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