NuM NuM

Despite all the chaos on the plate, the burger was scrumptious. These teriyaki burgers were healthy and lean and since I combined the white and dark meat, they stayed nice and moist. The chicken burgers actually tasted very similar to my salmon burgers but they had more of a sweet and savory umami taste due to the savory chicken and sweet teriyaki sauce. I served these with fries and onion rings that I baked in the oven and battered with crushed potato chips. The coating was a bit overwhelming since you couldn't really taste the onion but they were still yummy dipped in ketchup. But next time I think I'll try and find another recipe with a lighter coating. But if you're a lover of all things breaded and crunchy, then this recipe is for you. Mmm....love me some burger and fries! Love me anything squished between two slices of bread.


Teriyaki Sauce
Adapted from White on Rice Couple
Makes about 1 1/2 cups

For the sauce:
• 1 cup of fresh, minced pineapple or 1 20 oz. can of quality minced pineapple
• 1/2 cup of low sodium soy sauce
• 1” knob of minced ginger (about 20 grams)
• 3 Tablespoons brown sugar
• 2 cloves of minced garlic
• 1/2 tsp of vinegar (apple cider or rice vinegar)
• 1/2 tsp sesame oil
• 1 Tbs cornstarch
• 1 Tbs cold water
• Add more sugar or honey to taste
1. For the sauce: In a blender, combine: soy sauce, 1 can of minced pineapple (or 1 full cup of the minced fresh pineapple), ginger, garlic, brown sugar, vinegar, sesame oil. Blend all liquefy all ingredients until well combined or until pineapple and ginger are crushed very well. At this stage, you can decide if you want a finer sauce by straining the pulp out. If you like the sauce a little thicker with chunks of pineapple, then do not strain.
2. In small bowl, mix cornstarch and cold water. With fork, break apart all the cornstarch clumps until liquid is smooth (cornstarch slurry).
3. Transer teriyaki liquid to sauce pan. Heat up for about 1 minutes or until hot and bubbly. Remove sauce pan from heat and immediately stir in cornstarch water mixture. Stir rapidly till sauce thickens. Allow to cool.
4. Add extra sugar for sweetness or extra vinegar for tang. Customize the teriyaki sauce to your taste!


Chicken Teriyaki Burgers
Adapted from here
8 servings

• 1 lbs each of chicken breast and thighs
• 2 green onions
• 1 1/4 tsp sambal oelek (I would use more next time)
• 3 cloves garlic
• 3 tbs cilantro, minced
• 1 tsp salt and pinch of pepper
• 1 egg
• 2/3 cup panko or bread crumbs
• 1/2 cup of teriyaki sauce
• 8 sesame buns, split and toasted
• 8 leaves red lettuce
• 8 1/4-inch slices of pineapple
• Thin slices of tomato

Directions
In a large bowl, mix together the chicken, panko, egg, green onions, chopped cilantro, garlic, sam bal, and salt. With oiled hands form mixture into 8 patties. To make patties uniform in size I used the lid of a jar which was a little bigger then my palm. Cover lid with plastic wrap and form patties inside the lid to to make them all uniform in size.
Heat oil in a large non-stick frying pan over medium-high heat. Add chicken patties and cook on both sides, brushing each side with the teriyaki mixture, about 10 minutes, or until fully cooked through. Grill pineapples on grill until heated through and grill marks form. Place burgers on toasted buns and top with lettuce, pineapple and Ginger Mayonnaise.

Ginger Mayonnaise:
• 1/4 cup mayonnaise & 1/4 cup fat free greek yogurt (Fage brand)
• 2 teaspoons minced fresh ginger
• 2 teaspoons lime juice
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 2 tsp dill pickles

In a small bowl, mix together all ingredients. Refrigerate until ready to use.



Oven Baked Onion Rings – 6 servings
Recipe based on Ellie Krieger
Adapted by Sara at Imafoodblog.com
Yields about 40 Onion Rings

• 3 Sweet Vidalia Onions (any sweet onion will do)
• 1 large bag Kettle Potato Chips (about 4 Cups)
• 1 tsp Cayenne Pepper
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 Cup plus 1/4 cup Bread Flour or all purpose
• 1 Cup Low Fat Buttermilk
• 1 egg

Preheat the oven to 450F

Cut the onions into 1/2 inch thick rounds. Be sure to make them thick because it will affect the taste and texture of your final product. If you overcook these or cut them too thin they are still good, but you lose that great texture contrast and the sweetness of the onion.

1. In a food processor, crush up the baked potato chips until they are finely ground. Place the ground up chips in a shallow bowl for dredging.
2. Separate the onion slices into rings and discard some of the smaller inner rings as well as any that break. Place the remaining rings into a large resealable plastic bag with 1 cup of flour. Close the bag and give it a good shake so all the onions are coated with flour.
3. Measure out the buttermilk and whisk in the remaining ¼ cup of flour, egg and all the spices.
4. Dip the floured rings into the buttermilk mixture, then coat it with the potato chip mixture, then place it on a cooling rack that’s set on baking sheet.
5. You can spray the rings with some canola oil at this point. Let onion rings sit for at least 15 minutes so coating will stick to onions. If using two baking sheets rotate halfway through top and third rack – nestle little onions inside big ones.
6. Bake for 15-18 minutes until they are golden brown. What you should have is a nicely browned crunchy outside with a sweet soft onion on the inside. Sprinkle with extra salt to taste