 grams fiber and 58 percent of calories from fat.