Justin Posted July 17, 2021 Share Posted July 17, 2021 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted July 17, 2021 Author Share Posted July 17, 2021 Make sauce ahead and leave to cool to room temp. For 2 burgers Sauce. 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. Burger. 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) 2 Quote Link to comment Share on other sites More sharing options...
Simon Posted July 18, 2021 Share Posted July 18, 2021 Well done mate. Look good. Quote Link to comment Share on other sites More sharing options...
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