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Chicken Teriyaki Burgers Recipe

Chicken Teriyaki Burgers Recipe
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★★★★★

5.1 from 24 reviews

Delicious and flavorful Chicken Teriyaki Burgers featuring juicy ground chicken patties glazed with homemade teriyaki sauce, topped with a crisp and tangy coleslaw, all sandwiched between soft brioche buns. This recipe combines the sweet and savory notes of teriyaki with the fresh crunch of slaw to create a perfect easy weeknight meal.

Ingredients

Scale

For the Burgers

  • 1 pound ground chicken
  • 4 brioche buns
  • 1/2 cup panko breadcrumbs
  • 1 egg
  • 3 tablespoons teriyaki sauce (recipe below)
  • 3 teaspoons garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon onion powder
  • 1 tablespoon cooking oil (avocado oil recommended)

For the Teriyaki Sauce

  • 1/4 cup low sodium soy sauce
  • 1/2 cup water
  • 1 tablespoon dark brown sugar
  • 1 tablespoon honey
  • 1/2 tablespoon avocado oil or olive oil
  • 2 cloves garlic, grated
  • 1/4 teaspoon ground ginger
  • 2 teaspoons cornstarch mixed with 3 teaspoons water

For the Slaw

  • 2 cups coleslaw mix
  • 2 tablespoons mayonnaise
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon white sugar
  • 1/8 teaspoon salt
  • Dash of pepper to taste

Instructions

  1. Season the Chicken: In a large bowl, add the ground chicken. Sprinkle garlic powder, ground ginger, onion powder, and salt over it. Add the panko breadcrumbs and egg, then gently mix everything until just combined. Cover the bowl and refrigerate while preparing the teriyaki sauce.
  2. Make the Teriyaki Sauce: Heat oil in a large non-stick pan over medium heat. Add grated garlic and cook for 1 minute until fragrant. Pour in soy sauce, water, brown sugar, honey, and ground ginger. Stir to dissolve the sugar. Whisk in the cornstarch-water mixture and simmer on medium-low heat for 5 minutes until the sauce thickens slightly but remains pourable.
  3. Prepare the Burger Mixture: Reserve about 1/3 cup of the cooked teriyaki sauce to baste the burgers later. Add 3 tablespoons of the warm teriyaki sauce to the ground chicken mixture (make sure the sauce is not too hot). Mix gently to incorporate. Save the remaining teriyaki sauce in a bowl for garnishing the finished burgers. Wipe the pan clean.
  4. Form Patties: Shape the chicken mixture into 4 equal-sized patties. Press a small indent into the center of each patty to prevent puffing while cooking.
  5. Cook the Burgers: Heat 1 tablespoon cooking oil in the cleaned pan over medium heat. Place the patties in the pan and cook for 6 minutes on one side. Flip the burgers, brush the tops with the reserved teriyaki sauce, and cook for another 5 minutes. Use a digital meat thermometer to ensure the internal temperature reaches 165°F (74°C).
  6. Make the Slaw: While the burgers cook, combine coleslaw mix, mayonnaise, apple cider vinegar, sugar, salt, and pepper in a bowl. Stir well and set aside to let flavors meld.
  7. Assemble the Burgers: Place a cooked chicken patty on the bottom half of each brioche bun. Spoon some of the reserved teriyaki sauce (that never touched raw chicken) over the patty. Top with a generous portion of the slaw, then cover with the top half of the bun. Serve immediately and enjoy, optionally with a side of ranch for dipping.

Notes

  • Ensure ground chicken is cooked thoroughly to an internal temperature of 165°F for food safety.
  • Do not overmix the burger mixture to keep patties tender and juicy.
  • The small indent in the patties helps prevent them from puffing up and cooking unevenly.
  • For a gluten-free option, substitute panko breadcrumbs and soy sauce with gluten-free alternatives.
  • Make the teriyaki sauce ahead of time to save cooking time on the day you prepare the burgers.
  • Use fresh grated garlic for the best flavor in the sauce.

Nutrition

Keywords: chicken teriyaki burgers, teriyaki chicken, chicken burgers, homemade teriyaki sauce, coleslaw burger, easy chicken recipes

Find it online: https://mixitwitjoe.com/chicken-teriyaki-burgers-recipe/