Chicken Teriyaki Burgers With Grilled Pineapple, Red Onions

Recipe Ingredients

		Grilled Onions
1		Red onion - sliced 1/2" thick
1 teaspoon	5ml	Crushed coriander seeds
1 teaspoon	5ml	Fresh chopped thyme
1/2 cup	118ml	White wine
2 tablespoons	30ml	Olive oil
1 teaspoon	5ml	Lemon juice
		Burgers
4		White bread - crusts removed,
		And cubed
3 tablespoons	45ml	Teriyaki sauce
1 lb	454g / 16oz	Ground chicken or turkey
		= (preferably leg meat)
3 tablespoons	45ml	Finely-diced onion
1		Garlic clove - minced
1 teaspoon	5ml	Fresh chopped parsley
1 teaspoon	5ml	Sesame oil
2 teaspoons	10ml	Mustard
1		Egg - slightly beaten
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/4 teaspoon	1.3ml	Nutmeg
3		Hot sauce - (to 4)
		Grilled Pineapple
1		Small can pineapple rings - drained
1 teaspoon	5ml	Freshly-crushed pink peppercorns
1/4 teaspoon	1.3ml	Salt
		Olive oil spray - as needed

Recipe Instructions

To make the Grilled Onions: Place onion slices in a shallow baking dish. In a small saucepan, combine coriander seeds, thyme, wine, oil, and lemon juice; bring to a boil over medium heat. Let cool slightly, then pour mixture over onions. Cover and refrigerate for 2 hours.

To make the Burgers: In a large bowl, combine cubed bread with teriyaki sauce and let rest for 5 minutes. Fold in ground meat. In a small pan, saute onions, garlic, and parsley in sesame oil for 1 minute. Add to ground meat mixture and combine. Add mustard, egg, salt, pepper, nutmeg, and hot sauce. Mix well. Mold into 4 patties and refrigerate, covered, for 1 hour.

To make the Grilled Pineapple: Place pineapple slices on paper towels to drain. Remove and sprinkle with pink peppercorns and salt. Spray lightly with oil. Set aside.

Spray burgers lightly with oil and place in center of cooking grate. Grill 6 to 8 minutes until well done and internal temperature registers 180 degrees, turning once halfway through grilling time.

Place onions on grill for 4 to 6 minutes, turning once halfway through grilling time, and grill pineapple for 1 to 2 minutes, turning once halfway through grilling time. Place burgers on grilled buns; top with pineapple and onion.

This recipe yields 4 servings.

Wine Recommendation: A good Blanc de Noirs sparkler from California's North Coast will be an elegant match for this unusual burger. The berry flavors of the Pinot Noir grapes will enhance the earthiness of the dish and cleanse the palate for the next bite.

Beer Recommendation: A Japanese lager -- Kirin or Asahi -- is a great match with this dish. Honestly, lager from Japan is not much different from any other classic lager, but something magical happens when you pair a Japanese-style dish with a classic Japanese beer.

Source:
Weber's Recipes at http://www.weber.com

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