This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
SMF Kitchen
@smfchicken
00:10
Prep
00:10
Cook
00:20
Total Time
Ingredients & Directions
Directions
Teriyaki Chicken Burger
2
Springer Mountain Farms Frozen Chicken Breast Patties*
4 tablespoons
Teriyaki sauce (commercially prepared)
2
Sweet hawaiian burger buns
2 slices
Fresh pineapple** cored and peeled
2 slices
Red onion (try to keep all rings intact in each slice)
2 slices
Smoked gouda cheese
2 pieces
Cooked bacon, cut in half
- Heat oven to 350°F.
- Cut roll in half, place on a baking sheet and toast in preheated oven until golden brown.
- Cook chicken patties following package directions, making sure internal temperature reaches 165°F. (For this recipe, we used the grill method using an indoor electric grill).
- Just before removing from grill, brush both sides of patties with teriyaki sauce so sauce caramelizes slightly. Place cheese on top of patties and let sit on grill (lid open) for a minute to help melt cheese.
- Set patties aside to keep warm and place pineapple and onion slices on the grill, cooking until softened, warm all the way through and showing nice grill marks.
- To assemble burger, place cheesy teriyaki chicken patty on the bottom of the toasted bun.
- Add a slice of grilled pineapple and onion and place 2 cooked bacon slices on pineapple and onion and top with bun top.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
JOIN The FLOCK
Get coupons, recipes, and more
delivered straight to your inbox.
Yield: 2
00:10
Prep
00:10
Cook
00:20 Total Time
Ingredients
Directions
Teriyaki Chicken Burger
2
Springer Mountain Farms Frozen Chicken Breast Patties*
4 tablespoons
Teriyaki sauce (commercially prepared)
2
Sweet hawaiian burger buns
2 slices
Fresh pineapple** cored and peeled
2 slices
Red onion (try to keep all rings intact in each slice)
2 slices
Smoked gouda cheese
2 pieces
Cooked bacon, cut in half
- Heat oven to 350°F.
- Cut roll in half, place on a baking sheet and toast in preheated oven until golden brown.
- Cook chicken patties following package directions, making sure internal temperature reaches 165°F. (For this recipe, we used the grill method using an indoor electric grill).
- Just before removing from grill, brush both sides of patties with teriyaki sauce so sauce caramelizes slightly. Place cheese on top of patties and let sit on grill (lid open) for a minute to help melt cheese.
- Set patties aside to keep warm and place pineapple and onion slices on the grill, cooking until softened, warm all the way through and showing nice grill marks.
- To assemble burger, place cheesy teriyaki chicken patty on the bottom of the toasted bun.
- Add a slice of grilled pineapple and onion and place 2 cooked bacon slices on pineapple and onion and top with bun top.
