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Jamie Purviance

Teriyaki Chicken Burgers

Print

  • People

    Serves 4

  • Prep Time

    15 min.

  • Grilling Time

    12 to 14 min.

People
Serves 4
Prep Time
15 min.
Grilling Time
12 to 14 min.

the Ingredients

20151023095400 Row Poultry 3

Patties

  • 455 grams ground chicken, preferably thigh meat
  • 105 grams panko bread crumbs
  • 25 grams minced scallions (white and green parts only)
  • 6 grams finely chopped fresh Italian parsley leaves
  • 1 large egg, lightly beaten
  • 3 tablespoons teriyaki sauce
  • 2 teaspoons Dijon mustard
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 4 slices red onion, each about 12 millimeters thick
  • 4 fresh pineapple rings, each about 12 millimeters thick, cored
  • Extra-virgin olive oil
  • 4 hamburger buns, split
  • Mustard
  • Mayonnaise

Instructions

  • 01 Mix the patty ingredients, and then gently form four patties of equal size, each about 18 millimeters thick. With your thumb or the back of a spoon, make a shallow indentation about 2.5 centimeters wide in the center of the patties to prevent them from forming a dome as they cook. Cover and refrigerate the patties until ready to grill.
  • 02 Prepare the grill for direct cooking over medium heat (180° to 230°C).
  • 03 Lightly brush the patties, onion slices, and pineapple rings with oil. Brush the cooking grates clean. Grill the patties over direct medium heat, with the lid closed, until fully cooked (74ºF), 12 to 14 minutes, turning once. At the same time, grill the onion slices until tender and the pineapple rings until heated through, 4 to 6 minutes, turning once or twice. During the last minute of grilling time, toast the buns over direct heat. Remove from the grill as they are done.
  • 04 Separate the onion slices into rings. Spread the buns with mustard and mayonnaise. Build each burger on a bun with a patty, a pineapple ring, and onion. Serve warm.
Ingredients
Instructions

  • the Ingredients

    20151023095400 Row Poultry 3

    Patties

    • 455 grams ground chicken, preferably thigh meat
    • 105 grams panko bread crumbs
    • 25 grams minced scallions (white and green parts only)
    • 6 grams finely chopped fresh Italian parsley leaves
    • 1 large egg, lightly beaten
    • 3 tablespoons teriyaki sauce
    • 2 teaspoons Dijon mustard
    • 1 teaspoon toasted sesame oil
    • ½ teaspoon kosher salt
    • ½ teaspoon freshly ground black pepper
    • 4 slices red onion, each about 12 millimeters thick
    • 4 fresh pineapple rings, each about 12 millimeters thick, cored
    • Extra-virgin olive oil
    • 4 hamburger buns, split
    • Mustard
    • Mayonnaise

  • Instructions

    • 01 Mix the patty ingredients, and then gently form four patties of equal size, each about 18 millimeters thick. With your thumb or the back of a spoon, make a shallow indentation about 2.5 centimeters wide in the center of the patties to prevent them from forming a dome as they cook. Cover and refrigerate the patties until ready to grill.
    • 02 Prepare the grill for direct cooking over medium heat (180° to 230°C).
    • 03 Lightly brush the patties, onion slices, and pineapple rings with oil. Brush the cooking grates clean. Grill the patties over direct medium heat, with the lid closed, until fully cooked (74ºF), 12 to 14 minutes, turning once. At the same time, grill the onion slices until tender and the pineapple rings until heated through, 4 to 6 minutes, turning once or twice. During the last minute of grilling time, toast the buns over direct heat. Remove from the grill as they are done.
    • 04 Separate the onion slices into rings. Spread the buns with mustard and mayonnaise. Build each burger on a bun with a patty, a pineapple ring, and onion. Serve warm.

Let's Gear Up

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