Chicken Teriyaki Burgers With Grilled Pineapple And Red Onions

1. 1

   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.

2. 2

   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, saute 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.

3. 3

   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.

4. 4

   Spray burgers lightly with oil and place in center of cooking grate. Grill 6 to 8 minutes until well done and internal temperature registers 180u00b0F/82u00b0C, 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.