We accept

Chicken Teriyaki Burgers with Grilled Pineapple and Red Onions


 

A good Blanc de Noirs sparkler from California’s North Coast will be an elegant match for this unusual burger. The berry flavors of the Pinot Noir grapes will enhance the earthiness of the dish and cleanse the palate for the next bite.

A Japanese lager—Kirin or Asahi—is a great match with this dish. Honestly, lager from Japan is not much different from any other classic lager, but something magical happens when you pair a Japanese-style dish with a classic Japanese beer. 		 
Take your taste buds for a joy ride with this Asian-inspired spin on the classic American burger.

For the grilled onions:

1 red onion, sliced 1/2-inch thick
1 teaspoon crushed coriander seeds
1 teaspoon fresh chopped thyme
1/2 cup white wine
2 tablespoons of olive oil
1 teaspoon lemon juice

For the burgers:

4 slices white bread, crusts removed and cubed
3 tablespoons teriyaki sauce
1 pound ground chicken or turkey (preferably leg meat)
3 tablespoons finely diced onion
1 clove of garlic, minced
1 teaspoon fresh chopped parsley
1 teaspoon sesame oil
2 teaspoons mustard
1 egg, slightly beaten
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon nutmeg
3 to 4 drops hot sauce

For the grilled pineapple:

1 small can pineapple rings, drained
1 teaspoon freshly crushed pink
peppercorns
1/4 teaspoon salt
Olive oil spray


To make the onions: Place onion slices in a shallow baking dish. In a small saucepan, combine coriander seeds, thyme, wine, oil, and lemon juice; bring to a boil over medium heat. Let cool slightly, then pour mixture over onions. Cover and refrigerate for 2 hours.

To make the burgers: In a large bowl, combine cubed bread with teriyaki sauce and let rest for 5 minutes. Fold in ground meat. In a small pan, sauté onions, garlic, and parsley in sesame oil for 1 minute. Add to ground meat mixture and combine. Add mustard, egg, salt, pepper, nutmeg, and hot sauce. Mix well. Mold into 4 patties and refrigerate, covered, for 1 hour.

To make the pineapple: Place pineapple slices on paper towels to drain. Remove and sprinkle with pink peppercorns and salt. Spray lightly with oil. Set aside.

Spray burgers lightly with oil and place in center of cooking grate. Grill 6 to 8 minutes until well done and internal temperature registers 180ºF/82ºC, turning once halfway through grilling time. Place onions on grill for 4 to 6 minutes, turning once halfway through grilling time, and grill pineapple for 1 to 2 minutes, turning once halfway through grilling time. Place burgers on grilled buns; top with pineapple and onion.

Makes 4 servings.