Does Anyone else love Red Robin’s Bonsai Burger or the Teriyaki Chicken Burger? I do. In fact, my husband makes his version at home for my birthday, and I was born on Christmas Eve. That means he gets himself out, in the snow typically, and grills for me: true love. He even makes the teriyaki sauce from scratch. I prefer the teriyaki chicken burger to ground beef, much to his chagrin.
Teriyaki Chicken Burger: Recipe Highlights
My husband usually uses marinated chicken breasts, but I decided to take a turn making these and used ground chicken to make the chicken burger; a compromise for a house in love with both chicken and burgers. I like to drizzle extra teriyaki sauce on the toasted bun and pineapple.
This is a pretty healthy burger compared to its ground beef counterpart. Let me know what you put on it.
Teriyaki Chicken Burger
- 2 lbs ground chicken
- 6 hamburger buns
- 2 cups shredded lettuce
- 6 slices cheddar cheese
- 6 slices pineapple 1 can
- 1 jar teriyaki basting sauce
- 1 tomato sliced
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground ginger
- Preheat the grill to 350 degrees.
- In a large bowl combine the ground chicken, garlic powder, onion powder, ginger, black pepper, and salt. Mix until the seasoning is fully incorporated into the chicken.
- Divide the chicken into six equally sized mounds and pat into a round, burger shape.
- Place the burgers onto a baking sheet and place in the freezer for 15 minutes to provide more ease in handling.
- Brush the chicken with olive oil to prevent sticking to the grill (chicken is low in fat and doesn’t provide the same “grease” as ground beef.)
- Place each patty on the grill and cook each side for at least 2 minutes before brushing with the teriyaki basting sauce.
- Continue cooking the chicken burgers turning every 5 minutes and reapplying the teriyaki sauce until fully cooked.
- Move burgers to indirect heat and place the cheese on top. Remove chicken when cheese is melted.
- Place chicken burgers on a bun and top with shredded lettuce, tomato, and pineapple.
Despite how awesome I might appear online, mistakes happen. If you happen to spot one on this recipe, save your fellow cooks a disaster and let me know by using the contact form.