Wednesday, June 13, 2012

Chicken Teriyaki Burgers

When meal planning, I always look for a little help; even my four year old suggests dinners for the week.  For the past two weeks, my husband has requested Chicken Teriyaki burgers, and they just didn't happened.  I know he sought a burger made out of ground chicken, but when I saw this recipe posted at For the Love of Cooking, I knew it would be mine... I mean, made, soon.

In fact, due to my running around, my husband was the one who made this on the grill.  In the rain.  Thanks, honey!

I probably didn't pound the chicken evenly/thin enough, so the chicken was a little big to be enjoyable, but otherwise, this was just wonderful.  The teriyaki provided a little bit of tang as a foil to the super sweet grilled pineapple.

Make this soon while the weather is gorgeous and you just want to grill, grill, grill!

Chicken Teriyaki Burgers Source:  For the Love of Cooking
  • 3-4 chicken breasts, trimmed of any fat
  • 1-2 cups of your favorite teriyaki sauce
  • 1 can of pineapple rings (or fresh pineapple if you prefer)
  • Low fat Swiss cheese slices
  • Low fat mayonnaise
  • Hamburger buns (whatever flavor you like)
  • Additional topping ideas:
  • Lettuce
  • Tomato slices
  • Sweet yellow onion slices
  • Extra teriyaki sauce
Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Pound to an even thickness. Marinate in the teriyaki sauce for 6-24 hours in a Ziploc bag.
Spray cooking spray in a grill pan over medium heat. Add pineapple rings & cook for 3-4 minutes on each side. Remove from grill pan & set aside. Add more cooking spray to the pan; add chicken and cook over medium high heat for 4-5 minutes on the first side. Turn over and add the pineapple rings and low fat Swiss cheese. Cook for an additional 3-4 minutes. Heat the bun in the broiler for 1-2 minutes. Add low fat mayonnaise to the bun, chicken/pineapple/cheese, and all the fixings you want. Enjoy!

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