# What You'll Need:
→ Chicken Patties
01 - 1½ lbs (680 g) ground chicken
02 - 1 green onion, finely chopped
03 - 1 garlic clove, minced
04 - 1 tsp grated fresh ginger
05 - 1 tbsp soy sauce
06 - ½ tsp sesame oil
07 - Salt and pepper, to taste
→ Toppings
08 - 4 pineapple rings (fresh or canned, drained)
09 - 4 slices Swiss or Monterey Jack cheese
10 - 1 avocado, sliced
11 - 1 cup shredded lettuce
12 - 4 brioche buns, toasted
→ Teriyaki Glaze
13 - ¼ cup soy sauce
14 - 2 tbsp brown sugar
15 - 1 tbsp rice vinegar
16 - 1 tsp cornstarch + 2 tsp water (slurry)
17 - ½ tsp sesame oil
18 - Pinch of garlic powder
# Steps to Follow:
01 - In a small saucepan, combine soy sauce, brown sugar, rice vinegar, garlic powder, and sesame oil. Bring to a simmer. Stir in cornstarch slurry and cook until thickened. Remove from heat.
02 - In a bowl, mix ground chicken with green onion, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Form into 4 equal patties.
03 - Heat a grill or non-stick skillet over medium-high heat. Cook patties for about 5–6 minutes per side, or until internal temperature reaches 165°F (74°C). Add cheese slices in the last minute of cooking.
04 - While patties cook, grill pineapple rings 1–2 minutes per side until lightly caramelized.
05 - Lightly butter and toast the brioche buns until golden.
06 - Spread a spoonful of teriyaki glaze on the bottom bun. Layer with lettuce, chicken patty with cheese, grilled pineapple, avocado slices, and more glaze. Top with bun and serve.
