If you’re craving something bold, juicy and just a little bit different from your usual burger night, this chicken teriyaki burger delivers. Packed with savory-sweet flavor and fresh toppings, it’s a mouthwatering combination of comfort food and Asian-inspired flair.
I love burgers and enjoy experimenting with different flavors to find the perfect combination. Beef burgers are always a crowd-pleaser and you can totally use beef in this recipe, but every now and then I like to switch things up with a turkey or chicken burger. The only downside is that chicken burgers can sometimes turn out a little dry or lacking in flavor. This recipe solves that problem completely. Teriyaki sauce not only adds incredible flavor but also locks in moisture, creating a tender patty with a deliciously unique twist.
In this version, the teriyaki sauce is mixed right into the meat and brushed on as a glaze while cooking, so every bite bursts with that savory-sweet, umami goodness. Fresh toppings like cucumber and tomato add a crisp contrast, making each bite perfectly balanced. This chicken teriyaki burger is a fun and flavorful way to bring an Asian-inspired flair to burger night without sacrificing the comfort and satisfaction of a classic.
Ingredients
- Ground Chicken or Beef – Use lean ground chicken for a lighter burger or ground beef for a richer flavor. Ground turkey is another good option.
- Teriyaki Sauce – I love this homemade teriyaki sauce. You can also choose a quality store-bought sauce with a good balance of sweet and savory flavors.
- Salt – Enhances the overall flavor of the meat. Sea salt or kosher salt works well.
- Black Pepper – Freshly ground pepper adds a bit of warmth and depth to the burger.
- Burger Buns – Pick soft, sturdy buns that will hold up to the juicy patties. Brioche or sesame seed buns are great choices.
- Tomatoes – Slice ripe, firm tomatoes so they don’t get mushy in the burger. Heirloom or beefsteak varieties are ideal.
- Cucumber – Thinly slice for a crisp, refreshing bite. English cucumbers work well because they have fewer seeds.
- Mayonnaise – Adds creaminess and helps balance the teriyaki flavor. You can substitute with sriracha mayo, spicy aioli, or even Greek yogurt for a lighter option.
- Additional Toppings – Fried onions, sautéed mushrooms, cheese, raw onions, or slaw all work well. Mix and match for your perfect flavor combination.
See recipe card for quantities.
Instructions
- Step 1: In a bowl, lightly mix ground chicken, salt, pepper and 2 tablespoons of teriyaki sauce. Make sure mixture is combined but do not overmix.
- Step 2: Form the mixture into 4 equal patties.
- Step 3: Heat a non-stick grill pan or skillet over medium-high heat. Cook patties 4–5 minutes per side until cooked through. Brush with extra teriyaki sauce at the last minute for a sticky glaze. If your pan is not non-stick, brush it with a light coating of vegetable oil.
- Step 4: Lightly toast the buns if desired. Spread mayo on bottom buns. Add sliced tomatoes, sliced cucumber, a teriyaki-glazed patty and more sauce if desired. Top with bun and serve.
Hint: When combining the meat with the teriyaki sauce, avoid overmixing or the patties can become tough.
Variations/ Substitutions
- Protein Swap – Use ground turkey or pork instead of chicken or beef.
- Change the Sauce – Try Korean BBQ sauce, hoisin sauce or a soy-ginger glaze for a different flavor profile.
- Add Heat – Mix sriracha, chili paste or diced jalapeños into the meat for a spicy kick.
- Low-Carb Option – Skip the bun and serve the patty wrapped in lettuce leaves or on a bed of rice for a low-carb option.
- Flavor the Mayo – Stir minced garlic, wasabi, sesame oil or a combination into the mayonnaise to create a flavored spread.
- Extra Veggies – Add shredded carrots, cabbage, or bell peppers as fresh toppings for more crunch.
- Add Cheese – Top with Swiss, pepper jack, or smoked gouda to add richness.
If you like this burger recipe, also try my One Pan Mushroom Swiss Burgers or The Best Brunch Burger with Bacon and Fried Egg.
Storage
Store leftover patties in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap each patty individually in plastic wrap or foil, place in a freezer-safe bag, and freeze for up to 2 months.
Reheat refrigerated patties in a skillet over medium heat until warmed through, or in the microwave in short intervals to avoid drying them out. If frozen, thaw overnight in the refrigerator before reheating.
Top Tips
- Avoid overmixing the meat to keep the patties tender.
- Form patties that are uniform in size for even cooking.
- Cook over medium-high heat to get a nice sear without drying out the inside.
- Use a meat thermometer to ensure the internal temperature reaches 165 degrees F for chicken.
- Brush with teriyaki sauce in the last minute of cooking to create a flavorful glaze without burning the sugars.
- Let the patties rest for a couple of minutes before assembling to keep juices from running out.
- Lightly toast buns for added texture and to help them hold up to the sauce.
Serving Suggestions
Take your chicken teriyaki burger to the next level with toppings that add flavor, texture, and freshness. Try piling on savory sautéed mushrooms and onions for a rich, earthy bite or add a tangy crunch with sweet and spicy refrigerator pickles. Crispy texture lovers will appreciate a sprinkle of crispy fried onions or a generous scoop of vinegar coleslaw for a fresh, zesty finish.
When it comes to serving, pair these burgers with sides that complement their sweet and savory flavors. A cool, creamy simple potato salad balances the tangy teriyaki, while hibachi vegetables add a flavorful, colorful touch. For something crispy, try parmesan truffle fries or air fryer cubed sweet potatoes for a hint of sweetness that pairs beautifully with the burgers.
FAQ
Yes. You can form the patties up to a day in advance and store them in the refrigerator, covered, until ready to cook.
To grill, cook over medium-high heat on a well-oiled grill until the internal temperature reaches 165 degrees F for chicken or 160 degrees F for beef.
Mixing teriyaki sauce into the meat helps retain moisture. Avoiding overcooking will keep them juicy.
If you like this Chicken Teriyaki Burger recipe, please leave a 5-star rating.
RECIPE
Chicken Teriyaki Burger
Ingredients
- 1 lb ground chicken or beef
- ¼ cup store-bought teriyaki sauce plus extra for serving
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 burger buns
- 2 tomatoes sliced
- 1 small cucumber thinly sliced
- ½ cup mayonnaise
- more toppings of your choice including fried onions or mushrooms, cheese, etc.
Instructions
- In a bowl, lightly mix ground chicken, salt, pepper and 2 tablespoons of teriyaki sauce. Make sure mixture is combined but do not overmix.
- Form into 4 equal patties.
- Heat a non stick grill pan or skillet over medium-high heat. Cook patties 4–5 minutes per side until cooked through. Brush with extra teriyaki sauce at the last minute for a sticky glaze. If your pan is not non stick brush it with a light coating of vegetable oil.
- Lightly toast the buns if desired. Spread mayo on bottom buns. Add sliced tomatoes, sliced cucumber, a teriyaki-glazed patty and more sauce if desired. Top with bun and serve.
Notes
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