Chicken Teriyaki Burgers

chicken teriyaki burger on a round white plate

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Make these super flavorful chicken burgers with a homemade teriyaki sauce and an easy slaw topping and then serve on brioche buns! These could be an delicious weeknight dinner.


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 (I used avocado oil)

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 of garlic, grated
1/4 teaspoon ground ginger
2 teaspoons cornstarch mixed with 3 teaspoons of water

For the slaw
2 cups coleslaw mix
2 tablespoons mayo
2 teaspoons apple cider vinegar
1 teaspoon white sugar
1/8 teaspoon salt
Dash of pepper to taste


1. Start by seasoning the ground chicken. To a large bowl add the ground chicken then sprinkle with the garlic powder, ginger, onion powder and salt. Add the panko and the egg and gently mix to combine. Cover and place in the fridge while you make the teriyaki sauce.

2. In a large non-stick pan (because you’ll cook the burgers in here too), heat the oil over medium heat then add the grated garlic and cook for 1 minute. Add the soy sauce, water, brown sugar, honey, and ginger and stir to combine everything and dissolve the sugar into the sauce. Last, add the cornstarch and water mixture and whisk to blend completely into the sauce. Simmer on medium-low for 5 minutes. The sauce will be thicker than water, but not thick like a gravy.

3. Reserve about 1/3 cup of the teriyaki sauce to baste the burgers as they cook, remove the ground chicken from the fridge and add 3 tablespoons of the teriyaki sauce, then pour the remaining sauce into a bowl that will be used as a garnish for the cooked burgers. Then wipe the pan clean.

4. Mix the 3 tablespoons of sauce into the chicken burgers, making sure the sauce isn’t too hot to touch. Form 4 equal sized patties, pressing a small indent into the center of the patties to prevent them from puffing up when they cook.

5. To the cleaned pan add the 1 tablespoon of cooking oil and heat over medium heat. Add the chicken burgers and cook for 6 minutes, then flip burgers, brush with the reserved 1/3 cup of teriyaki sauce and cook for an additional 5 minutes. Use a digital meat thermometer to confirm internal temperature has reached 165 degrees.

6. While the burgers are cooking, make the slaw. Combine the slaw mix, mayo, apple cider vinegar, sugar, salt, and pepper. Stir and set aside until the burgers are finished.

7. To assemble, add one chicken burger to the bottom piece of a brioche bun, add some of the reserved teriyaki sauce (from the bowl that has never touched raw chicken), add some slaw, then the top brioche bun.

Savor every bite! I like to dip in some ranch too!