1
500 g ground chicken
3 tbsp teriyaki sauce
2 tsp grated fresh or bottled minced ginger
2 garlic cloves, crushed, or 2 tsp bottled minced garlic
1 tbsp butter, vegetable oil or olive oil
2 green onions, sliced, or 1/4 cup coarsely chopped cilantro
Place chicken in a bowl. Add 2 tablespoons (30 mL) teriyaki sauce, ginger and garlic. Mix with a fork or your hands just until combined. Form into 4 burgers at least 1/2 inch (1 cm) thick.
Heat butter in a large non-stick frying pan set over medium heat. Place burgers in pan. Fry, uncovered, until thoroughly cooked through and no pink remains, from 4 to 5 minutes per side. Remove to a plate.
Immediately add remaining tablespoon (15 mL) teriyaki sauce to pan juices and turn heat to high. Boil, uncovered and stirring almost constantly, until reduced to a glaze, about 2 minutes. Stir in onions. Then pour over burgers and serve with rice mixed with stir-fried vegetables, or on a crusty bun with sliced tomatoes.
Calories 264, Protein 20.7g, Carbohydrates 3.5g, Fat 18.2g, Fibre 0.3g, Sodium 620mg.
Teriyaki sauce and ginger give light moist burgers an instant flavour edge. If you have never used lower-fat ground chicken before, this speedy recipe will win you over.