Teriyaki Chicken Burgers With a Teriyaki Mushroom Sauce
- Reviews 1
Ready In: 35 mins
Serves: 4
Ingredients
- 1 lb ground chicken breast
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1⁄2 bell pepper, finely chopped
- 1 serrano pepper, seeded and finely chopped
- 1⁄2 cup breadcrumbs
- 2 tablespoons teriyaki sauce
- 1 tablespoon steak seasoning (I recommend Grill Seasoning)
- 1 teaspoon sage
- 1 teaspoon thyme
- 1 egg
- 2 tablespoons extra virgin olive oil
Sauce
- 12 cremini mushrooms, sliced
- 1 tablespoon extra virgin olive oil
- 1 1⁄2 cups chicken stock
- 1⁄4 cup teriyaki sauce
- 1⁄4 cup cold water
- 1 tablespoon cornstarch
- 1 tablespoon butter
- salt & pepper
Directions
- Heat oil in skillet.
- Mix ground chicken with the next 10 ingredients. If mixture feels too moist, add in a bit more breadcrumbs.
- Form into 4 patties and cook over medium high heat until golden brown on each side, turning patties once.
- Remove patties to a plate and cover with a foil tent to keep warm.
- Add a bit more olive oil to the skillet and brown the mushrooms.
- When they've developed a nice color, season with salt and pepper.
- Deglaze pan with chicken stock, scraping all the brown bits from the bottom of the pan.
- Stir in teriyaki sauce.
- Dissolve corn starch in water, then pour mixture into sauce. Stir well, and bring to a boil.
- Sauce will thicken as it boils. Reduce the sauce a bit to concentrate the flavors.
- Just before serving, drop in the butter and stir until melted to gloss the mushroom sauce.
- To serve, spoon mushroom sauce over burgers. Enjoy!
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off