Teriyaki Chicken Burgers with Sesame-Grilled Pineapple

On Saturday, we’ll be hosting a Soy Vay Turn Up the Flavor House Party for some of our friends and family. If you’re not familiar with House Party, it’s a word-of-mouth marketing site where you can apply to host parties featuring certain products. When you’re chosen as a party host, you get a party pack of freebies, samples or promotional products to help make the party special. It can be a lot of fun!

The party pack for the Soy Vay party features their Teriyaki sauce. Now, I’ve bought it before and not liked it so much. We used it for a stir fry and I just wasn’t a fan. So, before I was going to feed it to my guests, I wanted to work up some recipes that would definitely be a hit.

I’ve had this recipe bookmarked forever, so Mark and I whipped it up one night to see how it worked with Soy Vay Teriyaki sauce – it was fantastic! I really, really loved these burgers – they’re probably one of my new favorites. And, I though the sesame seeds in the Soy Vay Teriyaki sauce were a nice touch, since there was also sesame oil in the burger and on the pineapple.

Ultimately, we won’t serving these at the party on Saturday – we opted for a different dish that would be easier, logistically, for what we’re doing. I’ll be sharing that recipe sometime in the next week or two, but I really wanted to share this one too. It’s the best “reject” recipe I’ve had in a long time!


Teriyaki Chicken Burgers with Sesame-Grilled Pineapple
(adapted from The Other Side of Fifty)
Serves 4

1 T.  olive oil
1/2 medium red bell pepper, seeded and diced
1/2 medium onion, diced
Pinch of crushed red pepper flakes
Salt and pepper, to taste
1 garlic clove, minced
1 T. teriyaki sauce + more for basting (we used Soy Vay)
2 t. sesame oil, divided
1 T. Montreal steak seasoning
1 lb. ground chicken
8 pineapple rings (we used fresh)
Potato hamburger buns, for serving
Lettuce leaves, for serving

In a medium frying pan, heat the olive oil over medium heat, until shimmering. Add the red pepper, onion and crushed red pepper flakes to the pan. Season with salt and pepper and cook until the onion is translucent. Stir in the garlic and cook for an addition 30 seconds, until fragrant.

In a large bowl, combine the cooked vegetable mixture, 1 T. teriyaki sauce, 1 t. sesame oil, steak seasoning and ground chicken. Mix with your hands until well combined and then dived into four patties.

Grill over medium-high heat until cooked through, approximately 15 minutes, flipping halfway through. During the last two minutes of grilling, baste wih additional teriyaki sauce.

While the burgers cook, rub the pineapple slices with 1 t. sesame oil. Grill over low heat until grill marks appear and they’re slightly caramelized.

Serve on potato rolls with lettuce.

Disclosure: As a host of a Soy Vay Turn Up the Flavor House Party, I received a free party pack of Soy Vay products via House Party. All opinions are my own.

3 thoughts on “Teriyaki Chicken Burgers with Sesame-Grilled Pineapple

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