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Grilled Pineapple Teriyaki Chicken Burgers – Must-Try!

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Experience a flavor explosion with these Teriyaki Chicken Burgers topped with grilled pineapple. This vibrant, juicy masterpiece blends savory teriyaki with sweet, tangy, and smoky goodness.

Ingredients

Scale
  • 1.5 pounds ground chicken
  • 1/2 cup Panko breadcrumbs
  • 1 large egg
  • 2 tablespoons finely chopped green onions
  • 1 tablespoon grated fresh ginger
  • 1 clove minced garlic
  • 1 tablespoon low-sodium soy sauce
  • 1/2 cup low-sodium soy sauce (for teriyaki sauce)
  • 1/4 cup brown sugar
  • 2 tablespoons non-alcoholic mirin substitute (rice vinegar + sugar)
  • 1 tablespoon grated fresh ginger (for teriyaki sauce)
  • 2 cloves minced garlic (for teriyaki sauce)
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • Fresh pineapple (sliced into rings)
  • Burger buns (brioche or potato buns recommended)
  • Crisp lettuce
  • Juicy tomato slices
  • Thinly sliced red onion
  • Optional mayo or sriracha mayo

Instructions

  1. Prepare the Teriyaki Sauce: In a small saucepan, combine 1/2 cup low-sodium soy sauce, 1/4 cup brown sugar, 2 tablespoons non-alcoholic mirin substitute, 1 tablespoon grated fresh ginger, and 2 cloves minced garlic. Bring to a simmer over medium heat, stirring until the sugar dissolves. In a separate bowl, whisk together 1 tablespoon cornstarch with 2 tablespoons cold water to create a slurry. Pour the slurry into the simmering sauce, whisking constantly until it thickens. Remove from heat and stir in 1 teaspoon sesame oil. Set aside, reserving about 1/4 cup for serving later.
  2. Make the Chicken Patties: In a large bowl, gently combine ground chicken, Panko breadcrumbs, egg, green onions, grated ginger, minced garlic, and soy sauce. Mix gently to avoid overworking the meat. Divide the mixture into 4-6 equal portions and form them into patties about 3/4 inch thick, making a slight indentation in the center of each patty.
  3. Grill the Chicken Patties: Preheat your grill to medium-high heat and lightly oil the grill grates. Place the chicken patties on the grill and cook for 5-7 minutes per side until they reach an internal temperature of 165°F (74°C). Brush the patties with teriyaki sauce during the last 2-3 minutes of cooking.
  4. Grill the Pineapple: Slice fresh pineapple into 1/2-inch thick rings and remove the core. Grill the pineapple rings for 2-3 minutes per side until caramelized and softened.
  5. Toast the Buns & Assemble: Lightly butter or brush the burger buns with oil and toast them on the grill or in a toaster until golden brown. To assemble, spread reserved teriyaki sauce or mayonnaise on the bottom bun. Layer with lettuce, a chicken patty, a grilled pineapple ring, tomato slices, and red onion. Top with the other half of the bun and serve immediately.

Nutrition

Keywords: Don't overmix the patties to avoid toughness. Always make a small thumbprint in the center of your patties for even cooking. Fresh pineapple is critical for the best flavor.

Find it online: https://softtasty.com/grilled-pineapple-teriyaki-chicken-burgers-must-try/