These Juicy Teriyaki Chicken Burgers with Sesame Slaw are a flavorful twist on the classic burger night. Infused with sweet and savory teriyaki sauce and topped with a nutty, crisp cabbage slaw, these burgers deliver a massive punch of umami in every bite.
With a moist, tender patty and the crunch of fresh vegetables on a toasted brioche bun, this recipe proves that chicken burgers can be just as satisfying and delicious as beef.
Recipe Details
- Flavor Profile: The burgers are savory and slightly sweet from the teriyaki, perfectly balanced by the tangy rice vinegar and toasted sesame oil in the slaw.
- Texture: You get a wonderful contrast between the soft, juicy chicken patty, the crunchy cabbage slaw, and the buttery toasted bun.
- Time: 15 minutes prep, 10 minutes cook time.
- Difficulty: Easy. It involves mixing, shaping, and pan-frying.
What You’ll Need
To make this recipe, you will need a large bowl for mixing the meat and a separate bowl for tossing the slaw. A large skillet (cast iron or non-stick) is essential for getting a golden sear on the patties without them sticking. The ingredients rely on ground chicken, pantry staples like panko and spices, and a simple homemade slaw dressing.
Ingredient Notes
- Ground Chicken – This is a lean protein that acts as a blank canvas for the bold teriyaki flavors. It stays moist thanks to the sauce added directly into the mix.
- Teriyaki Sauce – This seasons the meat from the inside out, adding moisture and that signature sweet-savory glaze flavor.
- Panko Breadcrumbs – These are essential for binding the chicken together. Since ground chicken is wetter than beef, the panko holds the structure without making the burger dense.
- Sesame Oil – Toasted sesame oil is used in the slaw for a rich, nutty aroma that complements the Asian-inspired flavors.
- Rice Vinegar – Adds a mild, sweet acidity to the slaw that cuts through the richness of the burger and mayo.
- Brioche Buns – The sweetness and fluffy texture of brioche buns pair perfectly with the teriyaki glaze.
- Yum Yum Sauce – A creamy, savory sauce that ties the slaw and burger together. You can also use spicy mayo or chili crisp.
Add-ins and Substitutions
- Sauce Options – If you don’t have Yum Yum sauce, a mix of mayonnaise and sriracha creates a delicious spicy mayo that works perfectly here.
- Greens – You can add a leaf of butter lettuce or spinach to the burger for extra color.
- Gluten-Free – To make this gluten-free, use gluten-free panko, a gluten-free teriyaki sauce, and gluten-free buns.
How to Make Juicy Teriyaki Chicken Burgers with Sesame Slaw
- Make the Sesame Slaw: In a medium bowl, combine the shredded cabbage, toasted sesame oil, rice vinegar, sugar, 1/2 teaspoon salt, and chopped green onions (if using). Toss well to coat the cabbage. Taste and adjust seasoning if needed. Set aside to let the flavors meld.
- Make the Burgers: In a large bowl, combine the ground chicken, teriyaki sauce, panko breadcrumbs, 1/2 teaspoon salt, and garlic powder. Mix with your (clean) hands just until well-combined. Do not overwork the meat. Form the mixture into 4 large patties.
- Fry the Burgers: Heat a bit of avocado oil in a large skillet over medium heat. Once the pan is hot, add the burgers. Cook for 3-5 minutes until the bottom is golden and they are mostly cooked through. Flip and cook for another 2-3 minutes on the other side. Continue cooking until the chicken is no longer pink in the middle, or a meat thermometer registers at least 165 degrees Fahrenheit.
- Toast Buns: Remove the burgers from the pan. Wipe out the skillet carefully if there are burned bits left. Pop your brioche buns into the skillet for just a second, cut side down over medium-low heat, to get them lightly toasted.
- Assemble Burgers: Spread the cut sides of the top and bottom buns with yum yum sauce (or your preferred sauce). Place a cooked burger patty on the bottom bun. Top generously with the sesame slaw. Place the top bun on, press the burger together gently, slice into it, and enjoy.
Pro Tip: Ground chicken can be sticky! If you find the mixture difficult to shape, lightly wet your hands with water before forming the patties. This prevents the meat from sticking to your palms and helps create smooth, even burgers.
Recipe Tips
- Don’t Over-mix: When combining the chicken with the panko and sauce, mix only until the ingredients are incorporated. Over-mixing can result in a tough, rubbery burger.
- Check the Temp: Chicken must be cooked fully. Using an instant-read thermometer is the best way to ensure they have reached 165°F without cutting into them and letting the juices escape.
- Toast the Buns: Toasting the buns creates a barrier that prevents the sauce and slaw from making the bread soggy.
FAQs
- Can I grill these? Ground chicken burgers are softer than beef. If grilling, ensure your grates are very clean and well-oiled, or use a grill mat to prevent them from falling apart.
- Why is my mixture wet? Ground chicken is naturally wetter than beef, and we are adding teriyaki sauce. The panko should absorb enough moisture to hold it together, but it will be softer than a beef patty before cooking.
- Can I make the slaw ahead? Yes, the slaw actually tastes better after sitting for 15-20 minutes. If you let it sit longer, the cabbage will soften, which some people prefer.
Serving Suggestions
- Fries: Serve with sweet potato fries or tempura vegetables.
- Salad: A refreshing cucumber salad with rice vinegar dressing pairs beautifully.
- Chips: Shrimp chips or simple potato chips add a nice crunch on the side.
Make This Recipe in Advance
- Patty Prep: You can shape the patties earlier in the day and keep them covered in the refrigerator on a plate lined with parchment paper.
- Slaw: You can shred the cabbage and mix the dressing separately, then toss them together right before serving to keep the maximum crunch.
Juicy Teriyaki Chicken Burgers with Sesame Slaw
- Total Time: 25 minutes
- Yield: 4 Burgers 1x
Description
These Juicy Teriyaki Chicken Burgers with Sesame Slaw are a flavorful twist on the classic burger night. Infused with sweet and savory teriyaki sauce and topped with a nutty, crisp cabbage slaw, these burgers deliver a massive punch of umami in every bite. With a moist, tender patty and the crunch of fresh vegetables on a toasted brioche bun, this recipe proves that chicken burgers can be just as satisfying and delicious as beef.
Ingredients
The Chicken Burgers
- 1 lb ground chicken
- 1/4 cup teriyaki sauce
- 1/2 cup Panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
The Sesame Slaw
- 2 cups shredded cabbage (green or coleslaw mix)
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 cup chopped green onions (optional)
Assembly & Extras
- 2 tablespoons avocado oil (or neutral oil for frying)
- 4 brioche buns
- 1/4 cup Yum Yum sauce (or spicy mayo/sriracha mayo)
Instructions
Make the Slaw
In a medium bowl, whisk together the toasted sesame oil, rice vinegar, sugar, and salt. Add the shredded cabbage and green onions. Toss well to coat. Set aside to let the flavors meld while you cook the burgers.
Form Patties
In a large bowl, combine the ground chicken, teriyaki sauce, Panko breadcrumbs, salt, and garlic powder. Technique: Mix with clean hands just until combined—do not overwork the meat or it will become tough. Form the mixture into 4 large patties. Tip: Ground chicken is sticky! Lightly wet your hands with water before shaping to prevent sticking.
Fry the Burgers
Heat the avocado oil in a large skillet over medium heat. Once hot, add the patties. Cook for 3–5 minutes until the bottom is golden brown. Flip carefully. Cook for another 2–3 minutes until the chicken is fully cooked through (internal temperature of 165°F).
Toast Buns
Remove the burgers from the pan. Wipe out any burnt bits. Place the brioche buns cut-side down in the skillet over medium-low heat for 30–60 seconds until lightly toasted.
Assemble
Spread Yum Yum sauce (or spicy mayo) on the toasted buns. Place a burger patty on the bottom bun. Top generously with the sesame slaw. Close the burger and serve immediately.
Notes
Sticky Situation: Ground chicken is much wetter than ground beef. If the mixture feels too loose to handle, let it rest in the fridge for 10 minutes to allow the Panko to absorb some moisture, or just keep your hands damp while shaping.
Grilling Caution: Because these patties are soft, they are best cooked in a skillet or on a griddle. If you want to use a BBQ grill, ensure the grates are extremely clean and oiled, or use a grill mat to prevent them from falling apart.
Slaw Timing: The slaw gets better as it sits. If you prep it 15–20 minutes before serving, the cabbage softens slightly and absorbs the nutty sesame flavor.
Sauce Swap: If you can’t find Yum Yum sauce, simply mix 2 tablespoons of mayonnaise with 1 teaspoon of Sriracha or chili garlic sauce for a perfect creamy kick.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Pan-Fry
- Cuisine: Asian-Fusion
Nutrition
- Serving Size: 1 Burger (with bun and slaw)
- Calories: 480
- Sugar: 9g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 95mg
Keywords: teriyaki chicken burger, asian slaw recipe, ground chicken recipes, easy weeknight dinner, brioche burger, healthy burger alternatives, sesame cabbage slaw
