Let me just start this post by saying these teriyaki chicken burgers are not the easiest recipe I have posted. I will, however, post several shortcut suggestions if you are short on time. This can actually be a really quick meal if you simplify.
Okay, here is the layout. I made rye pretzel buns. If you want to skip this step, buy whatever bun you prefer. Next I made an awesome teriyaki sauce, recipe included below. Short on time, buy the sauce as well. Grill the pineapple. I didn’t want to fire up the grill, so I used my Cuisinart panini press and it worked perfectly. Last step is the burgers. I like to grind my own chicken, so I will include that recipe as well. If you have a decent food processor, it takes no time at all!
Fist step is the teriyaki sauce. It is pretty simple to do. If you have the ingredients on hand, it comes together really quickly. Heat ingredients in a small heavy bottom pan.
I like my sauce thick, so I used a cornstarch slurry to thicken it. Again, it is a really simple, quick step.
After whisking in the slurry, heat again until it is thickened.
Pour into container and set aside while you finish the other steps in the burgers.
Next is the pineapple. I really think fresh is best, but if you need to, use the canned rings. Start by peeling the pineapple. You do this by first cutting off the top and bottom. Next, cut down the sides.
Now, cut your rings. I used about a 1/3 inch slice. I know, weird measurement. I was a quilter forever. These slices weren’t quite 1/2 inch, but bigger than 1/4…sorry, long explanation.
Next cut out the center. I used my smallest biscuit cutter and it worked perfectly.
Now, if you don’t want to heat up the grill, the panini press works perfectly. My hubby bought this Cuisinart one for me a long time ago and I have used it so much! Love it.
You can brush the pineapple with butter if you like, but I think it marks really well on it’s own.
The burgers are so simple to make. You can use breasts, like I did. Or you can use boneless thighs. You can even use a mix of both. I prefer white meat, so that is what I used.
Throw the chicken into your food processor. I used my Cuisinart. This thing is such a beast and I have loved it for so long. Pulse a few times to break up the chicken.
Add in seasoning and pulse a few times again. You don’t want to turn the chicken to mush, just get it broken up and mixed together.
I love to cook mine in the Lodge cast iron skillet as opposed to the grill. It just holds together better in the skillet. Make sure it is hot when you get ready to cook the burgers. Coat with canola oil too. It will try and stick even if your pan is seasoned well.
Start by placing your burger on the bun of choice. Drizzle generously with teriyaki sauce. Yes, this is a messy burger. I promise you though, it is worth the mess.
Next is your grilled pineapple.
Then red onions and a green leafy green. This is of course a personal preference. You can use whatever toppings you want.
I served our burgers with a simple radish and green pea salad. It is also great with Thai slaw or…chips, our personal favorite with any burger.
Okay, now, let me tell you how easy the fresh radish and green pea salad I made is. Slice your radishes, mix them with green peas. Drizzle it all with fresh lemon juice and a touch of olive oil. Sprinkle everything with salt and pepper and you are done! See, so simple!
Need a vegetarian or vegan option to go with the chicken burgers? We have plenty of meals in mixed company- food preferences. If you find yourself there, how about these black bean burgers? Serve them and the teriyaki chicken burgers and everyone will be happy!