Teriyaki Chicken Burgers

What's better than a burger... unless maybe it's a teriyaki chicken burger on a homemade bun? A slathering of fresh macadamia nut butter and a slice of grilled pineapple bring this one straight home.

Teriyaki Chicken Burgers
serves 6

2/3 cup pineapple juice
1/4 cup soy sauce
1 T freshly grated ginger
2 T brown sugar
3 cloves garlic, minced
1 T brown rice vinegar

1 1/2 lbs boneless chicken thighs, sliced into strips or cubes
1/4 of a large red pepper, chopped
10-12 saltine crackers, crushed

grilled pineapple slices (optional)
macadamia nut butter (optional)

Equipment: Food processor or meat grinder

Combine ingredients for marinade in a medium bowl (pineapple juice through rice vinegar). Stir to combine. Add chicken pieces. Marinate for at least 2-3 hours or overnight.

When chicken has marinated for the specified time, drain off liquid.  Place chicken and meat grinding equipment (blades, grinding plates, food processor bowl if using) into the freezer for about 30 minutes to chill thoroughly.

When chicken is chilled, grind it as directed (see instructions below).

When chicken is ground, place into a bowl. Add crushed saltine crackers and stir to combine.  Meat mixture will be sticky.  Form chicken mixture into six patties.  Place them on a plate and refrigerate for at least 1 hour.

Preheat grill to medium heat. Grill teriyaki burgers for approximately 6 minutes minutes per side, or until fully cooked.

Serve on buns topped with macadamia nut butter and grilled pineapple.

To grind chicken in a food processor:
Put the metal chopping blade in the food processor. Add meat and chopped red pepper. Pulse the meat in 1 or 2 second bursts until it reaches the appropriate texture. You might have to do it in batches.

To grind chicken in meat grinder:
Assemble the grinder. Place bowl beneath the grinder, and put chicken meat and chopped pepper into the hopper. Turn on the grinder, or begin grinding manually,  pressing down gently on the chicken with the goad if needed.

Get the full post Over at Burp!

No comments: