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:
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
- 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.
*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!