So tonight we did get to have the teriyaki chicken burgers and they were worth the wait. Once I had made up the burger mix, I thought it was way too wet but persevered and they set beautifully once in the pan. I guess it was the egg which held them together. Lightly toasting the bread on a grill made them nice and crunchy against the soft burger.
This is not a low Fodmap recipe.
Teriyaki Chicken Burgers
Author: Suzanne Perazzini
Ingredients
- 500g minced chicken
- ¼ cup teriyaki sauce
- 1 egg
- 2 cloves of garlic crushed
- 1 tsp oregano
- 1 tsp paprika
- ⅓ cup breadcrumbs
- butter
- cheese sliced
- ciabatta bread sliced
- tomatoes
- lettuce
Method
- In a bowl, mix the first 7 ingredients and form burgers the shape of your bread.
- Fry them in a little oil until cooked.
- Meanwhile butter the sliced bread and place cheese slices on top of half of them.
- Place those slices of bread on a grilling pan to create nicely toasted lines and to soften the cheese a little.
- Assemble the burgers with the tomatoes and lettuce and grill the other half of the bread and place on top.
That looks really good! You got any good recipes for that spicy red sauce you find at Thai or Vietnamese restaurants? That stuff is so good and would taste in this kind of recipe but with a chicken breast instead of a burger.
Perhaps you are talking about Thai chilli sauce, which you can buy in the supermarket. I’m not sure how to make it but you could probably Google it.. I agree it is really good with chicken.
Suzanne
Wow, these look amazing! I always thought chicken burgers would be dry, but not these! And so full of marvelous flavor 🙂
The teriyaki sauce keeps them really moist and I squirted a little on top of the burgers as well. It all worked really well with the lightly toasted ciabatta bread.
Suzanne