Your favorite sweet and sour chicken in burger form! Burger buns stuffed to the gills with ground chicken burgers slathered with sticky sweet and sour sauce, topped with red onion, grilled pineapple, provolone, lettuce, tomato and then finished with a plum mayonnaise. These burgers are packed with flavor and perfect for all your grilling soirees!
Cuisine: American, Asian, Fusion
Keyword: burger, chicken, ground, Hawiian, pineapple, sandwich, sweet and sour
2tspCornstarch, dissolved in 2 TBS Water (to create a slurry)
1/4heaping Cup Mayonnaise
1heaping TBS Asian Plum Sauce
*Combine all ingredients in a small mixing bowl*
OPTIONAL FOR SERVING: Burger Buns, Sliced Tomatoes, Provolone Cheese, Sliced Red Onion, Lettuce
FOR THE BURGERS:
Combine all of the burger ingredients in a large mixing bowl.
Gently, mis with your hands, being careful not to overwork the mixture.
Divide the mixture into thirds. Delicately form each into a ball. Use yoru index finger to make an indention in the middle of each patty to prevent them from puffing up during cooking.
Place on a parchment lined plate or half sheet pan.
Refrigerate for at least 1 hour - up to overnight.
Heat a grill or grill pan to medium high heat. Lightly grease grates with oil. While grill is heating allow burgers to sit on counter to remove chill.
Grill burgers about 6 - 8 minutes per side (depending on how thick you formed them), until a meat thermometer inserted into the center of the patty registers 160 degrees F. **See Notes**
Remove burgers to a plate or clean work surface. Tent burgers lightly with aluminum and allow to rest for 5 minutes.
While burgers rest, toast the buns on the grill, about 1 1/2 - 2 minutes per side.
Bottom Burger Bun
Slather on Plum Mayonnaise
Burger Patty (with or without cheese)
Red Onion Slice
Sweet n' Sour Sauce
Plum Mayonnaise slathered Top Burger Bun
SWEET n' SOUR SAUCE DIRECTIONS:
In a small bowl combine: Brown Sugar, Salt, Ketchup, Soy Sauce, Vinegar and Pineapple Juice. Set aside
Heat a small sauce pan over medium heat, add Vegetable Oil. Add Onion; cook, stirring occasionally, until softened, about 2 minutes.
Add Chili, cook 1 minute, until slightly softened.
Add Ginger, cook, stirring constantly, for about 30 seconds, or until aromatic.
Add the set aside Sugar-Ketchup mixture to the pan.
Bring to a gentle simmer over medium heat, stirring occasionally to dissolve mixture.
Once simmering, add the cornstarch/water (slurry) mixture. Bring to a boil and cook, stirring for 1-2 minutes; or until sauce is at desired thickness. (You want it to be able to coat the back of a spoon)
Remove from heat and transfer to a bowl. Set aside and allow flavors to marry at least 10 minutes before serving. Taste and adjust salt content according to taste. (alternatively, you can cool the sauce and place in the refrigerator until ready to serve. Sauce will keep for up to 2 weeks, stored in refrigerator.)
*The burgers are ready to be flipped when they release easily from the grill grates. Do NOT force them! If they stick, give them an additional minute and try again. *If using Provolone (or a different variety of cheese), top during last 2 minutes of cooking.