"RED ROBIN TERIYAKI CHICKEN BURGER

By RoketJSquerl

Ingredients

• Teriyaki Marinade:
• Teriyaki Marinade:
• Teriyaki Marinade:
• 1 3/4 1 3/4 3/4 cups water
• 1 3/4 1 3/4 3/4 cups water
• 1 3/4 1 3/4 3/4 cups water
• 1 1 1 cup soy sauce
• 1 1 1 cup soy sauce
• 1 1 1 cup soy sauce
• 1 1 1 cup light brown sugar
• 1 1 1 cup light brown sugar
• 1 1 1 cup light brown sugar
• 1/2 1/2 1/2 teaspoon onion powder
• 1/2 1/2 1/2 teaspoon onion powder
• 1/2 1/2 1/2 teaspoon onion powder
• 1/2 1/2 1/2 teaspoon garlic powder
• 1/2 1/2 1/2 teaspoon garlic powder
• 1/2 1/2 1/2 teaspoon garlic powder
• Sandwich:
• Sandwich:
• Sandwich:
• 1 5-ounce 1 5-ounce skinless chicken breast fillet
• 1 5-ounce 1 5-ounce skinless chicken breast fillet
• 1 5-ounce 1 5-ounce skinless chicken breast fillet
• 2 2 2 canned pineapple slices
• 2 2 2 canned pineapple slices
• 2 2 2 canned pineapple slices
• 2 2 2 slices Swiss cheese
• 2 2 2 slices Swiss cheese
• 2 2 2 slices Swiss cheese
• 1 1 1 sesame seed hamburger bun
• 1 1 1 sesame seed hamburger bun
• 1 1 1 sesame seed hamburger bun
• 4 4 4 teaspoons mayonnaise
• 4 4 4 teaspoons mayonnaise
• 4 4 4 teaspoons mayonnaise
• 2 2 2 tomato slices
• 2 2 2 tomato slices
• 2 2 2 tomato slices
• 1/3 1/3 1/3 cup shredded iceberg lettuce
• 1/3 1/3 1/3 cup shredded iceberg lettuce
• 1/3 1/3 1/3 cup shredded iceberg lettuce

Details

Adapted from topsecretrecipes.com

Preparation

Step 1

DO THIS
1. Make the teriyaki marinade by combining all the ingredients in a small saucepan over medium/high heat. Bring the mixture to a boil then reduce the heat and simmer for 10 minutes or until the sauce thickens. Cover and chill the marinade in the refrigerator for at least 30 minutes.

2. Cover the chicken breast fillet with plastic wrap and pound on it with a kitchen mallet so that it is about 1/2-inch thick. The fillet should be a little larger than the diameter of your sesame seed bun. Pour a little of the teriyaki glaze into a plastic container with a lid (or use a resealable plastic bag), then drop the chicken in. Add enough teriyaki glaze to cover the chicken. Seal up the container and pop it into the fridge for at least 4 hours, but no more than 12 hours.

3. When you are ready to make your sandwich, preheat the barbecue or indoor grill to medium heat.

4. Start grilling the chicken breast first. Cook the chicken for 4 to 6 minutes per side or until it's done. When you flip the chicken add the pineapple slices to the grill. The pineapple will take less time to cook—about 3 or 4 minutes. You'll know the pineapple slices are done when they have some nice grill marks on each side. Be careful not to burn the chicken. The teriyaki contains sugar, which may char if grilled too long. About 1 minute before the chicken is done place 2 slices of Swiss cheese on top of the fillet to melt.

5. As the chicken is grilling toast the face of the top and bottom sesame seed bun on an indoor griddle or skillet over medium heat.

6. Build your sandwich by first spreading approximately 2 teaspoons of the mayo on each of the toasted faces of the top and bottom bun.

7. Stack the chicken breast on the bottom bun.

8. Arrange the tomato slices on the chicken.

9. Stack the grilled pineapple on top of the tomato slices.

10. Add about 1/3 cup of shredded lettuce on next, then finish the sandwich off with the top bun.

Makes 1 sandwich.