Teriyaki Chicken, Bacon, Swiss Cheese, and Bang Bang Pineapple Slaw.
Por
Equipe Receita Solta
"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."
- 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.
<strong>Prepare o Slaw de Abacaxi Bang Bang:</strong> Em uma tigela grande, combine o abacaxi picado, repolho roxo, repolho verde e cenoura ralada. Misture delicadamente para combinar os ingredientes e reserve na geladeira enquanto prepara os demais itens da receita.
<strong>Make the Bang Bang Sauce:</strong> 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.
<strong>Mix the Bang Bang Sauce into the Slaw:</strong> 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.
<strong>Prepare the Chicken Burgers:</strong> 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.
<strong>Shape the Burgers:</strong> 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.
<strong>Cook the Bacon:</strong> 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.
<strong>Grill the Burgers:</strong> 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.
<strong>Add the Cheese and Teriyaki Sauce:</strong> 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.
<strong>Prepare the Buns:</strong> 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.
<strong>Assemble the Burgers:</strong> 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.
Encontramos os melhores utensílios e ingredientes para você preparar Teriyaki Chicken Burger: Flavor Explosion with Tropical Slaw com perfeição.
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- Grelhe fatias inteiras de abacaxi fresco na frigideira com uma gota de manteiga para colocar diretamente sobre o queijo derretido. - Substitua o molho sriracha por pimenta dedo-de-moça picada ou pasta de pimenta coreana gochujang para um toque oriental picante. - Prepare mini hambúrgueres no mesmo formato para servir como aperitivo finger food em festividades e recepções caseiras.
- 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.
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.
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.
Acompanha batatas rústicas com páprica doce, anéis de cebola empanados crocantes ou chips crocantes de mandioca. Harmoniza magnificamente com cervejas artesanais do estilo IPA ou pilsen bem geladas, refrigerante artesanal de gengibre ou suco de abacaxi com hortelã.
Mix the teriyaki sauce with garlic and ginger into the ground meat and do not overcook in the hot skillet.
É uma emulsão cremosa e picante típica à base de maionese, molho de pimenta sriracha, mel puro e suco fresco de limão.
Yes, bake on a well-greased grill over medium heat so it doesn't stick, brushing with teriyaki sauce near the end.
Mix the bang bang sauce with the vegetables and drained pineapple just minutes before assembling the burgers on the bun.
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