Honey & Pineapple Teriyaki BBQ Chicken Smash Burger

Directions

1. Heat oil in a large skillet over medium heat.
2. Arrange sweet potato slices in a single layer.
3. Cook for 4-5 minutes per side, until golden brown and fork tender.
4. Cover with a lid for 1-2 minutes if needed to soften the centers.
5. Transfer to a plate and set aside.
6. In a bowl, combine ground chicken, salt, pepper and teriyaki sauce.
7. Divide into 4-6 equal portions and roll into balls.
8. Heat the same skillet over medium heat and lightly oil if needed.
9. Place chicken balls in the skillet and press down firmly with a spatula to form ¼” to ⅓” thin patties. Cook 3-4 minutes on the first side until browned.
10. Flip and cook an additional 2-3 minutes, or until the internal temperature reaches 165°F.
11. Place one sweet potato round on a plate.
12. Top with lettuce, a chicken patty, additional teriyaki sauce if desired, and optional onion and tomato.
13. Finish with another sweet potato round or serve open-faced.