Teriyaki Chicken Burgers Light Recipes

TERIYAKI CHICKEN BURGERS (LIGHT)

Teriyaki Chicken Burgers (Light) image

From R. Reisman. Sweet burgers with nice flavours. Would used a bit less brown sugar next time as it the sauce is quite sweet!

Provided by Redsie

Categories Chicken Breast

Time 30m

Yield 5 burgers, 5 serving(s)

Number Of Ingredients 14

Ingredients

1/3 cup brown sugar, packed
3 tablespoons low sodium soy sauce
1 tablespoon water
3 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon cornstarch
1 1/2 teaspoons crushed garlic
1 1/2 teaspoons crushed fresh ginger
1 lb lean ground chicken breast
1 large egg
1/3 cup seasoned bread crumbs
3 tablespoons finely chopped green onions
2 teaspoons sesame seeds
3 tablespoons chopped cilantro or 3 tablespoons parsley

Steps:

To make the teriyaki sauce, place the sugar, soy sauce, water, vinegar, oil, cornstarch, garlic and ginger in a small skillet. Simmer for 3 minutes or just until thickened.
Remove 3 Tbsp for the chicken mixture.
To make the burgers, combine the chicken, egg, bread crumbs and green onion with the reserved 3 Tbsp of sauce. Form into 5 burgers.
Grill or sauté in a hot nonstick skillet sprayed with vegetable spray, for about 6 minutes per side, or until no longer pink.
Garnish with sesame seeds and cilantro. Serve with the remaining sauce.

Nutrition Facts : Calories 246.1, Fat 5.9, SaturatedFat 1.2, Cholesterol 95, Sodium 580.7, Carbohydrate 23.1, Fiber 0.8, Sugar 14.9, Protein 24.3

EASY TERIYAKI CHICKEN BURGERS

Easy Teriyaki Chicken Burgers image

A super simple way to make a chicken burger that zings with flavor! Sometimes it's referred to as "hawaiian-style." This has been my husband's favorite for a long time, especially at Red Robin. That got too expensive after a while so I thought I'd try making it at home instead. He loves it! These burgers have been a big hit whenever we have friends over for a barbeque.

Provided by Tracee

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

4 boneless skinless chicken breasts
1/2 cup teriyaki sauce
4 hamburger buns, potato or gourmet style
4 slices pineapple, drained
2 tablespoons mayonnaise

Steps:

Place chicken breasts in glass dish and smother with teriyaki sauce; turn breasts over to cover thoroughly.
Marinate as long as possible, preferably in the fridge overnight.
15-30 minutes if you're in a hurry.
On stovetop or grill, cook chicken about 12 to 14 minutes.
(7-8 minutes in a George Foreman grill).
Chicken breasts (bone-in and boneless) should be cooked to an internal temperature of 170 F.
Exact grilling times will depend on the heat of your grill/pan as well as on the thickness of the chicken breast.
Chicken is done if, when pierced, the juices run clear or the breast is no longer pink inside.
Spread mayonnaise on each bun, top& bottom.
Place each cooked chicken breast on a bun and top with a pineapple slice.
Serve alongside a summer salad or veggies and don't forget a tall glass of iced tea!

TERIYAKI CHICKEN BURGERS WITH A TERIYAKI MUSHROOM SAUCE

Teriyaki Chicken Burgers With a Teriyaki Mushroom Sauce image

These bunless burgers are bursting with flavor. The recipe calls for sage and thyme, but poultry seasoning works just as well. Substitute a tablespoon of poultry seasoning for the sage and thyme. Also, I used a serrano pepper in mine, but if you don't care for the zip, you can omit it without affecting the overall taste of these burgers. Since these burgers have an Asian flavor happening, they work well served with fresh steamed or stir-fried veggies.

Provided by raisdbywolvz

Categories Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

1 lb ground chicken breast
1 medium onion, finely chopped
3 garlic cloves, minced
1/2 bell pepper, finely chopped
1 serrano pepper, seeded and finely chopped
1/2 cup breadcrumbs
2 tablespoons teriyaki sauce
1 tablespoon steak seasoning (I recommend Grill Seasoning)
1 teaspoon sage
1 teaspoon thyme
1 egg
2 tablespoons extra virgin olive oil
12 cremini mushrooms, sliced
1 tablespoon extra virgin olive oil
1 1/2 cups chicken stock
1/4 cup teriyaki sauce
1/4 cup cold water
1 tablespoon cornstarch
1 tablespoon butter
salt & pepper

Steps:

Heat oil in skillet.
Mix ground chicken with the next 10 ingredients. If mixture feels too moist, add in a bit more breadcrumbs.
Form into 4 patties and cook over medium high heat until golden brown on each side, turning patties once.
Remove patties to a plate and cover with a foil tent to keep warm.
Add a bit more olive oil to the skillet and brown the mushrooms.
When they've developed a nice color, season with salt and pepper.
Deglaze pan with chicken stock, scraping all the brown bits from the bottom of the pan.
Stir in teriyaki sauce.
Dissolve corn starch in water, then pour mixture into sauce. Stir well, and bring to a boil.
Sauce will thicken as it boils. Reduce the sauce a bit to concentrate the flavors.
Just before serving, drop in the butter and stir until melted to gloss the mushroom sauce.
To serve, spoon mushroom sauce over burgers. Enjoy!

Nutrition Facts : Calories 402.5, Fat 17.6, SaturatedFat 4.5, Cholesterol 129, Sodium 1379.2, Carbohydrate 25.3, Fiber 1.7, Sugar 8.2, Protein 35.1

TERIYAKI BURGERS

Teriyaki Burgers image

The teriyaki sauce takes these cheeseburgers from "ordinary" to "oh, boy"! Look for this sauce in the Chinese food section of your grocery store.-Rose Thusfield, Holcombe, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

2 medium onions, sliced
1/2 cup reduced-sodium teriyaki sauce
1 pound lean ground beef (90% lean)
4 slices part-skim mozzarella cheese or provolone cheese
Hamburger rolls

Steps:

In a large skillet, saute onions in teriyaki sauce until tender. Shape ground beef into four patties; place on top of onions and cook for 4-6 minutes on each side or until a thermometer reads 160° and juices run clear. , Top each burger with cheese and onions. Serve on rolls.

Nutrition Facts : Calories 308 calories, Fat 13g fat (6g saturated fat), Cholesterol 71mg cholesterol, Sodium 1446mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 32g protein.

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