Wednesday, January 2, 2008

Hawaiian Chicken Burgers

Hawaiian Chicken Burgers
Better Homes and Gardens Chicken Cooking For Today Copyright 1993
I got this from

1 beaten egg
¼ cup fine dry seasoned bread crumbs
3 tablespoons chopped water chestnuts
¾ teaspoon ground ginger
¼ teaspoon salt
¼ teaspoon pepper
1 pound raw ground chicken
¼ cup bottled sweet-and-sour sauce I used teriyaki
4 canned pineapple rings
4 kaiser rolls or hamburger buns, split and toasted
shredded spinach I omitted

In a medium bowl combine egg, bread crumbs, water chestnuts, ginger, salt and pepper. Add ground chicken and mix well. Shape into four ¾-inch patties.

To grill, place patties on an uncovered grill directly over medium coals; cook for 15 to 18 minutes or till no longer pink, turning once and brushing with sweet-and-sour sauce during the last 5 minutes of cooking. Meanwhile, place pineapple slices on grill rack. Cook for 5 minutes, turning as needed. I did it all on the Foreman Grill.

To serve burgers, sprinkle bottom half of each bun with some shredded spinach. Top with patties. Brush patties with sweet-and-sour sauce and top with pineapple slices.

Makes 4 servings.

This was just ok. I might not have used enough teriyaki sauce, or maybe sweet and sour would really make a difference. I felt the only part of the sandwich that was actually good was when I had a bit of pineapple; everything else was just bland.

We only used half the mixture, since there are only two of us, and will freeze the rest to make again.

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