If you’re craving something bold, juicy, and just a little bit different, Chicken Teriyaki Burgers are about to become your new weeknight hero. Think: tender, flavorful chicken patties glazed in a sweet-and-savory teriyaki sauce, topped with crunchy slaw, all tucked into a soft brioche bun. It’s like your favorite takeout met backyard BBQ—and they decided to become best friends.
As Chef Omar would say, “Great food doesn’t have to be complicated—it just has to make you smile.” And trust me, these burgers deliver big smiles with minimal fuss. Whether you’re juggling work, kids, or just a busy schedule, this recipe brings gourmet flavor to your table without the stress.
Table of Contents
Why You’ll Love These Chicken Teriyaki Burgers
Let’s be honest—we all need a recipe that feels a little fancy but doesn’t demand a culinary degree. These Chicken Teriyaki Burgers check every box:
- Juicy and flavorful thanks to seasoned ground chicken
- Homemade teriyaki sauce that’s sweet, savory, and totally addictive
- Crunchy slaw for that perfect bite contrast
- Ready in under 40 minutes (yes, really!)
- Family-approved and picky-eater friendly
It’s comfort food with a fun twist—and your kitchen will smell like a five-star Asian fusion spot.
Ingredients You’ll Need
For the Burgers:
- 1 pound ground chicken
- 4 brioche buns
- 1/2 cup panko breadcrumbs
- 1 egg
- 3 tablespoons teriyaki sauce (from below)
- 3 teaspoons garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon onion powder
- 1 tablespoon cooking oil (avocado oil works great)
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 garlic, grated
- 1/4 teaspoon ground ginger
- 2 teaspoons cornstarch + 3 teaspoons water
For the Slaw:
- 2 cups coleslaw mix
- 2 tablespoons mayo
- 2 teaspoons apple cider vinegar
- 1 teaspoon sugar
- 1/8 teaspoon salt
- Dash of pepper
How to Make Chicken Teriyaki Burgers
1. Season the Chicken
In a large bowl, combine ground chicken with garlic powder, ginger, onion powder, salt, panko breadcrumbs, and egg. Mix gently—don’t overwork it or your burgers might turn tough.
Pop the mixture in the fridge while you prepare the sauce. This helps everything hold together better later.
2. Make the Teriyaki Sauce
In a non-stick pan over medium heat, add oil and grated garlic. Let it cook for about a minute until fragrant (your kitchen will already smell amazing).
Pour in soy sauce, water, brown sugar, honey, and ginger. Stir until the sugar dissolves.
Add the cornstarch slurry and whisk. Let it simmer on medium-low for about 5 minutes until slightly thickened—think silky, not sticky.
3. Divide the Sauce
Set aside about 1/3 cup of sauce for brushing the burgers while cooking.
Add 3 tablespoons of sauce to your chilled chicken mixture, then pour the remaining sauce into a clean bowl for serving later.
4. Form the Patties
Mix the sauce into the chicken gently. Form 4 equal patties and press a small indent in the center of each one (this keeps them from puffing up like little meat balloons).
5. Cook the Burgers
Heat oil in your pan over medium heat. Add the patties and cook for 6 minutes.
Flip, brush with reserved teriyaki sauce, and cook another 5 minutes.
Use a meat thermometer if you have one—the internal temp should hit 165°F.
6. Make the Slaw
While the burgers cook, mix coleslaw, mayo, apple cider vinegar, sugar, salt, and pepper in a bowl.
Give it a quick toss and let it chill until assembly time.
7. Assemble Your Burgers
Place a juicy chicken patty on the bottom half of a brioche bun. Add a drizzle of the reserved teriyaki sauce (the clean one!), pile on the slaw, and top with the bun.
Optional—but highly recommended—serve with a side of ranch for dipping. Don’t knock it till you try it!
Chef Omar’s Flavor Tips (Trust Me on These!)
- Don’t skip the indent trick: It keeps your burgers flat and evenly cooked. No one wants a burger dome.
- Sauce too thin? Let it simmer a bit longer—it thickens as it cools too.
- Ground chicken feeling sticky? Lightly oil your hands before shaping patties. Game changer.
- Want extra flavor? Toast your brioche buns lightly—it adds texture and keeps things from getting soggy.
And hey, if your sauce looks a little wild at first—don’t panic. It always pulls itself together like a pro at the end.
A Quick Story From My Kitchen
The first time I made these Chicken Teriyaki Burgers, it was one of those “what’s in the fridge?” nights. I had ground chicken, some pantry staples, and zero plan. Fast forward 30 minutes, and my friends were hovering around the stove asking, “Wait…what IS this?!”
Now it’s one of those recipes I keep coming back to—especially when I want something comforting but not boring.
FAQs About Chicken Teriyaki Burgers
Can I use store-bought teriyaki sauce?
Absolutely! Homemade gives you more control over flavor, but store-bought works great in a pinch.
Can I make these ahead of time?
Yes! Form the patties and refrigerate up to 24 hours ahead. Cook fresh for best texture.
What can I use instead of brioche buns?
Potato buns or whole wheat buns are great alternatives. Even lettuce wraps if you’re going low-carb.
How long do leftovers last?
Store cooked patties in the fridge for up to 3 days. Reheat gently to keep them juicy.
Can I freeze the patties?
Yes—freeze uncooked patties between parchment paper. Thaw overnight before cooking.
Bringing It All Together
There’s something seriously satisfying about biting into a homemade burger that tastes like it came from your favorite restaurant. These Chicken Teriyaki Burgers bring together juicy, sweet, savory, and crunchy in every single bite—and they do it without turning your kitchen into chaos.
So next time you’re stuck in a dinner rut, skip the takeout and give this recipe a go. You might just find yourself adding Chicken Teriyaki Burgers to your regular rotation—and honestly, your future self will thank you.
Now grab that apron… dinner just got a whole lot more exciting.
more Recipes YOu’ll love
Looking to turn your Chicken Teriyaki Burgers into a full-on flavor experience? Here are some handpicked recipes from the PulseRecipes kitchen that pair beautifully with your burgers—or give you fun new ways to keep the chicken love going:
- Brighten up your plate with this refreshing Peach Caprese Salad — the juicy sweetness balances the savory teriyaki glaze perfectly.
- Craving more bold, grilled flavors? Try the smoky and juicy Filipino Chicken Barbecue for your next cookout.
- For a creamy, comforting twist, don’t miss the rich and cozy Lemon Chicken Gnocchi—perfect for cooler evenings.
- Want another burger-style favorite? The Greek Feta Turkey Burgers are a must-try with their tangy, herby kick.
Mix and match these recipes to create your own restaurant-worthy menu right at home—because dinner should never be boring!
⭐ Loved these Chicken Teriyaki Burgers?
I’d absolutely love to hear from you! Drop a quick review and let me know how they turned out. Don’t forget to rate the recipe with ⭐⭐⭐⭐⭐—your feedback helps others discover their next favorite meal!
Chicken Teriyaki Burgers
- Total Time: 35 minutes
- Yield: 4 burgers 1x
Description
Juicy Chicken Teriyaki Burgers topped with crunchy slaw and a homemade sweet-savory glaze, served on soft brioche buns. A quick and flavor-packed dinner perfect for busy weeknights or casual gatherings.
Ingredients
For the burgers:
- 1 pound ground chicken
- 4 brioche buns
- 1/2 cup panko breadcrumbs
- 1 egg
- 3 tablespoons teriyaki sauce (from below)
- 3 teaspoons garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon onion powder
- 1 tablespoon cooking oil (avocado oil recommended)
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 garlic, grated
- 1/4 teaspoon ground ginger
- 2 teaspoons cornstarch + 3 teaspoons water
For the slaw:
- 2 cups coleslaw mix
- 2 tablespoons mayo
- 2 teaspoons apple cider vinegar
- 1 teaspoon sugar
- 1/8 teaspoon salt
- Dash of pepper
Instructions
- In a large bowl, combine ground chicken, garlic powder, ginger, onion powder, salt, panko, and egg. Mix gently. Cover and refrigerate.
- In a pan over medium heat, add oil and garlic. Cook for 1 minute. Stir in soy sauce, water, brown sugar, honey, and ginger.
- Add cornstarch slurry and whisk. Simmer 5 minutes until slightly thickened.
- Reserve 1/3 cup sauce for basting. Mix 3 tablespoons into the chicken mixture. Set remaining sauce aside for serving.
- Form 4 patties and press a small indent in the center.
- Heat oil in pan and cook patties 6 minutes. Flip, brush with sauce, and cook 5 more minutes until internal temp reaches 165°F.
- Mix slaw ingredients in a bowl and set aside.
- Assemble burgers: bun, chicken patty, extra teriyaki sauce, slaw, and top bun. Serve immediately.
Notes
- Lightly oil your hands when forming patties to prevent sticking.
- Don’t skip the indent in the patties—it keeps them from puffing up.
- Sauce thickens as it cools, so don’t over-reduce.
- Toast brioche buns for extra flavor and texture.
- Optional: Serve with ranch or spicy mayo for dipping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-American Fusion
Nutrition
- Serving Size: 1 burger
- Calories: 420 kcal
- Sugar: 9 g
- Sodium: 780 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 95 mg