This is the second time I’ve tried making chicken burgers, and I think they might just have to go on the list with stuffed peppers of things that I just can’t seem to like. I’m not sure what it is about ground chicken, but I don’t enjoy it. I think the flavors otherwise were really good – this would be great as a sandwich with a piece of grilled chicken breast, but the ground chicken just doesn’t do it for me. Dino liked it though. I really liked having the sliced cucumber and pickled ginger on the burger though – but I’m a total sucker for pickled ginger. Mmm…
Chicken Teriyaki Sliders
1 lb. ground, all-white meat chicken
4 scallions (one large handful), chopped
2 cloves garlic, finely chopped or grated
1 tablespoon grill seasoning
¼ cup teriyaki sauce
1 tablespoon canola oil
¼ cup pickled ginger
1 cucumber, seeded and sliced
1 head Bibb or Boston lettuce
Small buns, (about 3 inches in diameter) or dinner rolls
Combine meat, scallions, garlic, grill seasoning and teriyaki sauce. Score and divide meat into 8 portions and form small patties, about 1/2 inch thick.
Heat a large skillet over medium-high heat and add canola oil, about once around the pan. Cook mini chicken burgers in the pan, about 3 minutes on each side, until cooked through.
Place burgers on buns, top each burger with some pickled ginger, a slice of cucumber and some lettuce then place the top half of bun on top.
MacGourmet Rating: 3 Stars