Recipe courtesy of Robert Irvine
36 min
25 min
6 servings


  • 1 1/2 pounds boneless skinless chicken breast
  • 1 large white onion
  • 3 cloves whole garlic
  • 2 teaspoons grated ginger
  • 2 tablespoons rice wine vinegar
  • 4 tablespoons light soy sauce
  • 2 teaspoons sesame oil
  • 6 brioche rolls or roll of choice
  • 8 slices havarti cheese
  • 2 tomatoes, sliced
  • 1 red onion, sliced into rings
  • 1 cup shredded iceberg lettuce


Heat grill to medium.

Finely grind the chicken breast, onion, garlic and ginger together and place in a medium bowl. Add the rice wine vinegar, soy sauce and sesame oil and mix thoroughly. Shape this mixture into 2 by 1-inch patties and let rest in the refrigerator for 5 minutes. Toast the brioche rolls, then grill the chicken patties for about 5 to 6 minutes over a medium heat. (Don't try to cook faster over high heat as the outside will be cooked and not the inside.)

To finish, place 1 patty on the bottom of each toasted bun, top with cheese, sliced tomato, onion and iceberg lettuce and cover with the bun top.

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