Chicken Teriyaki Burgers

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.

Course Main Course

Cuisine Australian

Prep Time 15

Cook Time 15

Total Time 30

Servings burgers

Calories 486kcal

Author Sally

Equipment

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

Teriyaki Glaze: The glaze can thicken quickly so don’t walk away. Whisk constantly and remove it from heat as soon as it’s thickened.

Nutrition