It’s grilling season! And even if I don’t have a grill, I’m still inspired by all the burger recipes I’ve seen lately. I made these last week and knew I wanted to make them again. M really liked them, and they’re super easy to put together.
Here’s what you’ll need:
1 1/2-2 lbs of ground chicken (I’ve been using about 2 pounds because that’s how it was packaged)
1 egg white
1 cup of shredded cheddar cheese
2 tbsp of teriyaki sauce (I used Full Circle organic teriyaki sauce)
2 tbsp of light brown sugar
2 tsp of beef bullion or Better than Bouillon (I use Better than Bouillon)
1/4 tsp of pepper
1/4 cup of onion (I use diced peppers instead because we’re not fans of onions)
1 small can of diced green chilies *optional
1 tbsp of ground flaxseed/flaxseed meal
Here’s what you do:
In a mixing bowl, add ground chicken and egg white.
Add cheese and Better than Bouillon
Add teriyaki sauce
Add onion or peppers, brown sugar, green chillies and pepper to the bowl.
Mix all the ingredients together making sure the better than bouillon and brown sugar are spread throughout.
You don’t want to make the patties too big. I measured out about 1/4 cup size burger.
You can grill these however you want for about 4-5 minutes each side. I baked mine in the oven at 400 for 11 minutes, flipped them and cooked them for 5 more minutes.
I use a half Fold-it for my bun. I make up this Chopped Dole Sunflower Chopped Salad with Kale and use it as a kind of slaw on top of the burgers. When I make it, I don’t use all of the dressing or the sunflowers and I only make a portion at a time for whatever amount of burgers I’m going to eat. I will say that these tend to be on the sweet side because of the brown sugar and teriyaki, which is why I added the green chilies. You could also add jalepenos to add some heat.