Hawaiian Chicken Burgers with Soy Glaze and Grilled Pineapple

Adapted recipe from Sweet Basil Cooking School

Make sure not to mix the chicken mixture too much or it will be difficult to make into a patty.


Glaze
1/8 cup soy sauce
1/2 cup teriyaki marinade, such as Soy Vay
juice left over from cut pineapple

Burgers
2 lbs. ground chicken
1 Tbsp. minced garlic
1 Tbsp fresh ginger, minced
salt and pepper
6 romaine lettuce leaves
6 tomato slices
6 whole wheat hamburger buns
1 fresh pineapple, peeled, cored, and cut into 1/2 in thick slices

1. To make the glaze: Put all glaze ingredients in a saucepan over low heat.  Simmer mixture until slightly thickened. remove from heat and set aside.
2. Meanwhile, preheat the grill to medium heat.
3. To make burgers: In a large mixing bowl, combine the ground chicken, ginger, garlic, salt and pepper.  When well mixed, form chicken into 6 patties.
4. Brush all sides of the burgers and pineapple with glaze and place on grill.  Grill the pineapple for 3 minutes per side.  Remove the pineapple and place on a plate and cover with foil to keep warm.  Grill the chicken burgers 5 to 6 minutes on each side.  The juices should run clear.
5. Serve the chicken burgers on the buns with pineapple, tomato slices and lettuce.

Serves 6