- 2 lbs ground chicken
- 1/2 a cup of soy sauce (some brands are saltier than others – start here and work your way up if you need to)
- 1/4 cup of coconut milk
- 1/2 – 1 cup of Panko bread crumbs (depending on how finely grounded your meat is you might need to add more)
- 1/2 diced sweet onion
- 2.5 cups sliced scallions
- 1 clove of garlic (minced)
- Olive oil
- 1 pineapple cut in rings (you will set some aside for the pineapple mayo sauce and some rings to garnish)
- For the Pineapple Sriracha Mayo Sauce:
- 4 tsp of mayonnaise
- 1tsp fresh lime juice
- 2–3 fresh pineapple rings crushed
- 1 tsp Sriracha sauce (if your not a fan of Sriracha you can omit this)
- a pinch of pepper
- a handful of sliced scallions
In a large mixing bowl add your diced onions, scallions, minced garlic, soy sauce, coconut milk and ground chicken. Mix with your hands and slowly incorporate the Panko bread crumbs until you have a mixture that will form a palm sized pattie (or slider size). Brush the grates of your grill with some olive oil and cook your patties. Make sure not to turn them too much until you have a nice sear. Since this is chicken you must make sure they’re fully cooked (no less than 165 degrees). I recommend using the Thermapen to check internal temps as a full-proof method for measuring temperature.
While your burgers are grilling you can prepare the Pineapple Sriracha Mayo Sauce. Mix together mayonnaise, the lime juice, pepper and scallions. Whisk together and season with salt if needed.
When plating these add your sauce to the top of the burger and then a pineapple ring for added sweetness and crunch. I used whole wheat slider buns but Hawaiian rolls would work very nicely too.