Chicken Teriyaki Burger
Ingredients
¾ cup fresh bread crumbs or panko breadcrumbs
455g ground chicken
¼ cup chopped fresh coriander
3 spring onions, thinly sliced
2 tablespoons minced fresh ginger (from a 2-inch piece)
3 cloves garlic, minced
1 egg
3 tablespoons soy sauce
1½ tablespoons dark brown sugar
1 tablespoon sesame oil
1 tablespoon chili paste, such as sambal oelek
1 teaspoon kosher salt
4 round slices (¼ inch thick) red onion
Canola oil, for brushing
4 rings (½ inch thick) fresh pineapple (or 4 canned rings, drained and patted dry)
Method
In a large bowl, gently combine the bread crumbs, chicken, cilantro, scallions, ginger, and garlic. In a small bowl, whisk together the egg, soy sauce, brown sugar, sesame oil, chili paste, and salt. Fold into the burger mix.
Using your hands, form the mixture into four 1-inch-thick burgers and chill on a plate for at least 30 minutes.
Preheat a grill or grill pan over medium-high heat. Brush the onion rounds with some oil.
Grill the burgers, onion rings, and pineapple until the burgers form grill marks and are cooked about halfway through, 4 minutes. Flip the burgers, pineapple rings, and onions (it’s OK if the onions fall apart) and grill until the burgers are cooked through and the onions and pineapple rings are softened and charred, another 3 to 4 minutes.
If you want to make them into burgers this is what you need to assemble the burgers:
Ingredients
½ cup light mayonnaise
2 teaspoons Sriracha
4 hamburger buns
Butter to butter buns
½ cup unsweetened finely shredded coconut
8 small butter lettuce leaves
Method
In a small bowl, combine the mayo and Sriracha. Split all the buns and put them on a baking sheet. Butter each bun half with some butter and sprinkle each with 1 tablespoon coconut. Broil until toasty and the butter bubbles, about 2 minutes (watch carefully).
Spread some Sriracha mayo on the bottom of each bun. Stack 2 pieces of lettuce and top with a pineapple ring, a burger, and some of the onions. Top each sandwich with a toasted coco bun half
