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Chicken burger with huli huli sauce


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Make sauce ahead and leave to cool to room temp.

For 2 burgers



4 tbsp tomato ketchup

1 tbsp rice vinegar

2 tbsp light soy sauce

 1/2 to 1 tsp grated ginger

1 garlic clove crushed

35 g dark brown (use less if you prefer less sweetness.

Heat in pan to boil and lightly simmer over low heat for 15 mins. Stir ocassionaly. Leave to cool yo roo. Temp.



370g Minced chicken thigh (I minced my own through coarse plate)

4 tbsp panko bread  crumb

Mix with 4 tbsp of the huli huli sauce.

Make patties about 3/4inch/1.5cm thick. Push diwn middle with thumb about 1inch/2.5cm wide to stop pattie doming on grill

Refrigerate burger for an hour so it firms up. 

Grill , keep lid on kettle as much as posdible 10 to 15 mins direct medium high heat 200 -260c (400-500f). Only turn once

Grill pinepple slices for 4 to 6 min until mard. Brush pattie and pineapple with remaing huli huli sauce last 2 to 3 mins. 

When buger hits 74c it is ready. Serve with lettuce (and onion slice if you want. Toast a bun if you want)





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