Pineapple Chicken Burgers: A Deliciously Different Weeknight Meal!

Pineapple Chicken Burgers: A Deliciously Different Weeknight Meal!

Pineapple Chicken Burgers: A Deliciously Different Weeknight Meal!

 

I had my dressmaking crew over for a sewing session yesterday, which, as usual, included lunch.

What to make? What to make?

As the host, it was my job to come up with the main dish for our meal, and then everyone else would bring various sides, drinks, or a dessert.

We’ve been meeting now for over eight years to make quilts for homeless U.S. veterans and sew dresses for girls in third world countries: eight years of taco salads, ham and cheese sliders, and every conceivable variety of soup from lasagne to butternut squash to asian chicken noodle. Because we’ve spent so many lunches together, it’s challenging to come up with something altogether new to serve.

Oh, what to make?

I hauled out my overstuffed accordion recipe file and plopped it lovingly on the counter, each of its frayed accordion ribs, mended with layer upon layer of masking tape, emitting a sigh of relief at having made it through yet one more transfer from drawer to counter without busting open at the seam. And then I began rifling through the “Sandwich” section until I landed on a recipe that I had been meaning to try, but had never gotten around to: Pineapple Chicken Burgers.

I read through the ingredients and then felt “the click.” It’s that click that happens when you realize that you’ve found exactly what you were momentarily searching for: a word, an explanation, a recipe. It’s when things snap into place. Between the chicken, pineapple, onion, soy sauce, and ginger, it felt as if the burgers were going to be just the right healthy, tasty, somewhat Asian option to help spice up our weekly meal.

And you know what, the click did not fail me. The burgers were delicious! Moist, tender, and flavorful without all of the fat inherent with beef burgers.

Who would think of pairing chicken with pineapple, onion, and ginger? Not I. But, by golly, it really works!

As a matter of fact, these burgers would be a great meal to add to your weekly line up. Pair them with a light Asian slaw, or chips and a spicy fruit or corn salsa, and you’ve got yourself a delicious, new meal, Babaloo!

I’ve already had three requests from my dressmaking friends for the recipe. That’s when I can tell that a new offering is a hit. So, to fulfill my recipe-sharing promise to my friends, here you go.

And to all of you non-dressmakers reading this, give these a try.

I guarantee you’ll feel the click, too!

Here’s how you pull it together:

 

Recipe courtesy of: tasteofhome.com – modified version

Servings: 8 small or 6 medium burgers

Ingredients:

  • 1 can (8 ounces) unsweetened crushed pineapple
  • 1/4 cup shredded carrot (I grated mine.)
  • 2 tablespoons green onion, chopped
  • 1 tablespoon plus 1/2 teaspoon reduced-sodium soy sauce, divided
  • 1/4 teaspoon garlic powder (I used 2 cloves of fresh, minced garlic)
  • 1 pound ground chicken
  • 1/4 cup reduced-fat sour cream
  • 2 tablespoons mayonnaise
  • 1/4 teaspoon ground ginger (I used chopped pickled ginger)
  • 8 whole wheat dinner rolls, split (I used Brioche rolls)
  • 1 cup shredded lettuce

 

Directions:

Drain pineapple, reserving 2 teaspoons juice. In a large bowl, combine carrot, onion, 1 tablespoon soy sauce, garlic powder and drained pineapple. Add chicken; mix lightly but thoroughly. Shape into eight 1/2-in.-thick patties.

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Place rolls on a greased 15x10x1-in. baking pan, cut side up. Broil 4 in. from heat 30-60 seconds or until toasted. Remove from pan; keep warm.

Add burgers to same pan. Broil 4 in. from heat 4-6 minutes on each side or until a thermometer reads 165°.

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Meanwhile, in a small bowl, mix sour cream, mayonnaise, ginger, remaining soy sauce and reserved pineapple juice. Serve burgers on rolls with lettuce and sauce. The sauce is delectable!

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Here’s the handy, dandy printable version.

Pineapple Chicken Burgers

Serves 6-8

Ingredients

  • 8oz can unsweetened, crushed pineapple
  • 1/4 cup grated carrot
  • 2 tablespoons green onion (chopped)
  • 1 tablespoon reduced sodium soy sauce
  • 1/4 teaspoon garlic powder or 2 cloves (minced)
  • 1lb ground chicken
  • 1/4 cup reduced-fat sour cream
  • 2 tablespoons mayonnaise
  • 1/4 teaspoon ground ginger or 1/2 teaspoon pickled ginger (chopped)
  • 8 dinner rolls, split
  • 1 cup shredded lettuce

Directions

Step 1
Drain pineapple, reserving 2 teaspoons juice. In a large bowl, combine carrot, onion, 1 tablespoon soy sauce, garlic powder and drained pineapple. Add chicken; mix lightly but thoroughly. Shape into 8 small or six medium-sized 1/2-in.-thick patties.
Step 2
Place rolls on a greased 15x10x1-in. baking pan, cut side up. Broil 4 in. from heat 30-60 seconds or until toasted. Remove from pan; keep warm.

Add burgers to same pan. Broil 4 in. from heat 4-6 minutes on each side or until a thermometer reads 165°.
Step 3
Meanwhile, in a small bowl, mix sour cream, mayonnaise, ginger, remaining soy sauce and reserved pineapple juice. Serve burgers on rolls with lettuce and sauce.

We’re bringing these burgers to make at a Northwestern tailgating picnic this afternoon with friends.

Hoping for no rain, for a resounding NU victory, and for our guests to request this recipe as well.

Enjoy your day!

 

(Click on this link to read more about our group: Chile Cheese Tart for My Pillowcase Dress Crew: A Meatless Meal for Lent)

Written by Becky


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About Me:

Hi! My name is Becky. I’m a mom, a wife, a friend, a writer, and a compulsive thinker. Don't invite me to a spa or to shop the day away, but rather, make me laugh, engage me in interesting conversation, play a game with me, or give me a cappuccino and homemade vanilla bean flan and I’m yours ‘til the cows come home.

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