Description

Hey there, burger lover! Olivia here—ready to turn your next burger night into a sweet, savory, sticky adventure? These Chicken Teriyaki Burgers pack juicy ground chicken, a homemade glossy teriyaki glaze, and a crunchy slaw, all tucked in a buttery brioche bun. It’s fusion comfort food that feels fancy but stays easy. Grab a skillet—your taste buds are in for a wild ride!

Ingredients

Scale

For the Burgers:

1 lb ground chicken (thigh meat = extra juicy!)
½ cup panko breadcrumbs
1 egg
3 tbsp homemade teriyaki sauce (see below)
3 tsp garlic powder
½ tsp salt
½ tsp ground ginger
½ tsp onion powder
1 tbsp cooking oil (avocado or olive)
4 brioche buns

For the Teriyaki Sauce (makes extra!):

¼ cup low-sodium soy sauce (or coconut aminos)
½ cup water
1 tbsp dark brown sugar
1 tbsp honey
½ tbsp oil
2 garlic cloves, grated
¼ tsp ground ginger
2 tsp cornstarch + 3 tsp water (slurry)

For the Slaw:

2 cups coleslaw mix
2 tbsp mayo (or Greek yogurt)
2 tsp apple cider vinegar
1 tsp white sugar
Salt & pepper, to taste

Instructions

1️⃣ Make the Sauce: Simmer soy sauce, water, sugar, honey, oil, garlic, and ginger in a small pan for 3 mins. Stir in cornstarch slurry; cook 1–2 mins until thick. Cool.

2️⃣ Slaw Time: Toss slaw mix with mayo, vinegar, sugar, salt, and pepper. Chill.

3️⃣ Mix Patties: Combine chicken, panko, egg, 3 tbsp teriyaki, garlic powder, salt, ginger, and onion powder. Form 4 patties.

4️⃣ Cook: Heat oil in skillet on medium-high. Sear patties 5–6 mins per side (internal temp 165°F). Brush with more sauce before removing.

5️⃣ Assemble: Toast buns. Layer bottom bun, teriyaki drizzle, patty, slaw, top bun. Dive in!

Notes

Keep patties cold for best shape.
Don’t press patties while cooking—juicy is the goal!
Add grilled pineapple rings for a sweet twist.

Prep Time: 20 mins
Cook Time: 15 mins

Nutrition

Calories: 430 cal Per Burger
Fat: 20g
Carbohydrates: 28g
Protein: 28g