I’ve always loved teriyaki sauce with fish or chicken. This preparation puts it in the burger as well as serving it on top. Substitute lean beef or turkey for the chicken, if you prefer. Serve these burgers with sautéed vegetables and rice noodles.

RECIPE INSTRUCTIONS
1. To make the teriyaki sauce, whisk the sugar, soy sauce, water, vinegar, oil, cornstarch, garlic and ginger in a small skillet. Simmer for 3 minutes or just until thickened.

2. Place 3 Tbsp of the teriyaki sauce in a bowl and add the chicken, egg, breadcrumbs and green onion. Mix well. Form into 5 patties.

3. Spray a grill or non-stick skillet with cooking oil and heat to high. Cook the patties for about 6 minutes per side or until no longer pink in the center.

4. Serve with the remaining sauce and garnish with sesame seeds and cilantro.

INGREDIENTS
1/3 cup brown sugar, packed
3 Tbsp low-sodium soy sauce
1 Tbsp water
3 Tbsp rice vinegar
1 Tbsp sesame oil
1 Tbsp cornstarch
1 lb ground chicken breast
1/3 cup dry seasoned breadcrumbs
3 Tbsp finely chopped green onion
2 tsp sesame seeds, toasted
3 Tbsp chopped cilantro or parsley
3 Tbsp chopped cilantro or parsley
1 1/2 tsp crushed fresh garlic

NOTES
Nutritional Analysis per Serving

Calories 26
Protein 24 g
Fat 6. g
Saturated Fat 1.3 g
Carbohydrates 29 g
Cholesterol 95 mg
Sodium 410 mg
Fiber 0.9 g

Prep Time: 15 minutes
Cook Time: 15 minutes

Make Ahead: Prepare the sauce a day ahead and refrigerate. Prepare the burger mix, cover and refrigerate; cook just before serving.

Serves 5