
Teriyaki Chicken Burgers
These are an easy summer meal from @realfoodwithaltitude that are soy-free and made with minimal ingredients. They can also be Whole30 and Paleo depending on how you serve them!
These are an easy summer meal from @realfoodwithaltitude that are soy-free and made with minimal ingredients. They can also be Whole30 and Paleo depending on how you serve them!
INGREDIENTS
- 1 lbs Ground Chicken I like Greensbury Market
- 4 slices Fresh Pineapple
- 1/4 Red Onion Cut into 1/4 inch rounds
- 1 head Bib Lettuce
- 1 tbsp Garlic Powder
- 1 tsp Ginger Powder
- 2 Tbsp Soy Free Teriyaki I like Thrive Market
- Salt and Pepper to taste
Teriyaki Drizzle
- 1/4 cup Soy Free Teriyaki I like Thrive Market
- 1 Tbsp Rice Wine Vinegar
- 1 Tbsp Almond Butter
INSTRUCTIONS
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Heat your pan to medium-high heat and add avocado oil.
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Combine ground chicken, no so teriyaki sauce, ginger powder, garlic powder, salt, and pepper into a bowl. Mix until thoroughly combined.
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Make 4 equal-sized patties and add them to the hot pan. Cook for about 8 minutes per side or until the internal temp is 165 degrees.
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While the chicken is cooking, slice your pineapple and onions. Also, combine all the Teriyaki Drizzle ingredients into a bowl. Whisk until combined.
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When chicken is cooked, add the sliced pineapple to the same pan and heat for about 4 minutes per side.
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Assemble the burgers. I like to do lettuce, pineapple, chicken buger, onions then the drizzle on to. However, you can do it however you like!
NOTES
- Use chicken or turkey- works great with both.
- If you are fining the meat is dry when you mix it, you can add an egg. Another reason why I love Greensbury meat is because I never find it dry.
- Serve with whatever toppings you like!
- Make extras to freeze for a day you need an emergency meal or don't feel like cooking.
- I don't recommend making these on the grill unless you have a flat top because they will fall through. I love using my Always Pan from Our place.