Chicken Teriyaki Burgers With Grilled Pineapple And Red Onions Food

TERIYAKI BURGERS WITH GRILLED PINEAPPLE

Steps:

• Prepare the teriyaki sauce: In a small saucepan over medium heat, combine the reserved 1/4 cup pineapple juice, soy sauce, rice vinegar, honey, garlic, and ginger. Cover and bring to a boil. Once boiling, remove the lid and cook for 1 minute, stirring constantly. While you wait for the sauce to boil, whisk the cornstarch and 1 tablespoon water together in a small bowl to create a slurry. Once the sauce is boiling, add the slurry, then stir to combine. Cook for 1 additional minute, until the sauce begins to thicken. Remove from heat.
• In a large mixing bowl, combine the ground turkey, panko, garlic, ginger, black pepper, cilantro, and 3 tablespoons teriyaki sauce. Mix just until combined, and be careful not to compact the meat. Shape into four 3/4-inch-thick patties. Place in the refrigerator for 30 minutes.
• Set aside some of the remaining teriyaki sauce for serving, reserving the rest for grilling. Preheat the grill to medium high and lightly oil the grates. Grill the rings of pineapple and red onion slices until caramelized and tender, about 3 minutes per side for the pineapple and 4 minutes for the red onion. Grill the burgers for 4 minutes on the first side, flip, then brush with sauce. Grill 4 minutes, then flip again and brush the other side with sauce. Continue cooking until the burgers are cooked through and reach an internal temperature of 160 to 165 degrees F, about 10 minutes total. Remove to a plate, cover, and let rest 5 minutes. If desired, grill the buns.
• Serve the burgers inside of the buns, brushed with reserved sauce and topped with grilled pineapple and red onion.

CHICKEN TERIYAKI BURGERS WITH GRILLED PINEAPPLE AND RED ONIONS

Steps:

• To make the onions: Place onion slices in a shallow baking dish. In a small saucepan, combine coriander seeds, thyme, wine, oil, and lemon juice; bring to a boil over medium heat. Let cool slightly, then pour mixture over onions. Cover and refrigerate for 2 hours.
• To make the burgers: In a large bowl, combine cubed bread with teriyaki sauce and let rest for 5 minutes. Fold in ground meat. In a small pan, sauté onions, garlic, and parsley in sesame oil for 1 minute. Add to ground meat mixture and combine. Add mustard, egg, salt, pepper, nutmeg, and hot sauce. Mix well. Mold into 4 patties and refrigerate, covered, for 1 hour.
• To make the pineapple: Place pineapple slices on paper towels to drain. Remove and sprinkle with pink peppercorns and salt. Spray lightly with oil. Set aside.
• Spray burgers lightly with oil and place in center of cooking grate. Grill 6 to 8 minutes until well done and internal temperature registers 180ºF/82ºC, turning once halfway through grilling time. Place onions on grill for 4 to 6 minutes, turning once halfway through grilling time, and grill pineapple for 1 to 2 minutes, turning once halfway through grilling time. Place burgers on grilled buns; top with pineapple and onion.

PINEAPPLE-TERIYAKI CHICKEN BURGERS

Steps:

• Mix ground chicken, bell pepper, pineapple, garlic, 2 tablespoons teriyaki sauce, green onion, salt, and ginger together in a bowl. Make 6 equally portioned balls out of the mixture.
• Heat a large cast iron or ceramic nonstick skillet over medium heat. Add avocado oil to the hot skillet and heat for 3 minutes. Place 2 to 3 balls into the skillet and flatten out with a spatula; cook until golden brown and cooked through, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the skillet and repeat to cook remaining burgers.
• Place burgers on buns with lettuce, tomato, mayonnaise, ketchup, and more teriyaki sauce if desired.

TERIYAKI CHICKEN WITH GRILLED PINEAPPLE

Steps:

• In a large Ziploc plastic bag, combine 3/4 cup Teriyaki Marinade with chicken; seal bag. Marinate in refrigerator for 30 minutes.
• In a medium bowl, combine 1/3 cup Marinade with pineapple slices, gently turning slices to coat; set aside.
• Remove chicken from bag, discarding used marinade.
• Grill or broil chicken, brushing often with remaining marinade, until thoroughly cooked, about 10 to 15 minutes.
• Grill pineapple slices, brushing with remaining marinade in bowl.
• Serve with a pineapple slice under and on top of each grilled breast.

YOSHIDA'S TERIYAKI BURGER

Steps:

• In a medium bowl, combine beef, pepper, and 1/4 cup Gourmet Sauce.
• Shape into 4 patties.
• Grill burgers to desired doneness.
• Grill pineapple rings then baste burgers and pineapple with remaining 1/4 cup sauce during last 1-2 minutes of grilling.
• Place cheese on burgers, top each with a slice of pineapple and serve on a bun.

TERIYAKI TURKEY BURGERS WITH GRILLED PINEAPPLE SLICES

Steps:

• Drain crushed pineapple; combine drained pineapple with carrots, onions, ginger and teriyaki sauce. Allow to marinate one hour.
• Strain the carrots, pineapple and onions, reserving the teriyaki mixture.
• Add the strained carrots, pineapple and onions to the turkey meat. Mix thoroughly. Form the mixture into even patties and freeze until ready to grill.
• Drain the juice from the sliced pineapple, replace it with the reserved teriyaki mixture. Allow to marinate for an hour or more.
• Grill frozen patties on medium heat, flip when patty turns white around the edges. After flipping, begin grilling marinated pineapple slices about two minutes on each side.
• When patty is well done, stack on a bun with two grilled pineapple slices and serve.