Ingredients
- 1 teaspoon olive oil
- 2 teaspoons minced garlic
- 1 teaspoon minced fresh ginger
- 1 pound ground chicken
- ¾ cup panko bread crumbs
- 2 tablespoons teriyaki sauce
- salt and ground black pepper to taste
- 4 pineapple rings
- 4 slices provolone cheese
- 4 hamburger buns, split
- 2 tablespoons light mayonnaise, or to taste
- 8 canned jalapeno pepper slices, or to taste (Optional)
Why This Recipe Works
Cooking Tips You Should Know
- Cook the chicken patties thoroughly but avoid overcooking to keep them juicy.
- Toast the buns lightly to add a bit of crunch and prevent sogginess.
Step 1
Lightly heat a little oil in a small pan over medium heat. Toss in the red onion, garlic, and ginger, and cook them gently until the onion softens and becomes translucent, which should take about 5 minutes. Once that’s done, set it aside to cool.
Step 2
While that’s cooling, get your grill going to medium-high heat and give the grate a light oiling so nothing sticks.
Step 3
In a big bowl, mix together the ground chicken, panko, teriyaki sauce, salt, and pepper. Add the cooled onion mixture and gently combine everything with your hands until it’s all evenly mixed. Shape the mixture into four patties.
Step 4
Place the burgers on the hot grill and cook them for about 5 to 6 minutes on each side, until they’re cooked through. A meat thermometer should read 165°F when inserted into the center. A minute or two before they’re done, put the provolone slices on top so they can melt nicely.
Step 5
At the same time, grill the pineapple slices for about a minute on each side until they’re warmed through.
Step 6
While the burgers and pineapple cook, spread a little mayonnaise on your hamburger buns. When everything’s ready, build your burgers by placing the patties on the buns, topping with the grilled pineapple and some jalapeño slices for a bit of heat. Enjoy!
