¼cupdrained canned crushed pineapple, (originally packed in juice, not syrup – you’ll want to drain it and squeeze out excess juice before measuring and using)
¼cuppanko breadcrumbs
¼cupsliced scallions
1largeegg
1tablespoonlow sodium soy sauce
1teaspoonsesame oil
½teaspoonminced garlic
½teaspoonminced ginger root
¼teaspoonblack pepper
For the Sauce:
½tablespooncornstarch
½tablespoonwater
2tablespoonslow sodium soy sauce
3tablespoonswater
1tablespoonpacked brown sugar
¼teaspoonground ginger
¼teaspoon minced garlic
¼teaspooncanola oil
Additional Ingredients:
4slicescored pineapple
4light hamburger buns, (I use Schmidt 647 rolls)
4lettuce leaves, (I use green leaf lettuce)
Instructions
In a large mixing bowl, combine the ground chicken, drained crushed pineapple, panko, scallions, egg, soy sauce, sesame oil, garlic, ginger and black pepper, and stir together until mixed. Form into four equal patties and place on a platter or cutting mat. Cover with aluminum foil and refrigerate for at least one hour.
When the burgers are ready to cook, lightly mist a nonstick grill pan or skillet with cooking spray and bring over medium heat. Place the burger patties on the pan (you may need to work in batches depending on the size of your pan) and cook for 5 minutes. Flip the patties and cook for an additional 5 minutes until the burgers are cooked through.
While the burgers are cooking, stir together the cornstarch and the ½ tablespoon water in a small dish to make a slurry and set aside. Place all the remaining sauce ingredients (besides the cornstarch slurry) into a small saucepan and bring to a boil over medium heat. Allow to boil uncovered for a minute and then add the slurry and stir it in. Cook for another minute until the sauce starts to thicken and then remove from heat.
When the burgers are done cooking, mist the grill pan with cooking spray again and grill the pineapple slices on both sides until warm.
To build each burger, place a couple leaves of lettuce on the bottom half of a burger bun. Add the cooked burger patty and top with a tablespoon of the teriyaki sauce you made in step three. Add a slice of warm pineapple followed by the top of the burger bun.
Notes
To view your current WW Points for this recipe and track it in the WW app or site, click here!WW Points per (1 burger on a bun with toppings): 5* (Points calculated using the recipe builder on weightwatchers.com)*6 Points each if following the diabetic planNutrition Information per (1 burger on a bun with toppings) serving:312 calories, 42 g carbs, 13 g sugars, 6 g fat, 1 g saturated fat, 33 g protein, 11 g fiber, 824 mg sodium (from myfitnesspal.com)Nutrition Information per (1 burger patty with sauce only) serving:201 calories, 11 g carbs, 6 g sugars, 5 g fat, 1 g saturated fat, 28 g protein, 1 g fiber, 626 mg sodium (from myfitnesspal.com)MYWW SMARTPOINTS PER (1 burger on a bun with toppings) SERVING: (SP calculated using the recipe builder on weightwatchers.com)Green: 6 SmartPoints/ Blue: 4 SmartPoints/ Purple: 4 SmartPointsMYWW SMARTPOINTS PER (1 Burger patty with sauce only) SERVING: (SP calculated using the recipe builder on weightwatchers.com)Green: 4 SmartPoints/ Blue: 2 SmartPoints/ Purple: 2 SmartPointsWeight Watchers Points Plus: 7 per (1 burger on a bun with toppings) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)Weight Watchers Points Plus: 5 per (1 burger patty with sauce only) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)