This burger is awesome! This recipe is taken from one of my favorite cookbooks “The Complete Light Kitchen” by Rose Reisman. I used ground turkey instead of chicken on my first try of this recipe and it was fabulous! I served my burgers with the extra teriyaki sauce and grilled pineapples. Since we were at the cottage when I made this burger, we decided to also serve french fries from the local chip truck Rolly’s Homemade Fries.
1/3 cup brown sugar, packed
3 Tbsp low-sodium soy sauce
1 Tbsp water
3 Tbsp rice vinegar
1 Tbsp sesame oil
1 Tbsp cornstarch
1 1/2 tsp crushed fresh garlic
1 1/2 tsp minced fresh ginger
1 lb ground chicken breast
1/3 cup dry seasoned breadcumbs
3 Tbsp finely chopped green onion
2 tsp sesame seeds, toasted
3 Tbsp chopped cilantro or parsley
1. To make the teriyaki sauce, whisk the sugar, soy sauce, water, vinegar, oil, cornstarch, garlic and ginger in a small skillet. Simmer for 3 minutes or just until thickened.
2. Place 3 Tbsp of the teriyaki sauce in a bowl and add the chicken, egg, breadcrumbs and green onion. Mix well. Form into 5 patties.
3. Spray a grill or non-stick skillet with cooking oil and heat to high. Cook the patties for about 6 minutes per side or until no longer pink in the centre.
4. Serve with the remaining sauce and garnish with sesame seeds and cilantro.