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Red Robin Teriyaki Chicken Burger Recipe
Red Robin Teriyaki Chicken Burger
By Todd Wilbur

Recipe Type: Sandwich
Calories: 917
Cook Time: 4 hours 15 minutes
Recipe Rating: 5.0 (6 reviews)
 
Menu Description: "A premium charbroiled chicken breast with sweet teriyaki sauce, grilled pineapple, Swiss cheese, lettuce, tomatoes and mayo. Why did the chicken cross the Pacific? Now you know."

You're out there on the front line hanging over the grill. The smoke's in your eyes, the hair on your forearm is singed, and your sunburn is heading toward 2nd degree. But you don't care, because it's Saturday and you still get all of Sunday to heal. So whip out some chicken and grab the mallet - it's time to pound the flesh for this sweet chicken sandwich. With the kitchen mallet in hand, not only will you have an opportunity for further heroic injury, but you'll also be able to pound the chicken breast to a uniform thickness that works best when building sandwiches. The sweet and salty flavors of the custom secret teriyaki marinade go perfectly with the grilled pineapple and Swiss cheese (this recipe is for one sandwich but you'll have enough teriyaki marinade to make several sandwiches). Just be sure to watch the pineapple and chicken carefully while over the flames, since the teriyaki marinade has sugar in it and could cause charring from nasty flare-ups. Those small fires, while exciting, are just not good for your food.

Source: "Top Secret Restaurant Recipes 2" by Todd Wilbur.

Teriyaki Marinade
1 3/4 cups water
1 cup soy sauce
1 cup light brown sugar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

1 5-ounce skinless chicken breast fillet
2 canned pineapple slices
2 slices Swiss cheese
1 sesame seed hamburger bun
4 teaspoons mayonnaise
2 tomato slices
1/3 cup shredded iceberg lettuce

1. Make teriyaki marinade by combining all the ingredients in a small saucepan over medium/high heat. Bring mixture to a boil then reduce heat and simmer for 10 minutes or until sauce thickens. Cover and chill marinade in the refrigerator for at least 30 minutes. 

2. Cover the chicken breast fillet with plastic wrap and pound on it with a kitchen mallet so that it is about 1/2-inch thick. The fillet should be a little larger than the diameter of your sesame seed bun. Pour a little of the teriyaki glaze into a plastic container with a lid (or use a resealable plastic bag), then drop the chicken in. Add enough teriyaki glaze to cover the chicken, but make sure you save some to marinate the pineapple slices. Seal up the container and pop it into the fridge for at least 4 hours, but no more than 12 hours. Put the two pineapple slices into another container with a lid, add the remaining teriyaki glaze, cover the container and chill it in the refrigerator for the same time as the chicken.

3. When you are ready to make your sandwich, preheat the barbecue or indoor grill to medium heat.

4. Start grilling the chicken breast first. Cook the chicken for 4 to 6 minutes per side or until it's done. When you flip the chicken add the pineapple slices to the grill. The pineapple will take less time to cook -- about 3 or 4 minutes. You'll know the pineapple slices are done when they have some nice grill marks on each side. Be careful not to burn the chicken or the pineapple. The teriyaki contains sugar, which may char if grilled too long. About 1 minute before the chicken is done place 2 slices of Swiss cheese on top of the fillet to melt.

5. As the chicken is grilling toast the face of the top and bottom sesame seed bun on an indoor griddle or skillet over medium heat.

6. Build your sandwich by first spreading approximately 2 teaspoons of the mayo on each of the toasted faces of the top and bottom bun.

7. Stack the chicken breast on the bottom bun.

8. Arrange the tomato slices on the chicken.

9. Stack the grilled pineapple on top of the tomato slices.

10. Add about 1/3 cup of shredded lettuce on next, then finish the sandwich off with the top bun.

Makes 1 sandwich.



        
Loupy  
Submitted on: 02/10/14
I love this at Red Robin. I always order it. I don't think they use that much mayo...but they might. Thanks, now I will make these at home.
sodakmom2
Mary  
Submitted on: 06/25/13
Never been to Red Robin but this recipe looked good. I made it for company last night. It was wonderful! I received many compliments. It makes a lot of sauce-I made 6 sandwiches with it.
Cindy  
Submitted on: 12/04/07
This was a great recipe. Nice and easy since you prep are marinate the chicken ahead of time. My husband and kids loved it! The chicken was very tender and very tasy throughout. Will definitely add this one to my regular weeknight dinner list!
Adrienne  
Submitted on: 08/02/06
I cannot believe how exact the taste is. I do not live near a Red Robin and now I do not have to drive 4 hrs to get my fix. I am so thrilled to have this recipe to make for my husband and I. (my husband was very impressed) Thanks!
Linda Seda-A  
Submitted on: 01/11/06
I'm so excited that I can now make this at home for my husband!!! You guys rock! ;)
Kathy Smith  
Submitted on: 07/26/05
This is very good. I have not eaten at Red Robin, so I cannot judge how closely this mimics their sandwich, but our family loves it. As a bonus, the teriyaki marinade is wonderful for other dishes, too.