Chicken Teriyaki Burgers with Sesame Slaw

There’s something undeniably satisfying about biting into a perfectly built burger, and this Chicken Teriyaki Burger with Sesame Slaw takes things to a whole new level. Sweet, savory, tangy, and crunchy, it’s the kind of handheld meal that hits all the right notes. Juicy ground chicken, soaked in a sticky teriyaki glaze, meets a bright, nutty slaw tucked between a glossy brioche bun. Trust me, this one’s worth every bite.

Behind the Recipe

This recipe was born on a lazy Saturday afternoon, when the craving for takeout met a fridge full of possibilities. I had some ground chicken, leftover cabbage, and a serious hunger for something bold yet comforting. The idea of marrying Japanese teriyaki flavors with a classic burger format sparked something delicious. And just like that, the Chicken Teriyaki Burger was born—a weeknight hero and weekend showstopper all in one.

Recipe Origin or Trivia

Teriyaki, a Japanese cooking technique involving soy sauce, sugar, and mirin, was adapted in the U.S. with local ingredients like brown sugar and garlic. The American twist on teriyaki often emphasizes sweetness and stickiness, making it perfect for glazing meats. As burgers took off as a symbol of Western comfort food, it was only a matter of time before fusion brought them together. This burger channels that cultural blend—East meets West in every bite.

Why You’ll Love Chicken Teriyaki Burgers with Sesame Slaw

These burgers aren’t just tasty, they’re game-changing in the best way. Here’s why:

Versatile: Serve them on buns, in lettuce wraps, or over rice for a teriyaki bowl twist.

Budget-Friendly: Ground chicken and simple pantry staples keep costs low without skimping on flavor.

Quick and Easy: From fridge to table in under 40 minutes. Great for busy weeknights.

Customizable: Add avocado, swap slaw ingredients, or spice it up with sriracha mayo.

Crowd-Pleasing: These are the kind of burgers guests ask for again and again.

Make-Ahead Friendly: The patties and slaw can both be prepped hours ahead.

Great for Leftovers: Reheat the patty, slap it in a wrap or bowl, and lunch is sorted.

Chef’s Pro Tips for Perfect Results

Getting that juicy patty and crisp slaw just right is easier with a few insider tips:

• Use ground chicken with a little fat. Too lean and it’ll dry out.
• Let the slaw sit for at least 15 minutes so the flavors meld.
• Toast the buns—it makes all the difference.
• Don’t overmix the chicken or it’ll become tough.
• Double the sauce and save half for drizzling before serving.

Kitchen Tools You’ll Need

You don’t need fancy equipment—just a few essentials:

Mixing bowls: For the slaw and chicken mixture.

Skillet or grill pan: To cook the patties to golden perfection.

Grater or microplane: For fresh ginger and garlic.

Spatula: To flip patties without breaking them.

Small saucepan: For simmering the teriyaki glaze.

Ingredients in Chicken Teriyaki Burgers with Sesame Slaw

What makes this burger sing is how the ingredients complement each other. Here’s what you’ll need:

1. Ground Chicken: 1 pound. The juicy base for our patties that soaks up all the teriyaki goodness.
2. Soy Sauce: 1/4 cup. Brings deep umami and saltiness.
3. Brown Sugar: 2 tablespoons. Adds caramel-like sweetness to the teriyaki glaze.
4. Garlic: 2 cloves, minced. Adds sharpness and depth.
5. Fresh Ginger: 1 tablespoon, grated. Lends warmth and zing.
6. Sesame Oil: 1 teaspoon. A touch of nutty richness.
7. Green Onions: 2, finely chopped. Mixed into the patties for fresh flavor.
8. Red Cabbage: 1 cup, thinly shredded. Crunchy and colorful slaw base.
9. Carrots: 1/2 cup, julienned or shredded. Adds sweetness and bite to the slaw.
10. Mayonnaise: 1/4 cup. Creamy slaw binder with tang.
11. Rice Vinegar: 1 tablespoon. Balances the richness with acidity.
12. Brioche Buns: 4, toasted. Buttery soft and slightly sweet bun to hold it all together.
13. Sesame Seeds: 1 teaspoon. For a delicate crunch and garnish.

Ingredient Substitutions

Need to swap something out? No problem:

Ground Chicken: Ground turkey or plant-based meat.

Soy Sauce: Tamari or coconut aminos for gluten-free.

Brown Sugar: Honey or maple syrup.

Rice Vinegar: Apple cider vinegar.

Mayonnaise: Greek yogurt for a lighter twist.

Brioche Buns: Regular hamburger buns or lettuce wraps.

Ingredient Spotlight

Fresh Ginger: This root brings a spicy warmth and citrusy fragrance. Fresh is key—powder won’t give the same punch.

Red Cabbage: Not just a pretty face. It adds crunch, color, and a slightly peppery bite that balances the sweet-savory flavors.

Instructions for Making Chicken Teriyaki Burgers with Sesame Slaw

Let’s walk through the burger journey, step-by-step:

1. Preheat Your Equipment:
   Heat a skillet or grill pan over medium heat. Lightly oil the surface.
2. Combine Ingredients:
   In one bowl, mix ground chicken, soy sauce (reserve 1 tablespoon), garlic, ginger, sesame oil, and green onions. In another, combine cabbage, carrots, mayo, rice vinegar, and a pinch of salt for the slaw.
3. Prepare Your Cooking Vessel:
   Shape chicken mixture into 4 patties. Place them on a plate, ready for the hot skillet.
4. Assemble the Dish:
   While patties rest, toast the brioche buns until golden. Set aside.
5. Cook to Perfection:
   Place patties on the hot skillet. Cook for 4–5 minutes per side, until golden and cooked through. In a small pan, simmer remaining soy sauce with brown sugar for a sticky glaze. Brush over the patties in the last minute of cooking.
6. Finishing Touches:
   Layer each bun with a patty, spoonfuls of sesame slaw, and a sprinkle of sesame seeds. Extra sauce? Drizzle it on top.
7. Serve and Enjoy:
   Serve warm with a side of fries or cucumber salad. Dig in and enjoy that sweet, savory crunch!

Texture & Flavor Secrets

What makes this burger stand out is the dance of textures and flavors. The patty is juicy and tender, glazed in a glossy teriyaki sauce that’s both sweet and salty. The slaw? Crunchy, creamy, tangy, and nutty. Each bite brings contrast—the buttery bun, the crisp cabbage, the sticky glaze. It’s like a flavor symphony in your mouth.

Cooking Tips & Tricks

Make the cooking process even smoother with these tips:

• Always preheat your pan to get a good sear on the patties.
• Don’t press down on the patties while cooking—it releases juices.
• Slaw tastes even better after sitting, so prep it first.

What to Avoid

A little care goes a long way. Here’s what to watch out for:

• Overmixing the chicken mixture, which can lead to tough patties.
• Using cold slaw straight from the fridge—it dulls the flavor.
• Skipping the bun toasting step. It adds structure and flavor.

Nutrition Facts

Servings: 4
Calories per serving: 470

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Make-Ahead and Storage Tips

You can absolutely get ahead on this one. The slaw keeps well in the fridge for up to 2 days. Patties can be formed and refrigerated a few hours ahead or even frozen. Leftovers reheat nicely in a skillet or microwave, and the burgers can be stored separately in airtight containers for up to 3 days.

How to Serve Chicken Teriyaki Burgers with Sesame Slaw

Serve with a chilled cucumber salad, sweet potato fries, or even pineapple chunks for a tropical twist. These burgers also pair great with iced green tea or a sparkling lemonade. Want to take it up a notch? Add a drizzle of spicy sriracha mayo or some pickled red onions on top.

Creative Leftover Transformations

Leftovers? Let’s reinvent them:

• Rice Bowl: Slice up the patty and serve over rice with slaw.
• Wrap It Up: Roll into a tortilla with slaw and extra sauce.
• Mini Sliders: Cut patties in half and make sliders with dinner rolls.

Additional Tips

Keep these in your back pocket:

• Add crushed pineapple to the teriyaki glaze for a fruity spin.
• Use a mandoline for even, thin slaw slices.
• Chill patties for 10 minutes before cooking to help them hold shape.

Make It a Showstopper

Presentation is everything. Stack your burger tall with a generous heap of slaw peeking out. Add a skewer through the center to hold it in place. Sprinkle sesame seeds on the top bun and plate with a swirl of sauce or a sprig of cilantro on the side.

Variations to Try

• Spicy Kick: Add chili flakes or sriracha to the teriyaki sauce.
• Hawaiian Style: Top with grilled pineapple slices.
• Low Carb: Swap the bun for lettuce wraps.
• Cheesy Twist: Add a slice of provolone or mozzarella before glazing.
• Breakfast Burger: Add a fried egg on top for a morning version.

FAQ’s

Q1: Can I grill these instead of pan-frying?
A1: Yes, just make sure to oil the grill well to prevent sticking.

Q2: What’s the best way to keep the patties juicy?
A2: Don’t overcook them, and avoid pressing down with a spatula.

Q3: Can I make this gluten-free?
A3: Use tamari instead of soy sauce and gluten-free buns.

Q4: Is the slaw spicy?
A4: Not at all. It’s tangy and creamy, but you can add heat if you like.

Q5: Can I bake the patties?
A5: Yes, bake at 400°F for about 20 minutes, flipping halfway through.

Q6: What kind of mayo works best for the slaw?
A6: Regular mayo is great, but Kewpie adds extra umami.

Q7: How do I know when the patties are done?
A7: They should be golden and have an internal temp of 165°F.

Q8: Can I freeze the raw patties?
A8: Absolutely. Separate with parchment and freeze up to 3 months.

Q9: What can I use instead of brioche buns?
A9: Regular hamburger buns, potato buns, or even pretzel buns.

Q10: Do I have to use sesame seeds?
A10: No, but they add a nice crunch and visual appeal.

Conclusion

Chicken Teriyaki Burgers with Sesame Slaw aren’t just a meal—they’re an experience. With their rich flavor, satisfying crunch, and irresistible glaze, they bring comfort and excitement to every bite. So next time you’re craving a burger with a twist, give this one a try. It just might become your new favorite.

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