Grilled Teriyaki Chicken Burgers with Pineapple

Name: Grilled Teriyaki Chicken Burgers with Pineapple
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: ⅓ cup (80 ml) soy sauce; ¼ cup (60 ml) mirin; ¼ cup (50 g) light brown sugar, packed; 1 tbsp (15 ml) unseasoned rice vinegar; 1 tbsp (6 g) fresh ginger, peeled and finely grated; 2 cloves (6 g) garlic cloves, finely grated or minced; 2 tsp (6 g) cornstarch; 2 tbsp (30 ml) cold water, for the cornstarch slurry; 1½ lb (680 g) ground chicken (dark meat or 90% lean), cold; ½ cup (30 g) panko breadcrumbs; 3 scallions (45 g) scallions, white and green parts thinly sliced; 2 tsp (10 ml) toasted sesame oil; ½ tsp (3 g) kosher salt; ¼ tsp (½ g) black pepper, freshly ground; 4 rings (280 g) fresh pineapple rings, peeled, cored, cut about ½ inch (1.25 cm) thick; 1 tbsp (15 ml) neutral oil such as canola or avocado; 4 buns (280 g) brioche hamburger buns, split; 4 large leaves (40 g) butter lettuce leaves, washed and dried; ⅓ cup (80 g) mayonnaise; 2 tsp (10 g) sriracha (optional); 1 tsp (3 g) toasted sesame seeds, for sprinkling on top (optional)

From the MyKitchenBank Kitchen

Juicy ground chicken patties flavored with scallions and a homemade teriyaki glaze, grilled until lightly charred and topped with caramelized pineapple rings, crisp lettuce and sriracha mayo on toasted buns.

Prep: 25 min
Cook: 25 min
Wait: 20 min
Total: 1 hr 10 min
Makes: 4 burgers

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Ingredients

4 servings

For the teriyaki glaze
⅓ cup (80 ml) soy sauce
¼ cup (60 ml) mirin
¼ cup (50 g) light brown sugar, packed
1 tbsp (15 ml) unseasoned rice vinegar
1 tbsp (6 g) fresh ginger, peeled and finely grated
2 cloves (6 g) garlic cloves, finely grated or minced
2 tsp (6 g) cornstarch
2 tbsp (30 ml) cold water, for the cornstarch slurry
For the patties
1½ lb (680 g) ground chicken (dark meat or 90% lean), cold
½ cup (30 g) panko breadcrumbs
3 scallions (45 g) scallions, white and green parts thinly sliced
2 tsp (10 ml) toasted sesame oil
½ tsp (3 g) kosher salt
¼ tsp (0.5 g) black pepper, freshly ground
For grilling and serving
4 rings (280 g) fresh pineapple rings, peeled, cored, cut about ½ inch (1.25 cm) thick
1 tbsp (15 ml) neutral oil such as canola or avocado
4 buns (280 g) brioche hamburger buns, split
4 large leaves (40 g) butter lettuce leaves, washed and dried
For the sriracha mayo
⅓ cup (80 g) mayonnaise
2 tsp (10 g) sriracha (optional)
1 tsp (3 g) toasted sesame seeds, for sprinkling on top (optional)

Equipment (7)

Gas or charcoal grill (or a grill pan) with clean grates
Small saucepan (1-quart / 1 L)
Large mixing bowl
Rimmed baking sheet lined with parchment paper
Instant-read thermometer
Wide spatula and basting brush
Tongs

Steps

Before you start

Use ground chicken made from thigh meat or a blend (about 90% lean or less); very lean breast meat makes dry burgers.
Cool the teriyaki glaze before mixing it into the raw chicken, or it will start to warm the meat and make it sticky and hard to shape.
Chicken patties are softer than beef, so keep them chilled until they hit the grill and clean and oil the grates well.
Have an instant-read thermometer ready. Chicken burgers must reach 165°F (74°C) in the center.

1
Simmer teriyaki glaze
- In a 1-quart (1 L) saucepan, combine the soy sauce, mirin, brown sugar, rice vinegar, ginger and garlic.
- Bring to a gentle simmer over medium heat, stirring until the sugar dissolves, about 2 minutes.
- Stir the cornstarch into the cold water until smooth, then whisk it into the pan.
- Simmer 1 to 2 minutes more, whisking, until the glaze is glossy and coats the back of a spoon.
- You should have about ⅔ cup (150 ml).
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Ready when: Glaze is glossy, slightly thickened and coats the back of a spoon; a finger drawn through it leaves a clear line.
Tip: Stir the cornstarch slurry again right before adding it; the starch settles quickly.
2
Cool the glaze
- Pour the glaze into a heatproof bowl and let it cool to room temperature, about 10 minutes.
- It will thicken slightly as it cools.
- Meanwhile, prep the scallions, pineapple and lettuce.
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Ready when: Glaze is no longer warm to the touch.
3
Mix the patty mixture
- In a large bowl, combine the cold ground chicken, panko, sliced scallions, sesame oil, salt, pepper and 3 tablespoons (45 ml) of the cooled glaze.
- Mix gently with your hands for about 30 seconds, just until the ingredients are evenly combined.
- Set the remaining glaze aside for brushing and serving.
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Ready when: Mixture looks evenly speckled with scallion and holds together when squeezed.
Tip: Overmixing makes chicken burgers dense and rubbery, so stop as soon as everything is combined.
4
Shape and chill patties
- Divide the mixture into 4 equal portions of about 6 oz (170 g) each.
- With damp hands, shape each into a patty about 4 inches (10 cm) wide and ¾ inch (2 cm) thick.
- Press a shallow dimple into the center of each with your thumb.
- Place on a parchment-lined baking sheet and refrigerate for 15 minutes.
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Ready when: Patties feel firm and cold to the touch.
Tip: The dimple keeps the patties from puffing into domes as they cook.
5
Make sriracha mayo
- While the patties chill, stir the mayonnaise and sriracha together in a small bowl.
- Add 1 tablespoon (15 ml) of the reserved teriyaki glaze if you like a sweeter sauce.
- Refrigerate until serving.
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Ready when: Sauce is smooth and evenly pale orange.
Tip: Skip the sriracha for a kid-friendly version.
6
Heat and oil the grillOven 450°F / 230°C
- Preheat the grill to medium-high, 400 to 450°F (200 to 230°C), for 10 minutes.
- Scrape the grates clean.
- Fold a paper towel, dip it in the neutral oil held with tongs, and wipe the grates.
- Brush the pineapple rings lightly with any remaining oil.
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Ready when: You can hold your hand 5 inches above the grates for only 3 to 4 seconds.
Tip: Well-oiled, hot grates are the best protection against sticking.
7
Grill the pineapple
- Place the pineapple rings on the grill.
- Cook 2 to 3 minutes per side without moving them, until deep golden grill marks form and the edges look caramelized.
- Brush with a little glaze after flipping.
- Transfer to a plate.
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Ready when: Rings have dark golden grill marks and look juicy and slightly sticky.
Tip: If the sugars blacken quickly, move the rings to a cooler part of the grill.
8
Grill the patties
- Place the chilled patties on the grill, dimple side up, and close the lid.
- Cook 5 minutes without pressing, until they release easily and have grill marks.
- Flip carefully with a wide spatula, brush the tops generously with glaze, and cook 4 to 5 minutes more.
- Brush once more with glaze, flip for 20 seconds to set it, then remove.
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Ready when: Center of each patty reads 165°F (74°C) on an instant-read thermometer, and juices run clear.
Tip: Don't flip until the patties release easily; forcing them early tears them apart. Never press down on the patty.
9
Toast the buns
- Place the buns cut side down on the cooler edge of the grill for 45 to 60 seconds, until lightly golden and toasted.
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Ready when: Cut sides are golden brown with light toasting.
Tip: Brioche burns fast because of its sugar content, so stay close.
10
Rest and assemble
- Let the patties rest 3 minutes on a plate.
- Spread sriracha mayo on both cut sides of each bun.
- Layer a lettuce leaf on each bottom bun, then a patty, a grilled pineapple ring and a spoonful of the remaining glaze.
- Sprinkle with sesame seeds, add the top bun and serve right away.
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Ready when: Burgers stack neatly with the pineapple and glaze glistening on top.
Tip: The lettuce under the patty acts as a barrier that keeps the bottom bun from getting soggy.

Good to know

Tips

Keep the chicken cold until grilling; warm, sticky mixture is the main reason chicken patties fall apart.
Wait to brush with glaze until after the first flip. The sugars burn if they sit over direct heat too long.
Use a thermometer rather than guessing; chicken patties look done before they are safe, and overcooking dries them out.
No grill? Cook in a lightly oiled cast-iron skillet over medium-high heat for 5 to 6 minutes per side, and sear the pineapple in the same pan.

Make ahead

"Make the teriyaki glaze up to 5 days ahead and store it covered in the refrigerator. Shape the raw patties up to 8 hours ahead, cover and refrigerate on the parchment-lined sheet. Slice the pineapple and make the sriracha mayo a day ahead."

Storage & reheating

"Room temperature: no more than 2 hours. Refrigerator: store cooked patties and pineapple separately from buns in airtight containers for up to 3 days. Freezer: freeze cooked patties, wrapped individually, up to 2 months, or freeze raw shaped patties separated by parchment for up to 3 months. Reheat cooked patties in a covered skillet over medium-low heat or in a 350°F (175°C) oven for 10 to 12 minutes, until steaming hot and 165°F (74°C) in the center. Cook frozen raw patties from frozen on the grill, adding a few minutes, until 165°F (74°C)."

Substitutions

ground chicken (dark meat or 90% lean) → ground turkey (dark meat or 93% lean). Cook to the same 165°F (74°C); turkey can be slightly drier, so don't overcook.
mirin → dry sherry or dry white wine plus 1 teaspoon extra sugar. Mirin is sweeter, so add the extra sugar to keep the glaze balanced.
fresh pineapple rings → canned pineapple rings, drained and patted dry. Pat very dry so they char instead of steam; grill about 2 minutes per side.
panko breadcrumbs → plain dry breadcrumbs or crushed gluten-free crackers. Use slightly less (about 3 tablespoons less) if using fine dry breadcrumbs.