Chicken burger
Ingredients for 4 portion(s)
- 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.
Used products in this recipe
Ingredients for 4 portion(s)
- 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
