Teriyaki Chicken Burgers are so delicious, easy to make in just 30 minutes, and they are high in protein. These Ground Chicken Burgers are topped with a creamy pineapple Asian coleslaw all loaded onto a buttery brioche bun. Get ready for flavor overload!
Ground Chicken is always a great meat to have in the fridge because it's much more affordable than buying chicken breast. Plus, it's loaded with protein and cooks really fast. I find that a one pound package feeds our family of four pretty easily.
The Pineapple Coleslaw completely transforms these burgers into magic. It's creamy and combines pineapple, cilantro, and jalapeño for some serious crunch. This is a must try weeknight dinner.
For more Easy Ground Chicken Recipes, check out this Ground Chicken Spaghetti, Ground Chicken Meatball Soup, Ground Chicken Stir Fry and Chicken Teriyaki Pineapple Meatballs.
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Why You'll Love This Recipe:
- Easy to Make. Super simple step by step instructions are easy to follow.
- Quick. Ready in 30 minutes as we lean on a few time saving shortcuts, like store-bought teriyaki sauce and pre-shredded coleslaw mix.
- Flavor Packed. Juicy chicken meets teriyaki glaze with creamy crunch from the coleslaw all inside of a soft brioche bun.
- Affordable. This recipe is going to be a similar cost to grabbing burgers through the drive through for the family, but we're talking way healthier with fresh ingredients.
- Healthy. Over 25 grams of protein for each ground chicken burger! Plus, ground chicken is lean and low in fat.
For more Easy High Protein Recipes, try this High Protein Pasta Salad, One Pound Meatloaf, and Air Fryer Chicken Bites.
Ingredients:
Ground Chicken: I love the Smart Chicken brand because it's air chilled and tastes amazing. It's a little bit more expensive than other brands, but I find the taste difference to be totally worth it.
Teriyaki Glaze: I used store-bought for this recipe to save on time and from having to use about 6 extra ingredients. I like the options out there now. I recommend Kinder's Teriyaki Sauce and Glaze for an amazing taste and thick saucy texture. I also really like Bachan's Japanese BBQ sauce.
Coleslaw: Let's face it, homemade coleslaw can be annoying. You've got to buy multiple cabbages and carrots, then actually shred them too or dirty up the food processor. No thanks! This store bought version is way easier. I pull out the giant pieces of cabbage (there's always about 5-10 pieces), and give them a chop, then throw them back into the bowl. Then, I toss the sauce if it comes with one and I make my own.
See the recipe card below for the full list of ingredients and quantities.
Substitutions & Variations📝:
- I used Hellmann's mayonnaise for the coleslaw sauce, but Kewpie Mayo can be used for a more authentic asian slaw with umami flavors.
- If you don't want to buy a whole fresh pineapple, simply get a canned version and give it a nice chop.
- Think cilantro tastes like soap? Leave it out!
- Teriyaki sauce could be substituted with sweet Thai chili sauce for a sweeter and spicy sauce.
- The ground chicken can be substituted with ground turkey in this recipe.
- Not big on coleslaw for topping? Top it with thinly sliced red onion, cilantro and jalapeño slices.
- To save money, you can use hamburger buns instead of brioche.
How to Make Teriyaki Chicken Burgers:
Step 1: Begin my making the creamy coleslaw dressing by whisking together mayonnaise, rice vinegar, sugar, ¼ teaspoon salt and ⅛ teaspoon black pepper.
Step 2: Into a large bowl, combine the bagged coleslaw cabbage, pineapple, jalapeño, red onion and cilantro. Pour in the sauce and toss to combine. Refrigerate until serving.
Step 3: Make the Chicken Burgers. In a large bowl combine ground chicken, 1 egg, Panko Breadcrumbs, salt, garlic powder, cumin, and ground ginger. Combine with hands just until all ingredients are incorporated through the meat. Don't over mix or it becomes a sticky mess.
Step 4: Line a cookie sheet with parchment paper. Form each ground chicken patty by grabbing ¼ of the meat and form a ball, then press down onto the parchment paper to form a disc shape. Spread the burgers away from each other on the parchment paper. Once the patties are formed, cut a square in the parchment paper around each burger. This makes it super easy to transfer into the pan.
Step 5: Heat a large skillet over medium heat and pour in olive oil. Move the pan around to make sure it's all covered in oil. Transfer each patty into the skillet by holding the parchment lined patty, then flipping into the skillet and carefully peeling off the parchment paper. Cook for 4-5 minutes, then flip the burgers.
Step 6: Cook the burgers for another 4-6 minutes until the internal temperature reaches 165 degrees. Note: If you want the brioche buns warmed up, pop them into a 250 degree oven for 5-6 minutes.
Step 7: Next, brush on the teriyaki glaze, then flip and brush the other side. Remove to a plate and tent with foil for a few minutes.
Step 8: To serve, add the burger onto the brioche bun with lots of pineapple asian slaw for topping. Close it up and enjoy!
Expert Tips:
- Make the coleslaw first and stick it into the fridge to let the flavors marry and to allow the small amount of sugar to dissolve.
- Chicken Burgers can be really sticky. My hack for this is to press them out onto parchment paper, then cut around the burgers in a square shape. When transferring to the pan, simply flip them upside down into the pan and peel off the parchment paper.
Recipe FAQs:
The internal temperature should reach 165 degrees. To check the temperature, stick the thermometer into the center of meat half way through. Check each burger, not just one, before removing it from the pan as they will each cook at different times, depending on thickness, hot spots in skillet, etc.
Store the leftover burgers and coleslaw in separate sealed containers in the fridge for up to 3 days. To reheat burgers, place in a 350 degree oven on a cookie sheet for 7-8 minutes until hot throughout. I like to add a bit more teriyaki sauce to the tops about 5 minutes into baking.
More Delicious Burger Recipes to Try:
If you tried this Chicken Teriyaki Burger Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Teriyaki Chicken Burgers with Asian Coleslaw
- Total Time: 25 minutes
- Yield: 4 Chicken Burgers 1x
Description
Teriyaki Chicken Burgers are so delicious, easy to make in just 30 minutes, and they are high in protein. These Ground Chicken Burgers are topped with a creamy pineapple Asian coleslaw all loaded onto a buttery brioche bun. Get ready for flavor overload!
Ingredients
Asian Pineapple Cole Slaw:
- ¼ cup mayonnaise
- 1 tablespoon rice vinegar
- 2 teaspoons granulated sugar
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 14 ounce pre-shredded coleslaw package
- 1 cup fresh or canned pineapple, diced small
- 2 teaspoons fresh jalapeño, seeds, stem and membranes removed, and minced
- ¼ cup red onion, diced
- ¼ cup fresh cilantro, minced
Chicken Teriyaki Burgers:
- 16 ounce ground chicken
- 1 egg
- ½ cup panko breadcrumbs
- ½ teaspoon salt
- ½ teaspoon ground cumin
- 1 teaspoon garlic powder
- ¼ ground ginger
- 1 tablespoon olive oil
- ⅓ cup teriyaki sauce (recommend Kinder's Teriyaki Sauce and Glaze)
- 4 brioche hamburger buns
Instructions
- Begin my making the creamy coleslaw dressing by whisking together mayonnaise, rice vinegar, sugar, ¼ teaspoon salt and ⅛ teaspoon black pepper.
- Into a large bowl, combine the bagged coleslaw cabbage, pineapple, jalapeño, red onion and cilantro. Pour in the sauce and toss to combine. Refrigerate until serving.
- Make the Chicken Burgers. In a large bowl combine ground chicken, 1 egg, Panko Breadcrumbs, salt, garlic powder, cumin, and ground ginger. Combine with hands just until all ingredients are incorporated through the meat. Don't over mix or it becomes a sticky mess.
- Line a cookie sheet with parchment paper. Form each ground chicken patty by grabbing ¼ of the meat and form a ball, then press down onto the parchment paper to form a disc shape. Spread the burgers away from each other on the parchment paper. Once the patties are formed, cut a square in the parchment paper around each burger. This makes it super easy to transfer into the pan.
- Heat a large skillet over medium heat and pour in olive oil. Move the pan around to make sure it's all covered in oil. Transfer each patty into the skillet by holding the parchment lined patty, then flipping into the skillet and carefully peeling off the parchment paper. Cook for 4-5 minutes, then flip the burgers.
- Cook the burgers for another 4-6 minutes until the internal temperature reaches 165 degrees. Note: If you want the brioche buns warmed up, pop them into a 250 degree oven for 5-6 minutes.
- Brush on the teriyaki glaze, then flip and brush the other side. Remove to a plate and tent with foil for a few minutes.
- To serve, add the burger onto the brioche bun with lots of pineapple asian slaw for topping. Close it up and enjoy!
Notes
- Make the coleslaw first and stick it into the fridge to let the flavors marry and to allow the small amount of sugar to dissolve.
- Chicken Burgers can be really sticky. My hack for this is to press them out onto parchment paper, then cut around the burgers in a square shape. When transferring to the pan, simply flip them upside down into the pan and peel off the parchment paper.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: dinner
- Method: skillet
- Cuisine: Asian
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