Hawaiian Chicken Burgers

Hawaiian Chicken Burgers
The-Skipper-Bunch

1 beaten egg
1/4 cup fine dry seasoned bread crumbs
3 tablespoons chopped water chestnuts
3/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound ground raw chicken
1/4 cup bottled sweet-and-sour sauce
4 canned pineapple rings
4 kaiser rolls or hamburger buns, split and toasted
Shredded spinach

--- . 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.
2. To grill, place patties on an uncovered grill directly over medium coals; 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. Cook for 5 minutes, turning as needed.
3. To serve burgers, sprinkle bottom half of each bun with some shredded spinach. Top with patties. Brush patties with sweet-and-sour sauce and top with pineapple slices.