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Savory Chicken Teriyaki Burgers Recipe with Easy Crunchy Slaw Delight

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Juicy chicken patties glazed with homemade teriyaki sauce paired with a vibrant crunchy slaw, perfect for quick and flavorful weeknight dinners or casual gatherings.

Ingredients

Scale
  • 1 lb ground chicken (prefer lean but not ultra-lean)
  • 3 stalks green onions, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 tbsp soy sauce (Kikkoman recommended)
  • 1 tsp toasted sesame oil
  • 1/4 cup panko breadcrumbs (30 g)
  • 1 large egg, room temperature
  • Salt and black pepper to taste
  • For the Teriyaki Glaze:
  • 1/4 cup soy sauce (60 ml)
  • 3 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 clove garlic, minced
  • 1/2 tsp grated ginger
  • 1/4 cup water (60 ml)
  • 1 tsp cornstarch mixed with 1 tbsp water (slurry)
  • For the Crunchy Slaw Delight:
  • 2 cups green cabbage, shredded (150 g)
  • 1 medium carrot, julienned or grated
  • 1/2 medium red bell pepper, thinly sliced
  • 2 tbsp rice vinegar
  • 1 tbsp honey or maple syrup
  • 1 tsp sesame oil
  • Salt and pepper to taste
  • Optional: 1 tbsp toasted sesame seeds for garnish
  • Burger Assembly:
  • 4 burger buns (brioche or potato buns recommended)
  • 2 tbsp mayonnaise (optional)
  • Fresh cilantro or green onions for garnish (optional)

Instructions

  1. Prepare the chicken patties: In a large bowl, combine ground chicken, chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, panko breadcrumbs, beaten egg, salt, and pepper. Mix gently until just combined. Divide into four equal portions and form into 3/4-inch thick patties. Make a slight indentation in the center of each patty to prevent puffing during cooking.
  2. Make the teriyaki glaze: In a small saucepan over medium heat, whisk together soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, and water. Bring to a gentle simmer, stirring to dissolve sugar. Mix cornstarch slurry and slowly whisk into simmering sauce. Cook 1-2 minutes until thickened and glossy. Remove from heat and set aside.
  3. Prepare the crunchy slaw: In a medium bowl, toss shredded cabbage, grated carrot, and sliced red bell pepper. Whisk rice vinegar, honey, and sesame oil in a small bowl, pour over veggies, season with salt and pepper, and toss to coat. Let sit at least 10 minutes to soften and develop flavor.
  4. Cook the chicken patties: Heat a large skillet over medium-high heat and lightly oil. Cook patties 4-5 minutes per side until browned and cooked through (internal temp 165°F/74°C). During the last minute, brush generously with teriyaki glaze, flipping once to coat both sides. Watch closely to avoid burning.
  5. Toast the buns (optional): Lightly toast burger buns in a dry skillet or toaster while patties finish cooking.
  6. Assemble the burgers: Spread mayonnaise on bottom bun if using, place glazed chicken patty on top, add a generous scoop of crunchy slaw, garnish with cilantro or green onions if desired, and cap with top bun. Serve immediately.

Notes

For gluten-free, substitute panko breadcrumbs with almond flour or gluten-free crumbs and use tamari instead of soy sauce. Avoid overcooking patties to keep them juicy. Make a slight indentation in patties to prevent puffing. Toast buns for extra texture. Slaw tastes better after sitting for a while. Reheat patties gently in a skillet to preserve moisture.

Nutrition

Keywords: chicken burger, teriyaki burger, crunchy slaw, quick dinner, easy recipe, weeknight meal, savory chicken, homemade teriyaki, healthy burger

Find it online: https://chloeplate.com/savory-chicken-teriyaki-burgers-recipe-with-easy-crunchy-slaw-delight/