Recipe courtesy of Ian Knauer

Spicy Aussie Chicken Burgers

  • Level: Easy
  • Total: 45 min
  • Active: 10 min
  • Yield: 4 servings
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Ingredients

1 1/4 pounds ground dark meat chicken

1 tablespoon sambal oelek (Asian chili paste)

Kosher salt and freshly ground pepper

1 tablespoon vegetable oil, plus more for brushing on pineapples

4 pineapple rings, drained and patted dry

2 tablespoons unsalted butter

4 large eggs

4 Kaiser rolls, split

12 slices pickled beets, drained

4 lettuce leaves

4 tomato slices

Mayonnaise and ketchup, for serving

Directions

  1. 1. Preheat a grill with a medium-high heat fire.
  2. 2. Gently mix together the chicken, sambal oelek, 11/2 teaspoons salt, and 3/4 teaspoon pepper in a large bowl. Form into 4 (4-inch) patties with an indentation in the center of each burger.
  3. 3. Brush the grill grate with 1 tablespoon oil. Lay the burgers on the grill and cook until grill marks appear, 5 to 6 minutes. Flip the burgers and continue grilling until an instant-read thermometer inserted sideways registers 160 degrees F, about 5 minutes. Set burgers aside to rest.
  4. 4. Lightly brush the pineapple rings with oil, then grill the rings turning once, until distinct grill marks appear, about 3 minutes per side.
  5. 5. Meanwhile, heat a large heavy nonstick skillet on the grill or on the stovetop over medium-high heat. Melt the butter and fry the eggs, sunny-side up, 3 to 4 minutes.
  6. 5. Tuck the burgers into the rolls, top with pineapple rings, beets, lettuce, tomato slices, and eggs. Serve.

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