Ingredients:

  • 1 lb ground chicken
  • 1/4 cup panko breadcrumbs
  • 1 tbsp teriyaki sauce
  • 1 clove garlic, minced
  • 1/2 tsp onion powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp vegetable oil
  • 1/2 cup teriyaki sauce
  • 1 tsp honey
  • 4 slices fresh or canned pineapple
  • 4 brioche buns
  • 2 cups shredded lettuce
  • 1/2 red onion, thinly sliced

Instructions:

  1. In a large bowl, combine the ground chicken, panko, 1 tablespoon of teriyaki sauce, garlic, onion powder, salt, and pepper. Use your hands to gently mix until just combined. Gently form into four equal patties, pressing a small indentation into the center of each to prevent 'doming' during cooking.
  2. Heat your skillet or grill over medium-high heat with a drizzle of oil. Place the patties in the pan and cook undisturbed for 5–6 minutes. Flip the burgers and cook for another 5 minutes.
  3. While the burgers finish cooking, grill the pineapple slices for 2 minutes per side until charred. During the final 2 minutes of the burger's cook time, brush the teriyaki glaze (mixed with honey) generously over the patties. Remove from heat the moment the internal temperature hits 165°F (74°C).
  4. Toast the buns until golden. Layer the bottom bun with lettuce, then the juicy teriyaki patty, a slice of grilled pineapple, a few rings of red onion, and an extra drizzle of teriyaki sauce. Top with the crown.