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.
In This Post: Everything You Need For Chicken Teriyaki Burgers
Chicken Teriyaki Burgers Video
Make The Sesame Slaw
Toss cabbage with rice vinegar, sesame oil, salt, and sugar.
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. This combo is similar to these gochujang burgers and these buffalo chicken burgers, which I also love love love.
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!
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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.
Chicken Teriyaki Burgers
Sesame Slaw
Extras
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.
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:
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:
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.
