Homemade Teriyaki Chicken Burgers with Guacamole
Christmas is gone, luckily the presents remain! These delicious homemade “Teriyaki chicken burgers” are the result of one of those presents. My wife bought me the meat grinder I had been longing for some years. Reason enough to present you more burgeres and sausages in the future. I’ve been working “backstage” on some recipes lately. Some need some finetuning but these smoked chicken burgers are ready to rock your next Burger party!
Disclosure: "This post contains test products and affiliate links, which means that if you buy one of the products through the mentioned links, I'll get a small commision to keep this blog running. All opionions shared are my own."
Making your own burgers is not as hard as it sounds! Moreover you will have the advantage of being able to make them with your favorite meat. You can make them as fat/lean as you want and bring them to taste with your favorite seasoning. All you need is a good meat grinder and some balls to take the risk of experimenting. The title you’re aiming for is that of the true (!!!) Burger King. So what are you waiting for?
As told before I received the mincer and food grinder (this one) as a present from my wife for Christmas. To thank her I promised to make some chicken burgers (and swiss patties: recipe will follow). Being a man of my word I present you the result. I opted for chicken thighs and asked my butcher to debone them. I chopped them in cubes, marinated them in Teriyaki sauce and froze them for an hour. This way they are easier to grind. Otherwise you risk getting your grinder stuck on the strings of meat/skin. I first grind the thighs with the coarse 8 mm screen and then grind it again with the medium 4.5 mm screen. The result is a rather wet looking minced chicken paste. I added some more seasonings and quite a lot of breadcrumbs to make mince dry enough to form your Teriyaki chicken burgers.
Smoked Teriyaki Chicken Burgers with toppings
The chicken patties themselves taste good! Yet, I know you feel me coming, I believe they are richer in taste when smoked. I used grapevine woodchunks added to the coals for grilling the burgers. They add a nice subtle smokey touch to the burger. To bring balance I opted for a delicious fresh creamy guacamole and oyster mushrooms to add some umami taste. Both me and my wife love fresh guacamole with chunks of avocado. We almost eat this guacamole about every day lately. Served with french fries and a “The calling IPA“. A Boulevard brewery “indian pale ale” style beer rich in hops fruity citrusy taste. The Amarillo hop stands out to my opinion. That’s no problem at all since it’s one of my favorite hop tastes (as far as I know much about it). Moreover it’s fitting well along this burger.
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- 1 kg. deboned chicken thighs
- Bread crumbs (about 1/2 cup)
- 1/2 carrot
- 2 spring onions
- 1/2 clove of garlic
- 1 thumb ginger
- 3 Tbsp. Teriyaki sauce (or make your own)
- salt (at taste)
- white wine vinegar
- 3 small avocados
- 5 cherry tomatoes
- 1 hot pepper
- juice of a half lime
- 1 spring onion
- salt and pepper (at taste)
- Oyster mushrooms
- mixed salad
- Burger Buns (5)
1. Ask your butcher to debone the chicken thighs and cut them in large dices. If you want the burgers to be lean you can remove the skin. For now I opted to leave it on.
2. Marinate the diced chicken thighs in the Teriyaki sauce for about a half hour and put them in the freezer for an hour. This way they will firm up. Your mincer will be grateful.
3. Mince your thighs with the coarse blade (8mm) for a first time.
4. Mince the coarsely grinded meat for a second time with the medium (4.5mm) blade.
5. Finely chop the spring onion, ginger, garlic and carrots. Add them to the minced chicken with salt and pepper.
6. Add the breadcrumbs until you get a sticky firm mass to form your burgers.
7. Put 200 gr. of minced chicken in a burger press or form the patties by hand. The chicken mince can get rather sticky. You can add a piece of baking paper to the bottom part of the press. This way you can easily remove the patty from your burger press.
8. Place the patties in the fridge for an hour. This will make them firmer and easier to handle on the grill.
9. Start your fire for direct cooking over medium heat (about 180°C/350°F)
10. Meanwhile you can make your guacamole: crush the avocados coarsely, I prefer some chunks in my guacamole. Add juice of a half lime, thinly chopped cherry tomatoes, hot pepper and onion. Add salt and pepper to taste.
11. Grill the oyster mushrooms after you've seasoned them with rapeseed oil, salt and pepper.
12. Add some grapevine wood to the fire before you add the burgers. Grill the burgers for about 5 minutes each side (aim for an internal temperature of 74°C/165°F)
13. Cut the burger buns in two add mixed salad, put the pattie on top of it, add some fresh guacamole and finish with the grilled oyster mushrooms.
14. Serve with french fries and a delicious fresh beer.
My intent with this blog is sharing you some recipes as a source of inspiration you could access for free. Bringing this content however isn’t free. Therefore I make use of affiliate links to cope with the costs. Buying stuff through these links makes me earn a small referral commision. This support helps me running this blog. I guarantee no false statements will be made on this blog and only products I believe in will be linked. Hoping you understand this decision. Thank you! :). In this post: - There's an affiliate link on the "Kenwood Meat grinder", "Teriyaki Sauce", "Burger Press" and "Grapevine woodchunks". All products used, were bought by me or my wife. - The beer "The calling IPA" was bought by myself. I do not get paid promoting it. All opinions shared are my own.