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Chicken Teriyaki Burgers With Sesame Slaw

Chicken teriyaki burgers with sesame slaw—juicy grilled or skillet burgers glazed with sweet-and-savory teriyaki and honey. Finished with crunchy cabbage carrot slaw flavored with sesame oil and rice vinegar for bright, tangy texture.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken Burgers
  • 1.5 lb ground chicken
  • 2 green onions
  • 2 garlic
  • 1 tsp grated ginger
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 cup panko breadcrumbs
  • 1 egg
Teriyaki Glaze
  • 0.5 cup teriyaki sauce
  • 1 tbsp honey
Sesame Slaw
  • 3 cup shredded cabbage
  • 1 carrot
  • 2 tbsp mayonnaise
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp honey
  • 1 tbsp sesame seeds
For Serving
  • 4 brioche burger buns
  • 1 lettuce leaves
  • 1 tbsp sesame seeds

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the chicken burger mixture
  1. In a bowl, combine ground chicken, green onions, garlic, grated ginger, salt, black pepper, panko breadcrumbs, and egg.
  2. Mix gently until combined, keeping the mixture light so the burgers stay tender.
  3. Form into 4 burger patties.
Cook and glaze the burgers
  1. Preheat a grill or skillet over medium heat.
  2. Cook burgers for 5–6 minutes per side until cooked through.
  3. In the final few minutes of cooking, brush burgers with teriyaki glaze so it becomes glossy and sticky.
Prepare the teriyaki glaze
  1. In a small bowl, combine teriyaki sauce and honey.
Make the sesame slaw and toast buns
  1. In another bowl, mix shredded cabbage, shredded carrot, mayonnaise, rice vinegar, sesame oil, honey, and sesame seeds.
  2. Toast brioche burger buns lightly.
Assemble and serve
  1. Assemble burgers with lettuce, teriyaki chicken patties, and sesame slaw.
  2. Sprinkle with additional sesame seeds and serve immediately.

Notes

Pro tip: when mixing the chicken, stop as soon as everything is combined to avoid dense patties. Store cooked burgers and slaw separately in the refrigerator up to 3 days; assemble right before serving. Freezing: freeze cooked patties up to 2 months, then reheat and make fresh slaw. For a lighter option, use Greek yogurt in place of mayonnaise in the slaw.