The most delicious chicken burgers you’ve ever had! We could not get enough of these pineapple-teriyaki chicken burgers because they are so tasty and moist. Burgers are definitely one of my favorite dishes (apart from pizza), and experimenting with various flavors and textures has been a lot of fun for me.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 burgers |
Ingredients
- 1 pound ground chicken
- 1 cup minced bell pepper
- ½ cup drained crushed pineapple
- 2 cloves garlic, crushed
- 2 tablespoons teriyaki sauce, or more to taste
- 2 stalks green onion, sliced
- 1 teaspoon pink salt
- ¼ teaspoon ground ginger
- 1 tablespoon avocado oil, or as needed
- 6 medium brioche or hamburger buns
- 6 leaves lettuce
- 6 slices tomato
- 2 tablespoons mayonnaise, or to taste
- 2 tablespoons ketchup, or to taste
Instructions
- Mix ground chicken, bell pepper, pineapple, garlic, 2 tablespoons teriyaki sauce, green onion, salt, and ginger together in a bowl. Make 6 equally portioned balls out of the mixture.
- Heat a large cast iron or ceramic nonstick skillet over medium heat. Add avocado oil to the hot skillet and heat for 3 minutes. Place 2 to 3 balls into the skillet and flatten out with a spatula; cook until golden brown and cooked through, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the skillet and repeat to cook remaining burgers.
- Place burgers on buns with lettuce, tomato, mayonnaise, ketchup, and more teriyaki sauce if desired.
Nutrition Facts
| Calories | 602 kcal |
| Carbohydrate | 84 g |
| Cholesterol | 46 mg |
| Dietary Fiber | 5 g |
| Protein | 32 g |
| Saturated Fat | 3 g |
| Sodium | 1593 mg |
| Sugars | 7 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
These burgers were okay. Pluses, crunchy. Negatives: salty and more. I would mention that the mixture turns out goopy. So much so that you have to get you hands goopy the form it in something resembling a lopsided ball. Then it stuck to the spatula when I tried to flatten them in the pan so I had to spray Pam on the underside of the spatula. The goopyness likely is caused by the hard-to-drain crushed pineapple. If I did it again, I would drain, then spoon onto paper towels and put another towel on top and press the juice into the paper towels. Also, it came out rather salty, but that may be because I used too much garlic salt instead of cloves. This happened to me in another Teriyaki recipe and I think maybe using low sodium soy sauce might help. I definitely would not use extra as suggested and I did. Lastly, the test burgers came out burned on both sides. I adjusted from medium heat to medium low and used an electric temperature probe to take them off right when they were done and they turned out better. Oh, and the 40 minute time to prep and cook was wishful thinking. It took me an hour and a half. Good thing I always start 2 hours ahead for a new dish. Overall, they did not taste either like teriyaki or very pineapple-ly.
These burgers were so delicious! Everyone loved them. The flavor combination was great! I made my own teriyaki sauce but otherwise followed the recipe. The downside was the mixture was extremely sticky and my hands were a complete mess after forming the patties. They were so tasty I will be making them again in the near future!
Definitely five stars! Quick, easy and delicious!