Alright, I think we are officially on a chicken burger kick in this house.
Remember on Friday when I briefly mentioned the fact that we had some burgers for dinner?
Yeah. Well lets talk about those burgers.
Although it’s been well over a year since I’ve last been to a Red Robin restaurant, I still have very fond memories of that place. Their burgers are great, the atmosphere was always pretty fun, and don’t even get me started on that bottomless basket of fries.
But one particular sandwich of theirs, the Teriyaki Chicken Sandwich, was always a favorite of mine. Grilled chicken, smothered in Swiss cheese, with grilled pineapple? I mean, you really can’t go wrong. But you can make it healthier, AND at home!
So when it came down to my next attempt with chicken burger creations, I was determined to recreate my own version of this delicious, mouthwatering combo…
And that’s when these were born.
Hawaiian Chicken Burgers
(adapted from my Chicken Parmesan Burgers, inspired by Red Robin’s Teriyaki Chicken Sandwich)
Makes 4 servings
- 1lb. ground chicken
- 1/4 cup shredded Swiss cheese
- 1/4 cup plain breadcrumbs
- 1/4 cup barbecue sauce
- 1/4 cup crushed pineapple, drained
- 1/4 cup chopped red onion
- 2 cloves garlic
- 2 tablespoons dried parsley
- Salt and pepper, to taste
- 2 tablespoons pineapple juice
- Swiss cheese
- Extra barbecue sauce
- 4 slices pineapple
- 4 slices red onion
- Romaine lettuce
- Hamburger buns
Combine first ten ingredients (through pineapple juice) and mix well. Form into four patties, creating a slight dent in the center of the patty; refrigerate about 30 minutes. Grill over medium-high heat, 6-8 minutes on each side. While burgers are cooking, grill slices of pineapple and red onion, about 3-5 minutes on each side. Top cooked chicken burgers with Swiss cheese, grilled pineapple, and grilled red onion.
If desired, coat insides of hamburger buns with a little spray butter and a sprinkle of garlic powder or and place on the grill 1-2 minutes, until lightly toasted. Spread barbecue sauce on toasted buns and top with cooked chicken burgers. Enjoy!
First, get all of your chicken burger ingredients together.
Mix well until thoroughly combined.
Form into four patties (*placing on wax paper will help prevent extra sticking) and refrigerate 30 minutes.
Don’t forget to create that well in the center…it will help prevent your burger from cooking up into a big puff ball.
While burgers are cooking, grill a few slices of pineapple and red onion. Top cooked burgers with Swiss cheese and allow to melt while toasting your hamburger buns (*I definitely recommend doing this step!).
Spread buns with extra bbq sauce, top with burger, grilled pineapple, grilled red onion, and a few slices of romaine lettuce. Done and DONE.
Here’s the approximate stats on the burgers, NOT including the bun or toppings…
We served our burgers with some garlicky green beans and corn on the cob, and let me tell you…
This was one heck of a meal. Jay and I both totally loved this combo of flavors and there’s no doubt that these will remain in the dinner rotation this summer…along with our other recent chicken burger creations:
I’ve already got some ideas for other ones…we’ll have to see how it goes!