These are served as an appetizer, but would be fabulous on a salad!
While teriyaki, the cooking technique, originated in Japan in the 17th Century, teriyaki, the sauce, comes from Hawaii: making it one of the most popular forms of fusion cuisine. Teriyaki, the cooking technique, is one of three well-known Japanese styles (the others are yakitori and sukiyaki). When Japanese immigrants first arrived in Hawaii, they mixed local ingredients - like pineapple juice and brown sugar - with their beloved soy sauce. Eventually, teriyaki, the sauce, was born, using soy sauce, mirin, garlic, brown sugar, and cornstarch for thickness.
That was your history lesson. Now, the recipe.
- 1 lb. ground chicken
- ½ cup red bell pepper, diced small
- ½ cup yellow onion, diced small
- 1 garlic clove, minced
- 2 egg yolks
- 1 cup fine almond flour
- ½ cup Bourbon Barrel Foods Kentuckyaki Sauce
- 1 Tsp fresh ginger, minced
- 1 ½ teaspoon cilantro, minced
- 1 tsp ground coriander
- 1 – 2 tsp New York Shuk Fiery Harissa Spice (or more if you like your spice more intense)
- Salt & Pepper to taste
- 3 Tbsp avocado oil (or your oil of choice)
- Put all ingredients into mixing bowl and mix together until a good mix has brought everything together.
- Separate Meat into four portions and roll each into a ball and then flatten.
- Heat oil in skillet on medium high and place patties in pan to sear them, flipping after about 1 minute and then transferring pan into a 350 degree oven for 17 – 19 minutes.
- While waiting for the patties to cook – take ½ cup mayonnaise, ¼ cup Kentuckyaki Sauce, dash of lime juice and 1/8 teaspoon black pepper and mix together to make a creamy sauce to complement your patties.
- When the patties are done cooking, let rest for 4-5 minutes and then serve with sauce.
- I like to add grilled pineapple to the plate for a touch of sweetness and color.
RECIPE: CHEF JOE JACOBSMEYER
PHOTOS: CHEF JOE JACOBSMEYER