Pineapple Chicken Burgers with Teriyaki Sauce

In a large bowl, combine ground chicken, egg, Panko breadcrumbs, onion, garlic, ginger, soy sauce, salt, and pepper. Mix until just combined.
1 pound Ground Chicken, 1 Egg, ¾ cup Panko Breadcrumbs, ¼ cup Diced Onion, 1 clove Garlic, 1 teaspoon Ginger Paste, 1 teaspoon Soy sauce, ½ teaspoon Salt, ¼ teaspoon Black Pepper, ¼ cup Diced Bell Pepper
Divide the mixture into 4 equal portions and form into patties about 1/2 to 3/4 inch thick.
Grill: Preheat grill to medium-high and lightly oil the grates. Grill burgers for 5–6 minutes per side or until internal temp reaches 165°F. Brush with teriyaki sauce during the last 1–2 minutes.
¼-½ cup Teriyaki sauce
Skillet: Heat a drizzle of oil in a nonstick skillet over medium heat. Cook burgers for 5–6 minutes per side. Brush with teriyaki sauce toward the end of cooking. The burgers are done when the internal temperature is 165°F.
Oven: Preheat oven to 400°F. Line a baking sheet with parchment or lightly grease it. Bake burgers for 20–22 minutes, flipping halfway through. Brush with teriyaki sauce during the last 5 minutes of baking.
Air Fryer: Preheat the air fryer to 370 degrees. Lightly mist the basket with oil or use a parchment air-fryer liner. Place patties in a single layer, leaving a little space around each one. Cook 6 minutes, then flip. Brush with teriyaki sauce and cook another 6–8 minutes, until an instant-read thermometer in the center hits 165 °F. Brush again during the final 1–2 minutes.
While burgers cook, grill or sear pineapple rings for 1–2 minutes per side until lightly caramelized.
4 Pineapple Rings
Toast the buns if desired. Spread mayo on the bottom bun, add the teriyaki chicken burger, top with a grilled pineapple ring, and add the top bun.
Mayonnaise, 4 Burger Buns

Pineapple Chicken Burgers with Teriyaki Sauce

Ingredients

Instructions

Notes

Nutrition