Chicken Burgers with Cucumber and Potato Salad

For Potato-Cucumber Salad:

Place potatoes in a large saucepan covered with cold salted water. Bring to a boil, cover and simmer for 20 to 25 minutes, or until just fork tender. Drain thoroughly, return the potatoes to the pan and steam, covered, over medium heat, shaking the pan constantly for about 1 minute or until the potatoes are dry. Remove from heat and allow to cool

Once cool, peel and slice potatoes. Place in a large salad or serving bowl.

In a small heatproof bowl, combine hot vegetable stock, onion, oil, white wine vinegar, sugar, salt and pepper to taste, whisking to thoroughly blend.

Pour dressing over potatoes, gently tossing to coat. Fold in cucumber slices. Garnish with parsley leaves and serve.

For Chicken and Mushroom Sliders:

In a skillet. heat 2 tablespoons oil over medium heat. Saute prepared mushrooms for about 5 minutes, stirring frequently. Season with salt and pepper; set aside.

Soak the toasted bread cubes in the cream.

Rinse the chicken breast and pat dry with paper towels. Cut the chicken breast into bite-size cubes. Place the chicken, bread cubes, cream, herbs, and lemon juice in a food processor. Pulse to thoroughly blend. Fold in the sauteed mushrooms.