Chicken and Broccoli Teriyaki Burger
Sometimes simple is satisfying.
A few years ago I was inspired to make some crazy burgers. If you can make a veggie burger, why not try to make other fun burgers that contained all the ingredients? The real benefit here would be freezing them for a quick weekday meal. Like say, a chili burger where the burger had the cumin, chili powder and beans mixed right in.
Unfortunately most of the experiments, including the chili burger, turned out a bit weird and not worth repeating. However, I was on to something with the Chicken and Broccoli Teriyaki Burger! Below is my really quick and simple recipe:
Ingredients
Makes 4-6 burgers
- 1 lb ground chicken breast*
- 2 broccoli stalks
- 4+4 tbl teriyaki sauce (I use Soy Vey’s “Veri Veri Teriyaki” sauce. Go figure.)
- 1 egg
- 2-4 tbl panko bread crumbs
Preparation
- Chop broccoli crowns into 1/4 inch size pieces (save stems for something else.)
- Mix chicken breast, broccoli, egg and 4 tablespoons of teriyaki.
- If its too runny to form into a patty, add a tablespoon or two of panko. You can use more, but after 2-3 its gets bready and weird.
- Form into patty shapes on top of parchment, wax paper or aluminum foil.
- Preheat grill or non-stick frying pan.
- Lay burgers on grill and peel off paper.
- Spread a little teriyaki on the top of the burgers.
- Leave it alone for a while to cook and firm up.
- Flip and add a bit more teriyaki.
- Serve on bun of choice with some extra teriyaki in lieu of ketchup. A lettuce leaf may be nice alternative for the bun, but I haven’t tried it.
Notes
*We grind our own chicken breast and freeze it into nice convenient 5 oz. vacuum sealed packs, so when I made this recipe I actually used 15 ounces. An extra ounce here or there won’t hurt anybody!
7 Comments
Hello sir. We sat together at the wine dinner. I’m the DJ and you also met my father in law Paul. Hope all is well man. Burger sounds good. I told you my thing is the grill so anything new and exciting is always a plus. Just found a new recipe for grilled artichoke hearts with a smoked tomato & roasted garlic aioli. Let you know how it works out. Stay in touch. If you fire your DJ, call me. lol Be Well – Jerry
Hey Jerry, it was great to meet you guys at dinner that night….and your wine was no slouch, that was some good stuff! Will definitely keep in touch and will let you know if we run into DJ troubles! Let me know if you make the burgers, and also share the artichoke recipe if it comes out good!
–Andy
This is simple? Well, maybe for you! The simple part would be pulling them out of the freezer on a busy night after they are already made! It does look healthy and delish, though! And, what I really love, is that you had this idea and worked with it until you got something you liked. I love the idea of a chili burger… somehow it must be possible to push a bowl of chili into a hamburger form and have it stay in that form when it thaws out. What would it take? It really gets me thinking… It would have to be a meatloaf type of chili. Or, layered somehow. That might work… or hollow with the shell a burger with chili spices and tomato paste and beans and the inside some juicy vegetables. NO – maybe we just made it. What do you think? Beans mashed into raw hamburger meat with chili seasonings and tomato paste and onion and garlic and made into pattys. I think it would work. Love the way you think.
🙂
Valerie
Val,
The part that didn’t seem to work with the chili burger were the beans — they made it too pasty in mouthfeel. I am thinking to make a chili burger without beans would work fine by mixing the chili seasonings and onions into the ground beef. I think in Texas they wouldn’t consider it chili if it had beans anyway…but being in the North East, what would I know about proper chili 🙂
Funny you commented on this tonight, I thawed out my last 2 of ’em for dinner about an hour ago!
Thanks for the props and your continued support, its nice to know someone out there is listening (besides the spam robots that hit the site often!).
–Andy
Also Val, I would think you are well up to the challenge — I’ve seen your Lobster Fingers and Fois Gras recipes. You should be able to make this blindfolded and in your sleep 🙂
-Andy
This is a crazy burger too but, it’s wonderful. I love it.
Thanks Velva they are definitely different, but I bet they can’t hold a candle to your blue cheese and red wine onion jam burgers
…now those sounds insanely good!
-Andy