Hawaiian Chicken Burgers Recipes

JO'S HAWAIIAN CHICKEN BURGERS

Steps:

• Heat oil in a small skillet over medium heat. Add red onion, garlic, and ginger; saute until onion has softened and turned translucent, about 5 minutes. Set aside to cool.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Combine chicken, panko, teriyaki sauce, salt, and pepper in a large bowl. Add cooled onion and mix gently with your hands until fully incorporated. Create 4 burger patties.
• Grill burgers on the preheated grill until cooked through, 5 to 6 minutes per side, adding provolone slices towards the end of the cooking time so they can melt. An instant-read thermometer inserted into the center of the burgers should read at least 165 degrees F (74 degrees C). Grill pineapple slices alongside the burgers until warm, about 1 minute per side.
• While the burgers are cooking, prepare hamburger buns with a light smear of mayonnaise. Place cooked burgers on buns and top with pineapple slices and jalapeno peppers.

ASIAN CHICKEN BURGERS

Steps:

• Preheat the oven to 375 degrees F. Mist a baking sheet with cooking spray. Grate the carrot and 1/2 onion into a large bowl. Add the chicken, panko, 2 tablespoons hoisin sauce, the ginger, 3 teaspoons soy sauce and 1 teaspoon sambal oelek and mix until combined. Shape the chicken mixture into 4 patties and place on the prepared baking sheet. Bake until cooked through, about 20 minutes. Meanwhile, thinly slice the remaining 1/2 onion. Toss with the mushrooms, sesame oil, lime juice and the remaining 1 teaspoon soy sauce in a bowl. Mix the remaining 2 tablespoons hoisin sauce and 2 teaspoons sambal oelek with 1 tablespoon water in another bowl. Warm the hamburger buns in the oven. Serve the burgers on the buns with a drizzle of the hoisin-sambal sauce and some of the mushroom mixture.

HAWAIIAN BURGERS

Steps:

• For the sauce: Stir together the mayo, teriyaki sauce, honey and cayenne in a small bowl. Set aside.
• For the burgers: Set a grill pan over medium-high heat (you can also use a skillet).
• Grill the pineapple and bell pepper rings until they have great grill marks on both sides (or brown them in the hot skillet), about 5 minutes.
• Season the ground beef and form it into 4 equal-size patties. Cook them over medium heat on the grill for 4 to 5 minutes on the first side, then flip them over and add a splash of teriyaki sauce on top of each one. Place a slice of cheese on each patty and let it melt while the burger cooks through, about 4 minutes longer.
• Butter a griddle or separate skillet set over medium heat. Place the rolls cut-side down and cook until brown, about a minute.
• Spoon a little bit of the sauce on both sides of the rolls and allow it to soak into the bread. Place the patties on the bottom buns and top each with 2 pineapple slices and some red onion slices, bell pepper rings and lettuce. Top with the top buns and smush it all together. Serve with extra sauce for dipping.

ALOHA CHICKEN BURGERS

Steps:

• Place chicken breasts into a plastic zipper bag with soy sauce, seal the bag, and marinate in refrigerator for 30 minutes. While chicken is marinating, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, and set aside. Spread cut sides of hamburger buns with butter.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Remove the chicken from the soy sauce, and discard the excess soy sauce. Place the chicken breasts onto the preheated grill, and grill until chicken shows good grill marks, is no longer pink inside, and the juices run clear, 4 to 5 minutes per side. When chicken is almost done, brush each piece generously on both sides with teriyaki sauce to finish grilling. Place a slice of Swiss cheese on each chicken breast, and cover with a lid to help the cheese melt onto the chicken.
• While chicken is grilling, spread the buns open on the grill and cook until toasted and showing grill lines, about 2 minutes. Set the buns aside.
• To assemble, spread the grilled sides of each bun with mayonnaise, and top each bottom bun with a cooked chicken breast, 1 1/2 slices of bacon, a slice of pineapple, a slice from a head of lettuce, a slice of tomato, and the top bun.

HAWAIIAN CHICKEN BURGERS

Steps:

• Using small colander, drain pineapple slices over small bowl. Reserve juice; set pinapple slices aside. Combine ground chicken, bread crumbs, bell pepper, onion, ginger root, salt and 1/4 cup (50 mL) reserved pineapple juice; mix well. Form meat mixture into eight patties.Preheat barbecue. Grill patties over medium coals 10-12 minutes or until internal temperature of burgers reaches 165°F (74°C). Use BBQ Turner to turn burgers once during cooking. Baste with Teriyaki sauce during last few minutes of grilling.Grill pineapple slices 5 minutes; baste with Teriyaki sauce. Serve burgers on buns; top each with grilled pineapple ring.

EASY TERIYAKI CHICKEN BURGERS

Steps:

• Place chicken breasts in glass dish and smother with teriyaki sauce; turn breasts over to cover thoroughly.
• Marinate as long as possible, preferably in the fridge overnight.
• 15-30 minutes if you're in a hurry.
• On stovetop or grill, cook chicken about 12 to 14 minutes.
• (7-8 minutes in a George Foreman grill).
• Chicken breasts (bone-in and boneless) should be cooked to an internal temperature of 170 F.
• Exact grilling times will depend on the heat of your grill/pan as well as on the thickness of the chicken breast.
• Chicken is done if, when pierced, the juices run clear or the breast is no longer pink inside.
• Spread mayonnaise on each bun, top& bottom.
• Place each cooked chicken breast on a bun and top with a pineapple slice.
• Serve alongside a summer salad or veggies and don't forget a tall glass of iced tea!

HAWAIIAN CHICKEN BURGERS

Steps:

• In a medium bowl combine egg, bread crumbs, water chestnuts, ginger, salt and pepper. Add ground chicken and mix well. Shape into 4 ¾ inch thick patties.
• To grill, cook for 15 to 18 minutes or until no longer pink, turning once and brushing with sweet and sour sauce during last 5 minutes of cooking. Meanwhile, place pineapple slices on grill rack. Cook for 5 minutes, turning as needed.
• To serve, sprinkle bottom half of each bun with shredded spinach. Top with patties. Brush patties with sweet and sour sauce and top with pineapple slices.
• NOTE: I about 1 Tbsp teriyaki sauce to the mix for more flavor.