This quick and easy accomplishes two things in a most delicious way: it provides a really different way to present a healthful, inexpensive food and it gives you grillers a great Asian-inspired dish to offer. Now, I’m not saying this is “authentic” Chinese food but the sweet & sour sauce, water chestnuts and ginger certainly suggest it.
1 beaten egg
1/4 cup fine seasoned bread crumbs
3 Tbsp chopped water chestnuts
3/4 tsp ground ginger
1/4 tsp each salt & pepper
500g chicken mince
1/4 cup bottled sweet-and-sour sauce
4 canned pineapple rings
4 burger buns
In a medium bowl combine egg, bread crumbs, water chestnuts, ginger, salt, and pepper. Add ground chicken and mix well. Shape into four 3/4-inch-thick patties.
To grill, place patties on an uncovered grill directly over medium heat; cook for 15 to 18 minutes or until an instant-read thermometer inserted in side of patty registers 165 degrees F., turning once and brushing with sweet-and-sour sauce during last 5 minutes of cooking.
Meanwhile, place pineapple slices on grill rack and cook for 5 minutes, turning as needed.To serve, sprinkle bottom half of each bun with shredded spinach, add the patties, top with sweet-and-sour sauce and pineapple slices.