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Ginger-Glazed Teriyaki Chicken Burgers
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 ( See all of Lilykyte2056679 Recipes )



