We used the broiler method again that we had used for the chicken parm burgers; about 9 minutes on one side, flip, 5 minutes remaining w/ cheese coming on at about minute 4:30. I didn't have any pineapple rings to grill, so I just used the chunks I had in the fridge. I also cut the recipe in half (the original, reflected below) calls for 2 pounds of ground chicken. I did, however, leave the mix-ins at the same measurements, solely because I was looking for more flavor.
Serve with whatever side you wish. Due to the increase in my pants size as of late, I ate carrot sticks. Oh joy.
Hawaiian Chicken Burger
adapted from Homemade by Holman
Yield: 3-4 burgers
- 1 pound ground chicken
- pepperjack cheese slices
- hamburger buns
- 1/4 cup low sodium soy sauce
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp seasoning salt
- 1/2 tsp ground cumin
- 1 clove garlic, minced
- Combine ground chicken, soy sauce, paprika, chili powder, seasoning salt, cumin, and garlic.
- Lightly mix with your hands and divide evenly into 3-4 patties; refrigerate about 30 minutes.
- Grill burgers over medium heat coated with cooking spray, about 6 minutes per side. (They should flip easily when ready, if not, leave them on for another minute.)
- Top with cheese slice for the last 1-2 minutes of cooking time to melt.
- Grill buns and pineapple rings, if desired. To grill pineapple rings, grill directly on the grates over medium heat, carefully turning after 1-2 minutes. If you're using pineapple chunks, thread until skewers and grill over medium heat, carefully turning after 1-2 minutes.