These Chicken Teriyaki Burgers are amazingly simple while also being ridiculously delicious. Caramelized burgers that are fried up in minutes, a pile of sesame slaw on top, and a perfectly toasted bun. YUM.
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Wow. I made these last night and they were delicious. Way too easy to be that good. I’m looking forward to leftovers for lunch. Another keeper!
Kristen
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In This Post: Everything You Need For Chicken Teriyaki Burgers
- Chicken Teriyaki Burgers Recipe
- Recipe Photos
- Lindsay’s Notes
- Recipe Video
- FAQ
- Reviews
Make The Sesame Slaw
Toss cabbage with rice vinegar, sesame oil, salt, and sugar.
Toast Your Buns
I use brioche buns, and I toast them in a dry skillet over medium heat until golden and soft.
Make The Burger Mix
Just ground chicken, teriyaki, and panko, plus some salt and garlic powder.
Fry Your Burgers
I split the chicken into 4 chunks, form into burgers, and fry them in batches in a nonstick pan or grill pan.
Assemble The Teriyaki Burgers
I like to use Yum Yum sauce on the buns (top and bottom) and then top with a burger patty, slaw, and gently squish it together into one amazing sando.
Lindsay’s Notes
Coming in hot: the last recipe for this run of the SOS series, AND my new favorite recipe!
It’s super easy (thank you, store-bought sauces) and the flavors feel almost universally appealing. It’s the epitome of crowd-pleasing. In my life, it was quickly approved by all categories: kids, husband, and friends. And most importantly, VERY approved by me.
The simplicity but also the layers? The salty-sweet with the tangy and the buttery, sesame depth? I don’t exactly know what made me fall so hard and fast, but I could eat this every night for a week and not get sick of it.
Toasted brioche always does it for me – you get that signature crispy inside, soft-squishy-outside, and I’ve found that I really enjoy these with a shmear of yum yum sauce! It’s sweet, mild, creamy, and already in the fridge since we used it a couple weeks ago for that feisty chili crunch tofu.
The chicken teriyaki burgers themselves are juicy and caramelized, fry up in a matter of minutes, and the pile of sesame slaw on top is perfectly tangy and vinegary. I’m drooling just thinking about them. GO!
Related: As long as you’ve got teriyaki sauce in the house, do NOT miss these Crunchy Roll Bowls – one of our most popular recipes!
Chicken Teriyaki Burgers Video
Chicken Teriyaki Burgers with Sesame Slaw
- Author: Lindsay
- Total Time: 25 minutes
- Yield: 4 burgers 1x
Description
These Chicken Teriyaki Burgers are amazingly simple while also being ridiculously delicious. Caramelized burgers that are fried up in minutes, a pile of sesame slaw on top, and a perfectly toasted bun. YUM.
Ingredients
Units Scale
Chicken Teriyaki Burgers
- 1 lb. ground chicken
- 1/4 cup teriyaki sauce
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
Sesame Slaw
- 2 cups shredded cabbage
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 cup chopped green onions (optional)
Extras
- 2 tablespoons avocado oil for frying
- 4 brioche buns
- 1/4 cup yum yum sauce (or mayo, sriracha, chili crisp, whatever sauce you like)
Instructions
- Make the Sesame Slaw:Toss the slaw ingredients together. Taste and adjust.
- Make the Burgers:Combine chicken, teriyaki sauce, panko, salt, and garlic powder in a large bowl. Mix with your (clean) hands until well-combined. Form into 4 large patties.
- Fry the Burgers:Heat a bit of avocado oil over medium heat. Add the burgers to the hot pan and cook for 3-5 minutes until golden and mostly cooked through; flip to finish for another 2-3 minutes. Cook until no longer pink in the middle, or a meat thermometer registers at least 165 degrees Farenheit.
- Toast Buns: Wipe out the skillet if there are burned bits left in the pan. Pop your buns into the skillet for just a second, cut side down over medium low heat, to get them lightly toasted.
- Assemble Burgers: Spread top and bottom buns with yum yum sauce, place a burger, and top with the sesame slaw. Press burgers together, slice into it, and enjoy your life. I love these so much.
Notes
Burger Mixing: If the mixture is sticking to your hands while forming the burgers, try getting them a little bit wet with water. That usually helps me with the sticking. If your burger mixture seems too wet,adding an extra 1/4 cup panko will help them hold together even better.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
Keywords: chicken teriyaki, teriyaki sauce, teriyaki burgers, slaw, burger with slaw
How Do You Make These Chicken Teriyaki Burgers Gluten-Free?
Here are the products I would use to make this gluten-free:
- In place of the buns: Udi’s Gluten Free Burger Buns
- In place of the teriyaki: Primal Kitchen Gluten Free Teriyaki Sauce
- In place of the panko: finely chopped nuts, or crushed Rice Chex cereal
Can You Use a Different Kind Of Protein In These Burgers?
Yes! Other protein options:
- Ground beef
- Ground beef and ground pork
- Ground chicken and ground pork
- Cauliflower burger base for a veg option
What Brand Of Teriyaki Sauce Is Best?
I exclusively use SoyVay Veri Veri Teriyaki. I love that stuff.
What Goes Well with These Burgers?
Some ideas:
- Sweet potato fries (like these)
- Simple green salad which is SO easy – I make this at least once / week, it’s such a staple
- Napa chicken salad, but minus the chicken to serve as a side
- Peanutty Soba Noodle Salad for something extra satisfying and yummy
How Do These Burgers Keep As Leftovers?
- Buns: these do well in storage, even after toasting! Just keep them in a ziplock-type bag for a couple days.
- Cabbage: the slaw doesn’t keep well, so while you can prep the cutting ahead of time, the saucing and tossing is best right before serving.
- Burgers: the cooked burgers will keep in the fridge for 1-2 days and can be reheated on the stove or in the microwave. I think they are better made and eaten fresh, but I am not above eating these as leftovers.
