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Chicken Teriyaki Burgers with Slaw Recipe

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3.9 from 2 reviews

These Chicken Teriyaki Burgers are a flavorful twist on the classic burger, featuring juicy ground chicken patties infused with savory teriyaki sauce and aromatic spices. Paired with a tangy, sweet coleslaw and served on soft brioche buns, they make a perfect 40-minute meal full of Asian-inspired flavors perfect for any weeknight dinner.

Ingredients

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 ground chicken: In a large bowl, combine the ground chicken with garlic powder, ground ginger, onion powder, and salt. Add the panko breadcrumbs and egg, then gently mix until evenly combined. Cover and refrigerate while preparing the teriyaki sauce.
  2. Make the teriyaki sauce: Heat avocado oil in a large non-stick pan over medium heat. Add grated garlic and sauté for 1 minute until fragrant. Add low sodium soy sauce, water, dark brown sugar, honey, and ground ginger. Stir to dissolve sugar. Whisk in the cornstarch-water mixture and simmer on medium-low for 5 minutes until slightly thickened. The sauce should be syrupy but not gravy-thick.
  3. Prepare burgers with sauce: Reserve about 1/3 cup of the teriyaki sauce for basting the burgers. Remove the chicken mixture from the fridge, then add 3 tablespoons of the teriyaki sauce to it once cooled. Mix thoroughly but gently. Pour the remaining sauce into a separate bowl for serving later. Wipe and clean the pan.
  4. Form the patties: Shape the chicken mixture into four equal-sized patties. Press a small indentation into the center of each patty to prevent puffing during cooking.
  5. Cook the chicken burgers: Heat 1 tablespoon of cooking oil in the cleaned pan over medium heat. Add the patties and cook for 6 minutes on one side. Flip them, brush with the reserved 1/3 cup teriyaki sauce, then cook for another 5 minutes. Use a digital meat thermometer to ensure the internal temperature reaches 165°F (74°C).
  6. Prepare the slaw: While burgers cook, mix coleslaw mix, mayonnaise, apple cider vinegar, white sugar, salt, and pepper in a bowl. Stir well and let the flavors meld until ready to serve.
  7. Assemble the burgers: Place a cooked chicken patty on the bottom half of a brioche bun. Drizzle with some reserved teriyaki sauce (from the clean bowl). Add a generous portion of the slaw on top, then cover with the top bun. Serve immediately and enjoy! Optional: dip in ranch dressing for extra flavor.

Notes

  • Ensure the teriyaki sauce added to the chicken is cool to prevent altering the texture of the meat mixture.
  • The indentation in the patties helps keep them flat and prevents bulging when cooking.
  • Use a digital meat thermometer to guarantee burgers reach a safe internal temperature of 165°F.
  • Brioche buns add a slight sweetness and softness that complement the savory teriyaki flavors.
  • The slaw offers a fresh, crunchy contrast enhancing the overall texture and taste.
  • You can substitute ground chicken with ground turkey if preferred.

Find it online: https://cookedbysarah.com/chicken-teriyaki-burgers-with-slaw-recipe/