I made this exactly as written, however when it came time to add the glaze to the pan, it was still very runny so I needed to add some cornstarch. Otherwise it was excellent. I sliced the breasts for my guests just prior to serving, and spooned some extra glaze over top. Served it with some basmati rice (used chicken broth) and steamed asparagus. Everyone enjoyed it.

Reviewed On: Oct. 2, 2011

I made this last night and it was excellent. I followed the recipe exactly as written, but like so many others, I needed to add bread crumbs to be able to form patties. I basted the patties with a bit more teriyaki sauce while they were cooking, and this gave them a nice colour and glaze. I also grilled the pineapple for a few minutes, just before I took the burgers off. We didn't know how to garnish these, so we just ate them with the pineapple and everyone agreed they were great 'as is'. This was a nice change from your everyday beef burger.

Reviewed On: Apr. 22, 2010

The first time I made this, I made it as written and it was great. The second time, I added a bit more white wine (1/3 cup), plain goat cheese instead of feta, and a can of diced Roma tomatoes (drained). It was just as good, maybe a bit less salty than the original. I especially like how the goat cheese melted down and became like a sauce, blended with the wine, oil, and garlic. This is definitely a dish you can play around with and still expect above average results. Next time I think I'll add a chopped chili pepper...

Reviewed On: Feb. 25, 2010