This recipe for Chicken Teriyaki Burgers with Sesame Slaw combines the savory, umami-rich flavors of teriyaki with the juicy texture of ground chicken patties, topped with a crisp, tangy sesame slaw. Perfect for a summer barbecue or a cozy dinner, these burgers are a delightful fusion of Japanese-inspired flavors and classic American comfort food. The teriyaki sauce, made from scratch, adds a glossy, sweet-salty glaze to the burgers, while the sesame slaw provides a refreshing crunch. This recipe serves 4 and includes detailed instructions for both the burgers and the slaw, along with tips for customization and serving.
Ingredients
For the Chicken Teriyaki Burgers
- Ground Chicken: 1.5 lbs (preferably a mix of thigh and breast for juiciness)
- Soy Sauce: 2 tbsp (low-sodium preferred)
- Mirin: 2 tbsp (Japanese rice wine, or substitute with dry sherry)
- Sake: 2 tbsp (or substitute with dry white wine)
- Brown Sugar: 2 tbsp
- Ginger: 1 tbsp, freshly grated
- Garlic: 2 cloves, minced
- Green Onions: 2, finely chopped
- Panko Breadcrumbs: 1/3 cup
- Egg: 1 large, lightly beaten
- Sesame Oil: 1 tsp
- Black Pepper: 1/2 tsp
- Burger Buns: 4, preferably brioche or potato buns
- Butter: 2 tbsp, for toasting buns
- Lettuce Leaves: 4, for serving (optional)
- Sliced Pineapple: 4 thin slices (optional, for a tropical twist)
For the Teriyaki Sauce
- Soy Sauce: 1/4 cup
- Mirin: 1/4 cup
- Sake: 1/4 cup
- Brown Sugar: 3 tbsp
- Honey: 1 tbsp
- Ginger: 1 tsp, freshly grated
- Garlic: 1 clove, minced
- Cornstarch: 1 tsp
- Water: 1 tbsp
For the Sesame Slaw
- Green Cabbage: 2 cups, thinly shredded
- Red Cabbage: 1 cup, thinly shredded
- Carrots: 1 cup, julienned or grated
- Green Onions: 2, thinly sliced
- Rice Vinegar: 3 tbsp
- Sesame Oil: 1 tbsp
- Soy Sauce: 1 tsp
- Honey: 1 tbsp
- Toasted Sesame Seeds: 1 tbsp
- Salt: 1/4 tsp
- Black Pepper: 1/4 tsp
Equipment
- Large mixing bowl
- Small saucepan
- Whisk
- Skillet or grill pan
- Tongs
- Spatula
- Mandoline or sharp knife (for slaw)
- Measuring cups and spoons
- Cutting board
- Baking sheet (if grilling indoors)
Instructions
Step 1: Prepare the Teriyaki Sauce
- In a small saucepan, combine soy sauce, mirin, sake, brown sugar, honey, ginger, and garlic over medium heat.
- Stir until the sugar dissolves, about 2 minutes.
- In a small bowl, mix cornstarch with water to create a slurry. Slowly whisk the slurry into the saucepan.
- Bring the mixture to a gentle simmer, stirring constantly, until the sauce thickens slightly, about 3-4 minutes.
- Remove from heat and let cool. Set aside half for glazing the burgers and half for serving.
Step 2: Make the Sesame Slaw
- In a large bowl, combine green cabbage, red cabbage, carrots, and green onions.
- In a small bowl, whisk together rice vinegar, sesame oil, soy sauce, honey, salt, and black pepper until emulsified.
- Pour the dressing over the vegetables and toss to coat evenly.
- Sprinkle with toasted sesame seeds and toss again.
- Cover and refrigerate for at least 15 minutes to let the flavors meld, or up to 2 hours for maximum crunch.
Step 3: Form the Chicken Patties
- In a large mixing bowl, combine ground chicken, soy sauce, mirin, sake, brown sugar, ginger, garlic, green onions, panko, egg, sesame oil, and black pepper.
- Mix gently with your hands or a spatula until just combined—overmixing can make the patties tough.
- Divide the mixture into 4 equal portions and shape into patties, about 3/4-inch thick. Make a slight indentation in the center of each patty to prevent puffing during cooking.
- Place the patties on a plate, cover, and refrigerate for 10-15 minutes to firm up.
Step 4: Cook the Burgers
- Grill Method: Preheat a grill to medium-high heat (about 400°F). Lightly oil the grates to prevent sticking. Grill the patties for 5-6 minutes per side, brushing with teriyaki sauce during the last 2 minutes of cooking, until the internal temperature reaches 165°F.
- Stovetop Method: Heat a large skillet or grill pan over medium heat and add 1 tbsp of oil. Cook the patties for 5-6 minutes per side, brushing with teriyaki sauce during the last 2 minutes, until the internal temperature reaches 165°F.
- If using pineapple slices, grill or sear them for 1-2 minutes per side until lightly caramelized.
Step 5: Toast the Buns
- Spread butter on the cut sides of the burger buns.
- Place the buns, cut side down, on the grill or in the skillet over medium heat. Toast for 1-2 minutes until golden and crisp.
- Remove and set aside.
Step 6: Assemble the Burgers
- Place a lettuce leaf (if using) on the bottom half of each toasted bun.
- Add a chicken patty, followed by a grilled pineapple slice (if using).
- Spoon a small amount of reserved teriyaki sauce over the patty.
- Top with a generous handful of sesame slaw.
- Place the top half of the bun on the slaw and press gently to secure.
Step 7: Serve
- Serve the burgers immediately with extra teriyaki sauce on the side for dipping.
- Pair with sweet potato fries, edamame, or a simple cucumber salad for a complete meal.
- For a fun presentation, skewer each burger with a bamboo pick to hold it together.
Tips and Variations
- Make it Spicy: Add 1 tsp of sriracha or chili paste to the teriyaki sauce or slaw dressing for a kick.
- Gluten-Free Option: Use tamari instead of soy sauce and gluten-free buns. Replace panko with gluten-free breadcrumbs.
- Vegetarian Twist: Substitute ground chicken with mashed tofu or a plant-based ground meat alternative, adjusting cooking times as needed.
- Meal Prep: The teriyaki sauce and slaw can be made up to 2 days in advance and stored in airtight containers in the refrigerator. Patties can be formed and refrigerated for up to 24 hours before cooking.
- Cheese Lover’s Version: Add a slice of melted Swiss or provolone cheese to the patties just before removing them from the grill or skillet.
- Slaw Variations: Swap cabbage for shredded broccoli or add thinly sliced red bell peppers for extra color and crunch.
Nutritional Information (Per Serving, Approximate)
- Calories: 550 kcal
- Protein: 32g
- Fat: 20g
- Carbohydrates: 60g
- Sugar: 22g
- Sodium: 1200mg Note: Nutritional values vary based on specific ingredients and portion sizes.
Why This Recipe Works
The combination of ground chicken and panko breadcrumbs creates a tender, juicy patty that holds together well during cooking. The teriyaki sauce, with its balance of sweet, salty, and umami flavors, infuses the patties and adds a glossy finish. The sesame slaw provides a contrasting texture and a bright, tangy flavor that cuts through the richness of the burger. Using mirin and sake in both the patties and sauce enhances authenticity, while the optional pineapple adds a tropical sweetness that pairs beautifully with the savory elements.
Serving Suggestions
- Drinks: Pair with a chilled Japanese lager, iced green tea, or a pineapple-infused sparkling water.
- Sides: Serve with miso soup, tempura vegetables, or a seaweed salad for a Japanese-inspired meal.
- Dessert: Finish with mochi ice cream or a light mango sorbet to keep the Asian fusion theme.
Storage and Reheating
- Storage: Store leftover patties, sauce, and slaw separately in airtight containers in the refrigerator for up to 3 days. Buns are best stored at room temperature for up to 2 days.
- Freezing: Freeze cooked patties in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Thaw in the refrigerator before reheating.
- Reheating: Reheat patties in a skillet over medium heat for 3-4 minutes per side, or in a 350°F oven for 10 minutes. Warm the teriyaki sauce in a saucepan or microwave. Assemble fresh buns and slaw just before serving to avoid sogginess.
Cultural Context
Teriyaki, a Japanese cooking technique, involves grilling or broiling food with a glaze of soy sauce, mirin, and sugar or honey. While traditionally used for fish or beef, this recipe adapts the technique for chicken burgers, blending it with the American burger format. The sesame slaw draws inspiration from Asian-style pickled vegetables, adding a modern twist to the dish. This fusion reflects the growing popularity of cross-cultural cuisine, where bold flavors and familiar formats create something both comforting and exciting.
Troubleshooting
- Patties Falling Apart: Ensure the mixture is not too wet by adjusting panko or refrigerating the patties longer before cooking.
- Sauce Too Thin: Simmer the teriyaki sauce longer or add an extra 1/2 tsp of cornstarch slurry.
- Slaw Too Watery: Drain excess liquid from the vegetables before dressing, and serve the slaw within a few hours of preparation.
This Chicken Teriyaki Burger with Sesame Slaw is a crowd-pleaser that’s as fun to make as it is to eat. With its vibrant flavors and satisfying textures, it’s sure to become a favorite at your table.