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. 

INGREDIENTS

• 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)

INSTRUCTIONS

1. Put all ingredients into mixing bowl and mix together until a good mix has brought everything together.
2. Separate Meat into four portions and roll each into a ball and then flatten.
3. 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.
4. 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.
5. When the patties are done cooking, let rest for 4-5 minutes and then serve with sauce.
6. I like to add grilled pineapple to the plate for a touch of sweetness and color.

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RECIPE: CHEF JOE JACOBSMEYER

PHOTOS: CHEF JOE JACOBSMEYER