Amarante
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 Wed, Jul 06 2022, 1:47 pm
We did a cookout Monday and this was a delicious twist on a standard burger.
Burgers need to be formed ahead of time so that they hold together and flavors marry.
CHICKEN TERIYAKI BURGERS With Toasted Coco Buns”
Excerpt From: Chrissy Teigen - Cravings
I’m not gonna spend too much time here selling you on teriyaki burgers. They’re freaking fantastic. Juicy, sweet little patty babies oozing with flavor and drips of sweet pineapple. But the real story are the coconut buns. How on earth did it take until this year to cross my mind to slather bread with butter and a sprinkling of coconut? It might be the easiest thing I’ve ever done that has ever completely taken a recipe to the next level. Do them at the very last minute while people are watching so you can show off your toasty golden buns like the hero you are.
SERVES 4
ACTIVE TIME / 30 MIN
TOTAL TIME / 1 HR 10 MIN (includes chilling)
FOR THE BURGERS
¾ cup fresh bread crumbs (see this page)
1 pound ground chicken
¼ cup chopped fresh cilantro
3 scallions, thinly sliced
2 tablespoons minced fresh ginger (from a 2-inch piece)
3 cloves garlic, minced
1 egg
3 tablespoons soy sauce
1½ tablespoons dark brown sugar
1 tablespoon sesame oil
1 tablespoon chili paste, such as sambal oelek
1 teaspoon kosher salt
4 round slices (¼ inch thick) red onion
Canola oil, for brushing
4 rings (½ inch thick) fresh pineapple (or 4 canned rings, drained and patted dry)
FOR ASSEMBLY
½ cup mayonnaise
2 teaspoons Sriracha
4 hamburger buns (preferably King’s Hawaiian)m. - Challah buns would be delicious
5½ tablespoons butter, at room temperature - use plant butter
½ cup unsweetened finely shredded coconut
8 small butter lettuce leaves
MAKE THE BURGERS In a large bowl, gently combine the bread crumbs, chicken, cilantro, scallions, ginger, and garlic. In a small bowl, whisk together the egg, soy sauce, brown sugar, sesame oil, chili paste, and salt. Fold into the burger mix.
Using your hands, form the mixture into four 1-inch-thick burgers and chill on a plate for at least 30 minutes.
Preheat a grill or grill pan over medium-high heat. Brush the onion rounds with some oil.
Grill the burgers, onion rings, and pineapple until the burgers form grill marks and are cooked about halfway through, 4 minutes. Flip the burgers, pineapple rings, and onions (it’s OK if the onions fall apart) and grill until the burgers are cooked through and the onions and pineapple rings are softened and charred, another 3 to 4 minutes.
While the burgers are cooking, preheat the broiler. (Use the “low” setting if you have it, or position the rack to be a little farther away from the heat.)
ASSEMBLE THE BURGERS In a small bowl, combine the mayo and Sriracha. Split all the buns and put them on a baking sheet. Butter each bun half with about 2 teaspoons butter and sprinkle each with 1 tablespoon coconut. Broil until toasty and the butter bubbles, about 2 minutes (watch carefully).
Spread some Sriracha mayo on the bottom of each bun. Stack 2 pieces of lettuce and top with a pineapple ring, a burger, and some of the onions. Top each sandwich with a toasted coco bun half
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