Recipe: Chicken Teriyaki Burgers with Grilled Pineapple and Red Onions

Chicken Teriyaki Burgers with Grilled Pineapple and Red Onions

For the grilled onions:
1 red onion, sliced 1/2-inch thick
1 teaspoon crushed coriander seeds
1 teaspoon fresh chopped thyme
1/2 cup white wine
2 tablespoons olive oil
1 teaspoon lemon juice

For the burgers:
4 slices white bread, crusts removed and cubed
3 tablespoons teriyaki sauce
1 pound ground chicken or turkey (preferably leg meat)
3 tablespoons finely diced onion
1 clove of garlic, minced
1 teaspoon fresh chopped parsley
1 teaspoon sesame oil
2 teaspoons mustard
1 egg, slightly beaten
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon nutmeg
3 to 4 drops hot sauce

For the grilled pineapple:
1 small can pineapple rings, drained
1 teaspoon freshly crushed pink peppercorns
1/4 teaspoon salt
Olive oil spray

To make the onions: Place onion slices in a shallow baking dish. In a small saucepan, combine coriander seeds, thyme, wine, oil, and lemon juice; bring to a boil over medium heat. Let cool slightly, then pour mixture over onions. Cover and refrigerate for 2 hours.

To make the burgers: In a large bowl, combine cubed bread with teriyaki sauce and let rest for 5 minutes. Fold in ground meat. In a small pan, saut onions, garlic, and parsley in sesame oil for 1 minute. Add to ground meat mixture and combine. Add mustard, egg, salt, pepper, nutmeg, and hot sauce. Mix well. Mould into 4 patties and refrigerate, covered, for 1 hour.

To make the pineapple: Place pineapple slices on paper towels to drain. Remove and sprinkle with pink peppercorns and salt. Spray lightly with oil. Set aside.

Spray burgers lightly with oil and place in centre of cooking grate. Grill 6 to 8 minutes until well done and internal temperature registers 180 F/82 C, turning once halfway through grilling time. Place onions on grill for 4 to 6 minutes, turning once halfway through grilling time, and grill pineapple for 1 to 2 minutes, turning once halfway through grilling time. Place burgers on grilled buns; top with pineapple and onion.

Makes 4 servings.