As we enjoy our day off this Memorial Day, we remember our freedoms have come at a cost. Thanks to those who have sacrificed for our great country, making it possible for me to spend the weekend grilling and making popsicles and ice cream with virtually carefree enjoyment.
Teriyaki Chicken Burgers
1 pound ground chicken (preferably thigh meat)
1½ cups plain bread crumbs
¼ cup minced scallions (white and green parts only)
¼ cup finely chopped fresh Italian parsley leaves
1 large egg, lightly beaten
3 tablespoons teriyaki sauce
2 teaspoons Dijon mustard
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
In a large bowl combine the patty ingredients.
Mix gently with your hands, being careful not to overwork the meat. Moisten your hands with water and shape the meat into four patties, each about ¾ inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty so the centers are about ½ inch thick. This will help the patties cook evenly and prevent them from puffing on the grill. Cover the patties with plastic wrap and refrigerate for about 1 hour.
Prepare the grill for direct cooking over medium heat (350° to 450°F).
Lightly brush the patties with oil. Brush the cooking grates clean. Grill the patties over direct high heat, with the lid closed as much as possible, until fully cooked but still juicy, 12 to 14 minutes, turning once. During the last minute of grilling time, toast the buns over direct heat.
Remove the burgers and buns from the grill and serve with grilled pineapple slices.