Teriyaki Chicken Burgers With A Teriyaki Mushroom Sauce Recipes

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:

• Mix all the sauce ingredients in a medium size bowl until completely smooth.
• Add the olive oil to the bottom of a fry pan and heat to medium high. Add the cut-up chicken and cook until the chicken is golden brown and almost cooked through, about 10 minutes.
• Add the sauce to the chicken and toss until all the chicken is coated. Add the broccoli floret pieces and sliced mushrooms to the chicken mixture; stir until coated. Let the chicken and veggie mixture simmer for about 10 minutes.

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:

• 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.