Ingredients with Measurements:
- 1 lb ground chicken
- 2 tbsp har cheong gai (fermented shrimp paste)
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1 tbsp sugar
- 1 tbsp mirin
- 1 tbsp sake
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 4 burger buns
- 4 slices of pineapple
- 4 slices of red onion
- 4 lettuce leaves
- 4 slices of tomato
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, mix together the ground chicken, har cheong gai, soy sauce, sesame oil, cornstarch, sugar, mirin, sake, garlic, and ginger until well combined.
2. Divide the mixture into four equal portions and shape them into patties.
3. Preheat the grill or grill pan over medium-high heat.
4. Grill the patties for 5-6 minutes on each side, or until cooked through.
5. While the patties are cooking, grill the pineapple and red onion slices for 2-3 minutes on each side, or until lightly charred.
6. Toast the burger buns on the grill for 1-2 minutes, or until lightly toasted.
7. Assemble the burgers by placing a lettuce leaf, a slice of tomato, a grilled patty, a grilled pineapple slice, and a grilled red onion slice on each bun.
8. Drizzle teriyaki sauce over the top of each burger.
9. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 12-15 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 burgers
Nutritional information:
- Calories per serving: 450
- Total fat: 16g
- Saturated fat: 3g
- Cholesterol: 80mg
- Sodium: 800mg
- Total carbohydrates: 48g
- Dietary fiber: 4g
- Sugars: 18g
- Protein: 30g
Substitutions for ingredients:
- Ground chicken can be substituted with ground turkey or ground beef.
- Har cheong gai can be substituted with fish sauce.
- Mirin can be substituted with rice vinegar.
- Sake can be substituted with dry white wine.
Variations:
- Add sliced avocado or bacon to the burger for extra flavor.
- Use a different type of cheese, such as cheddar or Swiss, instead of the teriyaki sauce.
- Serve the burger with a side of sweet potato fries or coleslaw.
Tips and tricks:
- Be sure to mix the ground chicken mixture well to ensure that the flavors are evenly distributed.
- Use a meat thermometer to ensure that the patties are cooked to an internal temperature of 165°F.
- Make the teriyaki sauce ahead of time to save time.
Storage instructions:
- Store leftover patties in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the patties in the microwave or on the grill until heated through.
Presentation ideas:
- Serve the burgers on a platter with a side of sweet potato fries and coleslaw.
Garnishes:
- Garnish the burgers with chopped scallions or cilantro.
Pairings:
- Serve the burgers with a cold beer or a glass of white wine.
Suggested side dishes:
- Sweet potato fries
- Coleslaw
- Grilled vegetables
Troubleshooting advice:
- If the patties are falling apart on the grill, add more cornstarch to the mixture to help bind the ingredients together.
Food safety advice:
- Be sure to cook the patties to an internal temperature of 165°F to ensure that they are safe to eat.
Food history:
- Har cheong gai is a popular dish in Singapore and Malaysia, made with chicken wings marinated in fermented shrimp paste.
Flavor profiles:
- The burger has a savory and slightly sweet flavor from the teriyaki sauce, with a hint of umami from the har cheong gai.
Serving suggestions:
- Serve the burgers with a side of sweet potato fries and coleslaw for a complete meal.
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