These chicken teriyaki burgers are super simple to make and come together in just 30 minutes! They are made with juicy grilled chicken patties coated in a sweet and sticky teriyaki glaze and served on a toasted bun with lettuce, mayo and the easiest pickled cucumbers.
This recipe is part of my budget-friendly meal series and comes in at approximately $2.88 per serve!
Chicken burgers are some of my favourite meals to make on the weekend as they feel like takeaway but cost much less and taste much better! Usually I’m making these favourite crispy chicken burgers or these spicy chicken burgers, but I wanted something that felt a little less in the effort department.
I’ve been playing around with making chicken burgers using chicken mince which is super budget-friendly, and of course you know I’ve been on a teriyaki kick (just see these teriyaki chicken bowls or teriyaki salmon rice bowls), so it just made sense to combine the two.
The result is one of the most flavourful burgers I’ve ever made. It’s different, a little unexpected, but so incredibly delicious I guarantee you’ll be wanting to make them time and time again.
Oh and just like in my hot honey chicken bowls, the extra step of making a quick pickle with the cucumber makes them a delicious tangy and crunchy addition to the burger that cuts through the richness of the teriyaki sauce. It’s so good, you need to try it!
Key Ingredients
These teriyaki chicken burgers are made with a few simple ingredients to create a flavourful burger patty that is coated in a rich and sticky sauce. From there, it’s up to you how you want to serve these burgers!
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Chicken mince – I like these best with chicken mince but you could also use turkey mince.
- Egg – used as a binder to ensure the chicken patties don’t break apart.
- Panko breadcrumbs – helps keep the chicken moist and prevents them from drying out while cooking. You can use any breadcrumbs but I like panko the best.
- Soy sauce – flavours the chicken patties as well as being the key ingredient for the teriyaki glaze.
- Ginger – to keep this recipe simple and staples friendly I like to use a jar of minced ginger that I keep in the fridge rather than buying fresh. You can of course use fresh ginger if you prefer.
- Garlic – a little fresh garlic flavours the chicken, but you can also use jarred or even garlic powder if that’s all you have.
- Brown sugar – makes the teriyaki glaze sweet and sticky and provides a nice flavour balance.
- Rice wine vinegar – for balance between the sweet and salty flavours of the glaze.
- Cornflour – also known as corn starch in the US, this thickens the teriyaki glaze.
Step-By-Step Instructions
To get started with these burgers, I recommend preparing the quick pickled cucumber to serve with the burgers.
Thinly slice the cucumber using a mandoline or you can just cut thin slices with a knife. In a jar or container, mix the rice wine vinegar, sugar, and salt until the sugar dissolves, before adding in the cucumber slices. Pop a lid on and give it a good shake to coat. Let it sit for at least 10 minutes.
Next, make the chicken patties. In a large bowl, add the chicken mince, egg, breadcrumbs, soy sauce, ginger, garlic, sesame oil, salt and pepper. Use a wooden spoon to mix it up completely, or just get in there with your hands as this tends to be much easier (and quicker!).
Divide the chicken mixture into 4 portions, trying to get them as even as possible, and shape into burger patties.
👉Tip! Add a little oil to your hands before handling and shaping the chicken patties. This helps prevent the chicken from sticking to your hands as you shape them, as it can get quite messy.
Heat a little oil in a frying pan over medium heat and cook the chicken patties for 5-6 minutes per side, or until golden and cooked through.
I always use a meat thermometer as it completely takes the guess work out of knowing when the chicken is cooked, and prevents having to cut one open to check or over cooking them. The chicken is cooked when the internal temp is 74°C / 165°F.
In a small saucepan mix together the soy sauce, brown sugar, cornflour, water, and rice wine vinegar to make the glaze. Bring to a simmer over medium heat, stirring until the sauce thickens and becomes glossy. This will happen really fast, around 2 minutes so don’t walk away!
Grab a pastry brush or just use a spoon, and coat the cooked chicken patties generously on both sides with the teriyaki glaze. Allow them to rest for a couple more minutes so the flavour soaks in.
Assemble the burgers by lightly toasting your burger buns – I love to use the plant-based brioche burger buns which can be found at both Coles and Woolworths. Spread a little (or a lot!) of kewpie mayo on the bottom bun, then place on the teriyaki-glazed chicken patty. Finish with a handful of shredded lettuce, followed by some of the cucumber slices and top with the bun lid.
To complete the takeaway at home experience, I also like to throw some frozen chips into the air fryer while I’m cooking the chicken to serve alongside the burgers.
You’ll Also Love: Sausage Rolls
Recipe FAQs
Yes, you can! You can shape the patties and store them covered in the fridge for up to 24 hours before cooking. You can also freeze uncooked patties for up to 2 months, simply thaw in the fridge before cooking as directed.
You can, with just a couple of substitutions. Firstly, use gluten free breadcrumbs, tamari instead of soy sauce, and make sure to serve on gluten free burger buns.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More takeaway at home dinners:
Dairy Free Pizza
15 Minute Garlic Prawn Noodles
Vegan Black Bean Burgers
Sweet and Sour Pork Meatballs
Chicken Teriyaki Burgers
Ingredients
For the chicken patties:
- 500 grams chicken mince
- 1 egg
- ½ cup panko breadcrumbs
- 2 tablespoons soy sauce
- 1 tablespoon minced ginger
- 1 garlic clove minced
- 1 teaspoon sesame oil optional
- Salt and pepper to taste
For the teriyaki glaze:
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon cornflour/cornstarch
- ½ cup water
- 1 teaspoon rice wine vinegar
For the quick pickled cucumber:
- 1 cucumber
- 2 tablespoons rice wine vinegar
- 1 teaspoon white sugar/granulated sugar
- ½ teaspoon salt
To serve:
- 4 burger buns plant-based brioche
- 2 cups approx shredded iceberg lettuce
- 3-4 tablespoons kewpie mayonnaise
Instructions
- To get started, make the pickled cucumber. Thinly slice the cucumber using a mandoline or a knife. In a jar or container, mix the rice wine vinegar, sugar, and salt until the sugar dissolves. Add the cucumber slices and toss to coat. Let it sit for at least 10 minutes.
- Next, make the chicken patties. In a large bowl, combine chicken mince, egg, breadcrumbs, soy sauce, ginger, garlic, sesame oil, salt and pepper. Mix well until just combined.
- Divide mixture into 4 equal portions and shape into burger patties.
- Heat 1–2 teaspoons of oil in a non-stick or cast iron pan over medium heat and cook patties for 5–6 minutes per side, or until golden and cooked through (internal temp 74°C / 165°F).
- Make the teriyaki glaze. In a small saucepan, whisk together soy sauce, brown sugar, cornflour, water, and rice wine vinegar. Bring to a simmer over medium heat, stirring until the sauce thickens and becomes glossy – about 2–3 minutes. Remove from heat.
- Once the patties are cooked, brush or spoon over the teriyaki glaze. Let them rest for a minute or two to soak in the flavour.
- Lightly toast the burger buns and spread a little mayonnaise on the base then the teriyaki-glazed chicken patty. Add a handful of shredded lettuce, followed by some of the cucumber slices and top with the bun lid.
Video
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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