Chicken burger

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Category 462

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Teriyaki Sauce with Roasted Garlic Main courses Poultry Burger & Wraps Summer

Preparation time: 30 mins

Calorific value (per portion): 576 kJ / 138 kcal

4 skinless chicken breasts
1 tbsp olive oil
8 tbsp Kikkoman Teriyaki Sauce with Roasted Garlic
4 slices cheddar cheese
4 burger buns, halved and cut side toasted
4 tbsp mayonnaise
2 pickled jalapeno chillies from a jar, sliced
little gem leaves

Preparation

Place the chicken between 2 sheets of cling film and beat with a rolling pin until about 1.5 – 1cm thick. Heat the oil in a large non-stick frying pan and cook the chicken for 3 – 4 minutes on each side. Pour in the Kikkoman Teriyaki Sauce with Roasted Garlic and bubble for another couple of minutes, then top each piece of chicken with a slice of cheese, leave the cheese to melt for a couple of minutes.

Top the base of each burger bun with little gem leaves, then add the chicken breast, spooning over the leftover warm teriyaki sauce. Top each with a spoonful of mayo and a few pickled jalapenos, before covering with the top of the bun.

TO BBQ:

Brush the bashed-out chicken breasts with oil and cook for 4 minutes on each side. Remove from the grill and brush with the teriyaki sauce. Return to the grill and cook for a further couple of minutes on each side, basting with extra sauce. Top with a piece of cheese and cook until just melting before adding to the bun.