Pineapple Teriyaki Chicken Burgers Food

TERIYAKI PINEAPPLE CHICKEN BURGERS

Steps:

• Preheat your bbq to medium heat- about 350 degrees F.
• In a medium bowl stir together the ground chicken, egg, almond flour, garlic, s + p, and 1 tbsp teriyaki sauce.
• Once mixed, divide your meat mixture into 4 balls and flatten into patties.
• Place your chicken patties on the grill and cook for approx 10 minutes per side or until internal temperature reaches 165 degrees F.
• While your patties are cooking, slice your red onion into large rings. Drizzle with 1 tsp olive oil.
• Place your pineapple slices and onion rings onto the grill and cook for just a few minutes on each side. You want to get some nice grill marks on them.
• Once your patties are done cooking add a slice of cheese on top of each one and let sit for a few minutes on the bbq until melted.
• Remove everything from the grill and now its time to build your burger! -We recommend lightly toasting your bun.
• Lay your patty on the bun then add a slice of the grilled pineapple, a few slices of the grilled red onion, a generous drizzle of teriyaki sauce and a crisp piece of lettuce.
• Serve immediately paired with some homemade yam fries, a fresh salad or (our favorite) grilled corn on the cob!

HAWAIIAN BURGER

Steps:

• Preheat the oven to 200 degrees F.
• Mix the mayonnaise and 1/4 cup of the teriyaki cooking sauce in a small bowl until combined. Slice four 1/4-inch-thick rounds from the pineapple (reserve the remaining pineapple for another use). Form the beef into 4 patties and sprinkle with salt and pepper.
• Heat a grill pan over medium-high heat, alternatively prepare an outdoor grill for medium-high direct and indirect heat. Add the bacon and pineapple in a single layer in a grill pan; if using an outdoor grill place the pineapple over direct heat and the bacon over indirect heat and cover. Cook until golden on one side, about 5 minutes for the pineapple and 7 minutes for the bacon. Flip both with tongs and continue cooking until the bacon is crisp and the pineapple is golden and soft, about 6 minutes more for each. Transfer to a baking sheet along with the rolls and keep warm in the oven.
• Add the burgers to the grill pan or outdoor grill over direct heat and cook until well browned on one side, about 4 minutes. Flip the burgers and cook for 2 minutes. Brush the burgers with half the remaining teriyaki cooking sauce, top with the mozzarella and brush with more sauce. Cover the burgers with a heatproof metal bowl or grill lid and cook until the cheese is melted and the burger is cooked to desired doneness, 1 to 2 minutes for medium.
• Put a burger on the bottom half of each roll and top with 2 slices bacon and 1 pineapple round. Divide the teriyaki mayonnaise among the burgers, spooning it into the hole of each pineapple round. Top with the roll tops.

TERIYAKI PINEAPPLE TURKEY BURGERS

Steps:

• Drain pineapple; reserve 1/2 cup juice. Reserve 2 pineapple slices for snack or other use.
• Stir together teriyaki sauce and reserved pineapple juice in small bowl.
• Mix together turkey, ginger, bread crumbs and 1/4 cup teriyaki mixture. Shape into 8 patties.
• Grill patties, brushing with remaining teriyaki mixture, until brown and cooked through. Place pineapple slices on grill and cook until lightly golden brown.
• Serve burgers on buns with cheese and pineapple.
• Tip: To make 4 servings, use 1 can (8 oz.) DOLE® Pineapple Slices and cut remaining ingredients in half.
• Per Serving: 134 calories, 1g fat (0g sat.), 17mg cholesterol, 775mg sodium, 17g carbohydrate (

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.

PINEAPPLE TERIYAKI BURGERS

Steps:

• Set up grill for direct cooking over high heat. Oil grate when ready to start cooking.
• In a mixing bowl, stir to combine ground beef, soup mix, teriyaki marinade mix, and 1/4 cup reserved pineapple juice.
• Form 4 patties slightly larger than bun. Gently press pineapple rings into tops of burgers.
• Season burgers with salt and pepper and place on grill pineapple side down. Cook 8 minutes per side for medium.
• Mix together mayonnaise, wasabi, and soy sauce.
• Serve hot on toasted buns with lettuce, tomato, onions, and wasabi mayonnaise.
• INDOORS: Follow instructions for preparing burgers. Preheat broiler. Place burgers pineapple side up on wire rack over foil lined baking sheet or broiler pan. Broil 6 inches from heat source for 4 to 5 minutes per side for medium.

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.

TERIYAKI PINEAPPLE TURKEY BURGERS

Steps:

• Drain pineapple; reserve 1/2 cup juice. Reserve 2 pineapple slices for snack or other use.
• Stir together teriyaki sauce and reserved pineapple juice in small bowl.
• Mix together turkey, ginger, bread crumbs and 1/4 cup teriyaki mixture. Shape into 8 patties.
• Grill patties, brushing with remaining teriyaki mixture, until brown and cooked through. Place pineapple slices on grill and cook until lightly golden brown.
• Serve burgers on buns with cheese and pineapple.
• *Tip: To make 4 servings, use 1 can (8 oz.) DOLE Pineapple Slices and cut remaining ingredients in half.

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.

RED ROBIN TERIYAKI AND PINEAPPLE BURGER

Steps:

• Form round burger patty. Marinate burger patty in bowl #1 of teriyaki sauce for 30 minutes.
• Marinate pineapple ring in bowl #2 of teriyaki sauce for 30 minutes.
• Remove burger patty and grill on high heat to desired doneness.
• Melt Cheddar cheese on top of patty while still on grill pan by covering with lid.
• Grill pineapple ring on medium heat for 1 minute on each side.
• Spread mayo on both halves of the bun.
• On bottom bun, place tomato slices, followed by the broiled hamburger patty with cheese (tomato on the bottom!).
• On top of burger patty, stack the pineapple ring and shredded lettuce.
• Put the two together and you've got a signature Red Robin burger; one that's both sweet, salty and hearty.

EASY TERIYAKI CHICKEN BURGERS

Steps:

• Place chicken breasts in glass dish and smother with teriyaki sauce; turn breasts over to cover thoroughly.
• Marinate as long as possible, preferably in the fridge overnight.
• 15-30 minutes if you're in a hurry.
• On stovetop or grill, cook chicken about 12 to 14 minutes.
• (7-8 minutes in a George Foreman grill).
• Chicken breasts (bone-in and boneless) should be cooked to an internal temperature of 170 F.
• Exact grilling times will depend on the heat of your grill/pan as well as on the thickness of the chicken breast.
• Chicken is done if, when pierced, the juices run clear or the breast is no longer pink inside.
• Spread mayonnaise on each bun, top& bottom.
• Place each cooked chicken breast on a bun and top with a pineapple slice.
• Serve alongside a summer salad or veggies and don't forget a tall glass of iced tea!