- Prep
- 25 min
- Cook
- 20 min
- Total time
- 45 min
- Yield
- 4 servings
- Difficulty
- Medium
- Calories
- 775 kcal
Quick summary
“The teriyaki chicken burger unites artisanal ground chicken burgers seasoned with ginger and garlic with a shiny glaze of teriyaki sauce. Assembled on buttery brioche bread with melted Swiss cheese, crispy bacon, and a tropical pineapple slaw with spicy bang bang sauce, it delivers a bittersweet and exotic profile.”
What you need to know
- The teriyaki sauce incorporated into the ground chicken meat provides internal moisture that prevents the lean cut from drying out.
- The tropical slaw combines the acidity of fresh pineapple with the crunch of the cabbages, breaking the richness of the cheese and bacon.
- The bang bang sauce emulsifies mayonnaise with sriracha sauce and honey, adding spicy creaminess to the sandwich assembly.
Ingredients
Main
- g Ground chicken
- ml Good quality Teriyaki sauce
- ml Good quality Teriyaki sauce (for brushing)
- teaspoon Fresh grated ginger
- dente pequeno Minced garlic
- tablespoons Chopped chives
- teaspoon Salt
- teaspoon Ground black pepper
- units Hamburger buns (brioche or potato bread)
- slices Swiss cheese
- slices Bacon
- Vegetable oil
- cup Fresh pineapple cut into small cubes
- cup Thinly sliced red cabbage
- cup Thinly sliced green cabbage
- cup Grated carrot
- tablespoons Fresh chopped cilantro
- cup Maionese
- tablespoons Sriracha sauce
- tablespoon Mel
- teaspoon Rice vinegar
- teaspoon Lemon juice
Instructions
Principal
- Prepare the Bang Bang Pineapple Slaw: In a large bowl, combine the chopped pineapple, red cabbage, green cabbage, and grated carrot. Mix gently to combine the ingredients and reserve in the refrigerator while preparing the other items of the recipe.
- Make the Bang Bang Sauce: In a small bowl, whisk the mayonnaise, Sriracha, honey, rice vinegar, and lemon juice until you get a homogeneous and creamy sauce. Taste and adjust the spice according to your preference, adding more Sriracha if desired.
- Mix the Bang Bang Sauce into the Slaw: Just before serving, add the chopped cilantro to the slaw. Then, pour about half of the Bang Bang sauce over the vegetables and mix well. Reserve the rest of the sauce for the burger assembly.
- Prepare the Chicken Burgers: In a medium bowl, combine the ground chicken, 60 ml of Teriyaki sauce, grated ginger, minced garlic, chives, salt, and black pepper. Mix gently only until the ingredients are incorporated.
- Shape the Burgers: Divide the chicken mixture into four equal portions and shape each into a burger about 2 cm thick. Make a small indentation in the center of each burger to prevent them from shrinking during cooking.
- Cook the Bacon: Fry the bacon slices in a skillet until crispy. Remove from the skillet and place them on paper towels to absorb excess fat. Break each slice of bacon in half to facilitate assembly.
- Grill the Burgers: Heat the vegetable oil on a griddle or large skillet over medium-high heat. Grill the burgers for 4-6 minutes per side, or until cooked through and reaching an internal temperature of 74°C.
- Add the Cheese and Teriyaki Sauce: In the last 2 minutes of cooking, place a slice of Swiss cheese on each burger and brush generously with the remaining 30 ml of Teriyaki sauce. Cover the pan quickly for the cheese to melt.
- Prepare the Buns: While the burgers are cooking, lightly toast the hamburger buns on the griddle or in a toaster. This adds texture and prevents the bread from getting soggy with the sauces.
- Assemble the Burgers: Spread a generous layer of the remaining Bang Bang sauce on the bottom of each bun. Add the chicken burger with melted cheese, a few slices of crispy bacon, and a generous portion of pineapple slaw. Close with the top part of the bread and serve immediately.
Chef's tips
- Shape the burgers with a slight indentation in the center with your thumb so they don't puff up into a ball shape when grilling.
- Toast the brioche bun halves in butter in a hot skillet to create a waterproof layer against the wet sauces.
- Brush extra teriyaki sauce in the final minutes of grilling over the Swiss cheese to caramelize under direct heat.
Variations
- Grill whole slices of fresh pineapple in the skillet with a drop of butter to place directly over the melted cheese.
- Replace the sriracha sauce with chopped red chili pepper or Korean gochujang chili paste for a spicy oriental touch.
- Prepare mini burgers in the same format to serve as finger food appetizers at parties and home receptions.
Substitutions
- The ground chicken can be replaced by ground chicken thigh (juicier), ground pork, or ground turkey.
- Swiss cheese can be replaced by mozzarella cheese, mild provolone cheese, or sliced white cheddar cheese.
- The brioche bread can be swapped for soft potato bread or a traditional hamburger bun with sesame seeds.
How to store
Store the grilled chicken burgers and the tropical slaw in separate airtight containers in the fridge for up to 3 days. Reheat the meat in the skillet with a spoonful of teriyaki sauce and assemble the sandwich with toasted bread and freshly made slaw.
Can it be frozen?
Freeze the raw burgers already shaped, interleaved with parchment paper in specific bags for up to 3 months in the freezer. Grill the burgers directly frozen over medium-low heat in a covered skillet for about 6 to 8 minutes on each side.
What to serve with
Accompanied by rustic potatoes with sweet paprika, crispy breaded onion rings, or crispy cassava chips. Pairs magnificently with well-chilled IPA or pilsner craft beers, artisanal ginger ale, or pineapple juice with mint.
Frequently asked questions
What is the Bang Bang sauce used in the tropical slaw?
It is a creamy and spicy emulsion typically based on mayonnaise, sriracha hot sauce, pure honey, and fresh lime juice.
How to prevent the tropical slaw from releasing too much water in the sandwich?
Mix the bang bang sauce with the vegetables and drained pineapple just minutes before assembling the burgers on the bun.
How to prevent the chicken burger from getting dry and tasteless?
Mix the teriyaki sauce with garlic and ginger into the ground meat and do not overcook in the hot skillet.
Can I grill these burgers on the charcoal grill?
Yes, bake on a well-greased grill over medium heat so it doesn't stick, brushing with teriyaki sauce near the end.
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