First, prep by chopping up the ginger, herbs and garlic. This step also doubles as rejuvenating aromatherapy.

Make the patties. In a large bowl, combine panko, ground chicken, cilantro, scallions, ginger, egg, soy sauce, brown sugar, sesame oil, chili paste and combine.

Divide into 4 one-inch thick patties and chill for at least half an hour. You can use your hands or a patty press like the one my son just bought me, which is a little less messy and a lot more accurate.

Brush the patties, red onions and pineapple slices with a bit of olive oil and grill about 5 minutes, then flip. Wait another five minutes then they should be ready to take off, all covered with delicious looking grill marks.

While the burgers are grilling, it’s time to work on the crowning glory of these chicken teriyaki burgers. You’ll have to pay attention and hyper-focus on this one thing. I know it’s hard.

Start by preheating your broiler.

Spread a bit of butter on each bun and push shredded coconut onto each one. Broil just a minute or two (my broiler is super fast and aggressive), until the buns are golden and toasty and aromatic. If you look away, even for a minute to let the dog out, you might burn them. I know this from experience.

Set out your accoutrements: the grilled pineapple slices and red onions, crunchy butter lettuce, and mix together the mayo and chili paste or sriracha to make spicy mayo.

Now it’s time to assemble the burgers. Spread on a little spicy mayo to each bun. Then stack the chicken burger and top with grilled pineapple, red onions and lettuce.

Hello, beautiful.