I made up this recipe because I wanted something new, and low in fat to eat. I wasn't expecting these burgers to be as good as they are. I really love these burgers, and on weight watchers they are 11 points per burger.
Serves: 4
1 lbs ground chicken
1/4 cup teriyaki sauce (Recommended: Yoshida's)
1 clove garlic
1/2 tsp minced ginger (I used minced ginger in a jar, and it's more of a pureed texture)
2 tbsp pineapple juice
1 cup plain bread crumbs
2 oz. provolone cheese
1 can rings of pineapple (optional)
Green Leaf Lettuce (optional)
Sliced Tomatoes (optional)
4 potato hamburger buns
Preheat a greased non-stick pan or skillet over medium heat.
In a bowl small mix together the teriyaki sauce, garlic, ginger, and pineapple juice.
In a medium sized bowl, mix chicken and 2/3 of the teriyaki mixture. Add the bread crumbs and mix well.
Pat four pineapple rings dry and brush the teriyaki mixture over both sides and sauté in the preheated pan on both sides for 2 - 3 minutes or until golden brown. Side pineapple aside.
Reduce heat to medium-low. Weigh out 4.25 ounces of chicken mixture, or divide into four equal parts and shape into patties. Then cook on both sides for about 6 - 7 minutes or until medium brown. Using some of the left over teriyaki, brush the tops of the chicken burgers once they have been flipped. This will add a golden colour to the burgers, and also add more teriyaki flavour.
Keep your oven on warm and place burgers inside warm oven with half a slice of provolone cheese on top to melt.
Place patties on buns, and add pineapple, lettuce, and tomatoes.
Enjoy!
