Red Robin Teriyaki Chicken Burger
Serving Size / Yield
- 1 3/4 cups water
- 1 cup soy sauce
- 1 cup brown sugar
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 5-ounce skinless chicken breast fillet
- 2 canned pineapple slices
- 2 slices Swiss cheese
- 1 sesame seed hamburger bun
- 4 teaspoons mayonnaise
- 2 tomato slices
- 1/3 shredded lettuce
To create teriyaki marinade, combine water, soy sauce, brown sugar, onion powder and garlic powder in a small saucepan over medium-high heat. Bring to boil, reduce heat and let it simmer for 10 minutes. Cover and chill in refrigerator for 30 minutes.
Cover chicken breast with plastic wrap and pound on it using a mallet until it is 1/2-inch thick. Pour teriyaki marinade into a plastic container and place chicken in it. Place container in refrigerator for 4 hours. Add remaining marinade into another container and place pineapple slices inside. Also chill in refrigerator for 4 hours.
Preheat grill to medium heat. Cook chicken for 6 minutes per side. When flipping the chicken, add the pineapple slices to the grill. The pineapple takes around 4 minutes to cook. 1 minute before the chicken is done, place the cheese slices on top of the fillet so they can melt properly. Make sure to toast the face of the buns on the grill while the chicken is grilling.
Place 2 teaspoons of mayonnaise on each of the faces of the buns. Place chicken breast on bottom bun, followed by tomato slices, grilled pineapple, lettuce and top bun.