Someone:What do you want for dinner tonight?
Someone Else: I don’t care, whatever you want.
Someone: It’s up to you.
Someone Else: I don’t care.
Someone: You Choose
Someone Else: No, you choose.
Someone Else: No, I’m not in the mood for tacos
Someone: THEN YOU CHOOSE!
Someone Else: I’ll eat whatever.
Have you ever had a conversation like the one above? I feel like this happens almost every night. And sometimes it’s hard to come up with dinner ideas that everyone likes or is in the mood for. Usually, I just go for the punch and make what I think everyone will like.
Last night, I saved the “what I want/you want” conversation and made chicken cheddar teriyaki burgers. When I was younger, my Uncle Rich made teriyaki burgers on the grill and they were phenomenal, so my chicken burger recipe is originated from his. If you have picky eaters in the house, I promise they won’t be picky about these! (maybe the onions) They are so so so good. I was pretty impressed with how well they came out without using ground beef.
I honestly can’t wait to see what you all think of these chicken burgers. I am already planning on making them in the form of meatballs for a healthy football appetizer, or bringing them to grill at a tailgate. They’d go great in a lettuce wrap, whole wheat bun, or over a giant salad.
You will need: **1 1/2 lbs ground chicken, **1 cup shredded cheddar cheese (I used dairy-free), **2 tablespoons teriyaki sauce, **2 1/2 tablespoons brown sugar, **2 teaspoons beef bouillon/ or better than beef bouillon, **1/4 teaspoon ground pepper, **1 egg white, **1/4 cup diced onion, **1 tablespoon ground flaxseed.
In a mixing bowl, add ground chicken and the egg white.
Add the better than beef bouillon and the cheese.
I usually use low sodium teriyaki sauce, but bought the gluten free version because Emilee was eating the burgers.
Add the onion, brown sugar, and pepper to the bowl.
Mix all the ingredients together.
Heat an indoor grill, or frying pan to 400. You can make these on an outdoor grill too. Or you can bake them in the oven like meatballs.
Add 1/4 cup sized burgers to the grill.
Close the grill and let them cook for about 4-5 minutes.
Cut into the middle of one to determine if they’re done.
This recipes makes about 16 burgers.
I made corn on the cob and broccoli sweet potato parm salad on the side.
Nutrition Per Chicken Burger: 65 Calories, 4 g Carbs, 2 g Fat, 8 g Protein, 2 g Sugar