Teriyaki Chicken Burgers With a Teriyaki Mushroom Sauce

“These bunless burgers are bursting with flavor. The recipe calls for sage and thyme, but poultry seasoning works just as well. Substitute a tablespoon of poultry seasoning for the sage and thyme. Also, I used a serrano pepper in mine, but if you don't care for the zip, you can omit it without affecting the overall taste of these burgers. Since these burgers have an Asian flavor happening, they work well served with fresh steamed or stir-fried veggies.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in skillet.
  2. Mix ground chicken with the next 10 ingredients. If mixture feels too moist, add in a bit more breadcrumbs.
  3. Form into 4 patties and cook over medium high heat until golden brown on each side, turning patties once.
  4. Remove patties to a plate and cover with a foil tent to keep warm.
  5. Add a bit more olive oil to the skillet and brown the mushrooms.
  6. When they've developed a nice color, season with salt and pepper.
  7. Deglaze pan with chicken stock, scraping all the brown bits from the bottom of the pan.
  8. Stir in teriyaki sauce.
  9. Dissolve corn starch in water, then pour mixture into sauce. Stir well, and bring to a boil.
  10. Sauce will thicken as it boils. Reduce the sauce a bit to concentrate the flavors.
  11. Just before serving, drop in the butter and stir until melted to gloss the mushroom sauce.
  12. To serve, spoon mushroom sauce over burgers. Enjoy!

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