Chicken Teriyaki Burgers

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Servings - 6 burgers   Serving size - 1 burger ( no bun, no cheese, no toppings )   Points Plus per serving - 4 points+

Nutritional Information for burger only:  Calories - 179.4,   Total Fat - 1.8g,   Carb. - 14.1g,   Fiber - 0.3g


1 1/2 lbs. ground chicken breast ( or make your own in your food processor ) 

1/2 cup teriyaki sauce, divided ( I used Kikkoman Teriyaki Sauce ) 

1/2 cup plain, panko breadcrumbs*

1 egg, slightly beaten

1 TBS. fresh ginger, minced

2 TBS fresh cilantro, chopped

3 scallions, whites and light green parts only, finely chopped


1.  Combine ground chicken, 1/4 cup teriyaki sauce, 1/2 cup panko breadcrumbs, egg, ginger, cilantro and scallions in a bowl.  *If mixture seems too wet to form patties, add a little bit more panko breadcrumbs until it is able to hold shape. Some teriyaki sauces are thinner than others and may require more panko to hold patty shape. 

2.  Form into 6 patties.  Refrigerate for 30 minutes.  

3.  Grill over med-high heat, basting with reserved 1/4 cup teriyaki sauce.  Grill burgers until they are cooked all the way through or until internal temperature reaches 165 degrees F.  

4.  To serve:  place on toasted sesame rolls and garnish with a light cheese slice ( such as havarti or swiss ), grilled pineapple slice, and sauteed onion and green peppers and a bit more teriyaki sauce.  ( Rolls and garnishes NOT included in nutritional information)

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