Hi friends! I’m been working hard on pulling together my brand new website! I’m so excited for it to go live! It will be much easier to find and print recipes! I’ll have a slight change in name, but I promise you’ll get the hang of it. We had a bit of a hiccup with obtaining the name as you know it, so we’ll be transitioning from A Tasty Remedy to The Tasty Remedy. Hard one, I know. Stay tuned for the launch date!
In the meantime, I’d like to share this recipe for Grilled Teriyaki Chicken Burgers. I definitely recommend grilling up some fresh pineapple rings to serve with your burgers. Such a sweet and savory bite!
Grilled Teriyaki Chicken Burger
Servings: 4
Ingredients
- Oil for the Grill (Olive or Avocado)
Chicken Burger
- 1 lb Ground Chicken Breast
- 1/2 tsp Minced Ginger
- 1 clove Minced Garlic
- 1/2 tsp Sea Salt
- 1/4 tsp Black Pepper
Teriyaki Glaze
- 1/2 cup Coconut Aminos
- 1/4 tsp Fish Sauce
- 1/4 tsp Red Pepper Flakes
- 1/2 tsp Minced Ginger
- 1 clove Garlic minced
- 1/4 tsp Onion Powder
- 1 tsp Maple Syrup
- 1 Tbsp Arrowroot Flour, plus 2 Tbsp Warm Water
Instructions
- In a medium mixing bowl, combine the ingredients for the chicken burger and mix thoroughly with your hands.
- Divide the mixture into 4 equal burger patties and place on a large plate lined with wax paper or saran wrap. Freeze the burgers for about 1 hour, or until firm. They do not need to be frozen through. You just want them to hold up with placed on the grill.
- While the burgers are setting up, combine the glaze ingredients except for the arrowroot flour and water, to a small sauce pan over medium heat.
- In a small bowl, combine the arrowroot flour with the warm water and stir. Add to the sauce pan and stir continuously until the sauce has thickened.
- Remove from heat and set aside.
- When the burgers are firm, heat the grill to about 375F. Brush the oil of your choice on the grill to prevent the chicken from sticking. Trust me on this. It will minimize the profanity involved with grilling.
- Place the burger patties on the grill and cook for 10 minutes. Flip the burgers and brush the sauce on, cooking for an additional 10 minutes or until the chicken has reached 165F.
Notes
There will likely be leftover glaze, so I recommend transferring the glaze to a small bowl to use for this recipe and save the rest in the refrigerator for another meal. You could also double the burger portion of this recipe as well if you'd like to make more.