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
Scale
Asian Pineapple Cole Slaw:
- 1/4 cup mayonnaise
- 1 tablespoon rice vinegar
- 2 teaspoons granulated sugar
- 1/4 teaspoon salt
- 1/8 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
- 1/4 cup red onion, diced
- 1/4 cup fresh cilantro, minced
Chicken Teriyaki Burgers:
- 16 ounce ground chicken
- 1 egg
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/4 ground ginger
- 1 tablespoon olive oil
- 1/3 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, 1/4 teaspoon salt and 1/8 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 1/4 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