Teriyaki Chicken Burgers With A Teriyaki Mushroom Sauce Recipes

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!

Steps:

• Heat oil in skillet.
• Mix ground chicken with the next 10 ingredients. If mixture feels too moist, add in a bit more breadcrumbs.
• Form into 4 patties and cook over medium high heat until golden brown on each side, turning patties once.
• Remove patties to a plate and cover with a foil tent to keep warm.
• Add a bit more olive oil to the skillet and brown the mushrooms.
• When they've developed a nice color, season with salt and pepper.
• Deglaze pan with chicken stock, scraping all the brown bits from the bottom of the pan.
• Stir in teriyaki sauce.
• Dissolve corn starch in water, then pour mixture into sauce. Stir well, and bring to a boil.
• Sauce will thicken as it boils. Reduce the sauce a bit to concentrate the flavors.
• Just before serving, drop in the butter and stir until melted to gloss the mushroom sauce.
• To serve, spoon mushroom sauce over burgers. Enjoy!

Steps:

• To make the teriyaki sauce, place the sugar, soy sauce, water, vinegar, oil, cornstarch, garlic and ginger in a small skillet. Simmer for 3 minutes or just until thickened.
• Remove 3 Tbsp for the chicken mixture.
• To make the burgers, combine the chicken, egg, bread crumbs and green onion with the reserved 3 Tbsp of sauce. Form into 5 burgers.
• Grill or sauté in a hot nonstick skillet sprayed with vegetable spray, for about 6 minutes per side, or until no longer pink.
• Garnish with sesame seeds and cilantro. Serve with the remaining sauce.

Steps:

• For Mushroom Stuffing, Heat vegetable oil in a skillet.
• Sauté chopped onion with garlic in the skillet over medium-high heat for 1 minute.
• Add chopped mushrooms, and cook until the mushrooms have released their juices and the juices have evaporated (about 7 minutes).
• Add minced scallion, oyster sauce and rice vinegar and continue cooking for another 2 minutes.
• Cool completely before stuffing and cooking the burgers.
• For Hamburgers, combine ground chuck, scallion, ginger, garlic, soy sauce, teriyaki sauce and black pepper in a bowl.
• Form meat into 8 thin patties, 3/8-inch thick.
• Place an equal amount of mushroom filling on half of the patties, leaving a margin around the edge.
• Cover the stuffing with the remaining patties.
• Seal the edges by pressing them together with your fingers.
• Refrigerate.
• Preheat grill to medium-high and grill the patties uncovered for 2-1/2 to 3-1/2 minutes per side for charcoal grills (3-1/2-4-1/2 for gas grill), flipping once, until internal temperature reaches 160 F.
• Serve on hamburger bun.

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.

Steps:

• In a large skillet, saute onions in teriyaki sauce until tender. Shape ground beef into four patties; place on top of onions and cook for 4-6 minutes on each side or until a thermometer reads 160° and juices run clear. , Top each burger with cheese and onions. Serve on rolls.

Steps:

• Place crushed ginger and garlic in a 1 gallon size plastic locking bag.
• Add soy sauce, sweetener and oil to bag, seal and shake well.
• Clean portabello mushrooms by wiping off dirt with a clean damp cloth. Cut off stem end of mushrooms.
• Place mushrooms in bag with soy mixture, reseal and let stand about 15 minutes. Heat nonstick skillet on range on medium high heat.
• Remove mushrooms from bag and place cap side down in hot skillet. Cook 2 to 3 minutes and turn mushrooms. If the skillet is dry add some of the soy sauce from the bag.
• Continue cooking until the skillet is almost dry and sauce caramelizes on mushrooms. Remove skillet from heat.
• Optional: If you do not like the taste of raw onions, you may remove mushrooms from skillet and set aside. Add 1-2 tablespoons of canola oil to skillet on medium heat and sweat sliced onions until translucent and caramelized.
• To assemble the sandwich, spread mayonnaise on each half of the kaiser roll.
• Place 1 lettuce leaf, cut to fit the bun on one half. Place cheese slice on top of lettuce and then 1 tomato slice on top of the cheese.
• On the other half of the bun, place 1 portabella mushroom and either the cooked or raw onion slice on top of the mushroom. Put the two halves of the buns together and enjoy.

Steps:

• In a large skillet over medium heat, cook chicken in 1 tablespoon butter for 5-7 minutes on each side or until a thermometer reads 170°. Remove and keep warm., In the same skillet, saute mushrooms and onion in remaining butter until tender, adding the water and marinade during the last 2 minutes. Return the chicken to the pan; heat through.

Steps:

• Mix ground chicken, bell pepper, pineapple, garlic, 2 tablespoons teriyaki sauce, green onion, salt, and ginger together in a bowl. Make 6 equally portioned balls out of the mixture.
• Heat a large cast iron or ceramic nonstick skillet over medium heat. Add avocado oil to the hot skillet and heat for 3 minutes. Place 2 to 3 balls into the skillet and flatten out with a spatula; cook until golden brown and cooked through, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the skillet and repeat to cook remaining burgers.
• Place burgers on buns with lettuce, tomato, mayonnaise, ketchup, and more teriyaki sauce if desired.