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Ginger-Glazed Teriyaki Chicken Burgers

4 star rating
 

Submitted by: Lilykyte2056679

 

Chicken, mustard, garlic, and ground red pepper are formed into patties for grilling and topped with pickled ginger and a ginger glaze.
 

Ingredients

  • Ginger Glaze
  • 1/2 cup bottled teriyaki sauce
  • 1 tablespoon finely minced fresh ginger
  • 1-1/2 teaspoons minced garlic
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1 teaspoon white wine vinegar
  • Chicken Burgers
  • 1-3/4 pounds meaty raw chicken pieces
  • 1 tablespoon finely minced garlic
  • 3 tablespoons Dijon mustard
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1/3 cup extra virgin olive oil
  • 4 sesame seed Kaiser rolls, split and toasted
  • 1/3 cup Japanese pickled ginger, drained

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Method

Combine the ginger glaze ingredients in a medium saucepan and bring to a boil. Lower heat and simmer until the glaze thickens enough to coat the back of a spoon, about 5 minutes. Strain through a wire sieve and keep warm. Remove skin and bones from chicken. With a sharp knife chop chicken coarsely to the texture of hamburger. Do not use a food processor, which would shred the chicken rather than chop it. Transfer chicken to a mixing bowl and combine lightly with the garlic, mustard, cayenne, salt and pepper. Mix thoroughly and divide the mixture into four equal parts. Roll each part into a smooth ball, then flatten it into a one-inch thick patty. Heat grill at least 5 minutes or until hot. Brush the chicken patties on both sides with olive oil and grill 3 to 4 minutes on each side until just cooked through, but still juicy. Split Kaiser Rolls, place cut side down on grill and toast them. Place a burger on a bottom half of roll, spread the burger with a tablespoon of ginger-mustard glaze, top with a garnish of pickled ginger and cover with top of roll. Serve immediately.

 

Notes:

 

Number of Servings: 4 burgers

 

Submitted by: Lilykyte2056679 ()

 

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