Teriyaki Chicken Burgers

Teriyaki Chicken Burgers

islandgirlejfan

"My family wasn't that thrilled with the taste of turkey burgers and I was watching my intake of beef. I started experimenting with ground chicken in my burgers and was mildly surprised with the outcome. The family likes these better than beef burgers! I usually make this when I bring the chicken home from the market. It makes for a quick meal on a weeknight. It just doesn't get any easier! These are served on Belle's® Hamburger Rolls which are totally off the hook!"
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Ingredients

30 m servings 134 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 134 kcal
  • 7%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 9.3g
  • 3%
  • Protein:
  • 18.2 g
  • 36%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 936 mg
  • 37%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. Combine ground chicken and pineapple in a large bowl; season with salt and black pepper. Mix jalapeno pepper, pressed garlic, and 2 tablespoons teriyaki sauce into the chicken mixture. Continue mixing with your hands until evenly combined.
  3. Cook burgers on preheated grill until no longer pink in the center and the juices run clear, 7 to 10 minutes per side, basting the burgers with remaining 3 tablespoons teriyaki sauce. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Reviews

Read all reviews 9
  1. 10 Ratings

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Most helpful positive review

Just posting a few hints to those of you trying them. I had in the initial recipe that I sent to allrecipes that you need to have wet hands when you pad these out. Ground chicken is a much wet...

Most helpful critical review

These were ok. I used teriyaki marinade because I had an open bottle in the fridge. That may have been why I was underwhelmed. This recipe has potential though. I will try it again and tinke...

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These were ok. I used teriyaki marinade because I had an open bottle in the fridge. That may have been why I was underwhelmed. This recipe has potential though. I will try it again and tinke...

Just posting a few hints to those of you trying them. I had in the initial recipe that I sent to allrecipes that you need to have wet hands when you pad these out. Ground chicken is a much wet...

We add a few more jalapenos & throw them in the freezer while we heat the charcoal grill up to let them set a bit. Very yummy!

Delicious flavor combination. Had to add about half a cup of plain bread crumbs to form the patties - too loose to form without the breadcrumbs. Will make again.

I've made these more than once. I substitute the terryaki with 1/4 cup of sweet Vidalia onion dressing and they are wonderful.

Delicious! Full of flavor and easy to make.

Pretty good! I was surprised that the consistency was a little 'wet'- and didn't hold shape like it would if it was just ground beef or chicken. But they still grilled fine- I used my indoor gr...

These were not very flavorful and I did add a bit of bread crumbs as suggested and greased my grill etc... and they totally ALL FELL APART and so we had to pile "pieces" onto the buns... won't m...

I am going to try this recipe made into meatballs as an appetizer ! Served with dipping sauce

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