Juicy Teriyaki Ground Chicken Burgers
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Teriyaki Ground Chicken Burgers are one of those easy dinner wins that feel a little fun but still totally doable on a busy weeknight. You can cook them on the grill, in a skillet, in the oven, or even in the air fryer, and they’re ready in about 30 minutes.
They stay juicy thanks to a few simple veggie add-ins, then get brushed with teriyaki sauce right at the end so nothing burns. If you’re stuck in the “what do I do with ground chicken?” rut, this is the recipe to save.
My homemade teriyaki glaze has become one of my go-to shortcuts for quick dinners, but these burgers work just as well with a store-bought bottle you already have on hand. I use teriyaki sauce on everything from roasted Brussels sprouts and ground beef teriyaki bowls to sautéed shrimp and air-fried salmon.
Years ago, I had the best chicken sandwich at a local bar and grill. It was a simple chicken breast marinated in teriyaki sauce and topped with a slice of pineapple, and that sweet-savory combo really stuck with me.
That sandwich is what inspired these teriyaki ground chicken burgers. I wanted the same flavor, but in an easy burger form that made sense for weeknights. After the first test, I was hooked. We’ve been making these burgers all summer, and they disappear every time.
Pair the burgers with crisp apple coleslaw, a bowl of onion dip, and your favorite potato chips, and you have an easy weeknight spread.
Why you’ll love these teriyaki chicken burgers
- Juicy, not dry – Finely diced onion and bell pepper lock in moisture.
- Ready in 30 minutes – No marinating or complicated steps.
- Family-friendly flavor – Sweet teriyaki with mild seasoning.
- Flexible cooking methods – Grill, skillet, oven, or air fryer.
- Easy upgrade to burger night – Something different without being risky.
Free 3 Ways To Cook Chicken PDF
Ingredients
Recipe Notes
- Veggie add-ins matter: The onion and bell pepper aren’t just for flavor. They help keep the burgers juicy.
- Teriyaki timing: Brush the sauce on at the end so it caramelizes instead of burning.
- Ground chicken: Regular ground chicken works best. Super-lean blends dry out faster.
Jill’s Top Tips
- Do not overcook: Pull the burgers as soon as they hit 165°F. Even a few extra minutes can dry them out.
- Glaze late: Teriyaki sauce has sugar. Add it during the last 1–2 minutes only.
- Hands-off shaping: Gently form the patties. Packing them tight makes them dense.
How to Make Teriyaki Ground Chicken Burgers
You will find complete grill, skillet, air fryer and oven directions in the recipe card below.
Step 1: Mix ingredients.
Step 2: Shape the burgers.
Step 3: Grill the burgers and pineapple, and add the teriyaki glaze.
Step 4: Build your burgers and serve.
Variations and add-ins
- Cheese: Provolone, Swiss, or pepper jack melt nicely.
- Extra toppings: Red onion, lettuce, sliced avocado, or a drizzle of sriracha.
- No pineapple: Still delicious with just the teriyaki glaze.
What to Serve with Teriyaki Chicken Burgers
These burgers are flavorful on their own, so I like to keep the sides simple and familiar. A few easy favorites that work especially well:
- Roasted Sweet Potatoes – They roast hands-off in the oven and pair really well with the sweet-savory teriyaki glaze.
- Sweet Creamy Coleslaw – Crisp, cool, and a great contrast to the warm burgers. This is one of my go-to sides when burgers are on the menu.
- Easy Macaroni Salad – A classic, make-ahead option that’s perfect for summer dinners or casual backyard meals.
If you want to keep things extra easy, potato chips or fresh fruit work just fine, too. This is one of those dinners that doesn’t need much to feel complete.
Storage and freezing
- Fridge: Store cooked burgers in an airtight container for up to 4 days.
- Freezer: Freeze cooked or uncooked patties for up to 3 months. I like to double-bag them to prevent freezer burn.
- Reheat: Warm gently in a skillet or air fryer until heated through.
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Recipe
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Teriyaki Chicken Burgers
Ingredients
- 1 pound Ground Chicken
- 1 Egg
- ¾ cup Panko Breadcrumbs
- ¼ cup Diced Onion
- ¼ cup Diced Bell Pepper
- 1 clove Garlic minced
- 1 teaspoon Ginger Paste
- 1 teaspoon Soy sauce
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- ¼-½ cup Teriyaki sauce for basting
- 4 Pineapple Rings fresh or canned
- Mayonnaise for serving
- 4 Burger Buns
Instructions
- In a large bowl, combine ground chicken, egg, Panko breadcrumbs, onion, garlic, ginger, soy sauce, salt, and pepper. Mix until just combined.1 pound Ground Chicken, 1 Egg, ¾ cup Panko Breadcrumbs, ¼ cup Diced Onion, 1 clove Garlic, 1 teaspoon Ginger Paste, 1 teaspoon Soy sauce, ½ teaspoon Salt, ¼ teaspoon Black Pepper, ¼ cup Diced Bell Pepper
- Divide the mixture into 4 equal portions and form into patties about 1/2 to 3/4 inch thick.
- Grill: Preheat grill to medium-high and lightly oil the grates. Grill burgers for 5–6 minutes per side or until internal temp reaches 165°F. Brush with teriyaki sauce during the last 1–2 minutes.¼-½ cup Teriyaki sauce
- Skillet: Heat a drizzle of oil in a nonstick skillet over medium heat. Cook burgers for 5–6 minutes per side. Brush with teriyaki sauce toward the end of cooking. The burgers are done when the internal temperature is 165°F.
- Oven: Preheat oven to 400°F. Line a baking sheet with parchment or lightly grease it. Bake burgers for 20–22 minutes, flipping halfway through. Brush with teriyaki sauce during the last 5 minutes of baking.
- Air Fryer: Preheat the air fryer to 370 degrees. Lightly mist the basket with oil or use a parchment air-fryer liner. Place patties in a single layer, leaving a little space around each one. Cook 6 minutes, then flip. Brush with teriyaki sauce and cook another 6–8 minutes, until an instant-read thermometer in the center hits 165 °F. Brush again during the final 1–2 minutes.
- While burgers cook, grill or sear pineapple rings for 1–2 minutes per side until lightly caramelized.4 Pineapple Rings
- Toast the buns if desired. Spread mayo on the bottom bun, add the teriyaki chicken burger, top with a grilled pineapple ring, and add the top bun.Mayonnaise, 4 Burger Buns
Notes
- Do not overcook the burgers.
- Store leftover burgers in the fridge for up to 4 days.
- You can freeze the burgers before cooking or after for up to 3 months. I like to double-bag them in Ziplock bags.
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