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Hawaiian Chicken Burger Recipe

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3.9 from 7 reviews

This Hawaiian Chicken Burger recipe combines ground chicken patties infused with fresh cilantro, ginger, and a touch of sriracha, grilled to perfection and glazed with soy-free teriyaki sauce. It's topped with grilled pineapple and turkey bacon, served on gluten-free buns or lettuce wraps with optional fresh veggies and cheddar cheese. A flavorful and healthier take on the classic burger with a tropical twist.

Ingredients

Main Ingredients

  • 1 pound ground chicken
  • 1/2 cup cilantro, finely chopped
  • 1 teaspoon ginger powder
  • 1/2 teaspoon salt
  • 2-4 teaspoons sriracha (adjust to taste)
  • 6 tablespoons soy-free teriyaki sauce

Oils and Fats

  • 2 tablespoons sesame oil (divided)

Toppings and Sides

  • 4 slices pineapple
  • 4 slices turkey bacon
  • Gluten-free buns (optional)
  • Lettuce (optional, for wraps)
  • Tomatoes (optional)
  • Onions (optional)
  • Cheddar cheese (optional)
  • Dijon mustard (optional)

Instructions

  1. Prepare the Chicken Patties: In a large bowl, combine the ground chicken with salt, ginger powder, sriracha, and 1 tablespoon of sesame oil. Mix thoroughly to evenly distribute the seasonings. Next, fold in the finely chopped cilantro. Divide the mixture into 4 equal portions and shape each portion into a burger patty.
  2. Preheat the Grill: Brush your grill or grill pan with the remaining tablespoon of sesame oil to prevent sticking, then heat the grill to a high temperature, ensuring it is hot before cooking the burgers.
  3. Cook the Chicken Burgers: Place the patties onto the hot grill and cook for approximately 7 minutes on the first side without moving them to achieve a good sear. Flip the patties, then brush the cooked side generously with soy-free teriyaki sauce. Continue cooking for another 7 minutes or until the internal temperature reaches 165°F (74°C) and the burgers are completely cooked through.
  4. Grill Pineapple and Turkey Bacon: While the chicken burgers are cooking, place the pineapple slices and turkey bacon on the grill. Grill over high heat for about 5 minutes, turning as needed to get nice grill marks and to warm the bacon through.
  5. Assemble the Burgers: Serve the cooked chicken patties on gluten-free buns or wrapped in large lettuce leaves as a lower-carb option. Top with a slice of grilled pineapple, turkey bacon, and your choice of optional toppings such as tomato slices, onions, cheddar cheese, and a smear of Dijon mustard for added flavor. Enjoy immediately while hot and juicy.

Notes

  • Adjust the amount of sriracha depending on your spice preference for mild to medium heat.
  • Ensure the chicken is cooked through to an internal temperature of 165°F for food safety.
  • For a gluten-free meal, use gluten-free buns or opt for lettuce wraps.
  • You can substitute turkey bacon with regular bacon or a vegetarian alternative if preferred.
  • Grilling the pineapple adds a delicious caramelized sweetness complementing the savory flavors.
  • Leftover patties can be refrigerated and reheated gently on the stovetop or grill.

Find it online: https://recipeplenty.com/hawaiian-chicken-burger-recipe/