Teriyaki Chicken Burgers Recipe
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Teriyaki Chicken Burgers check all of the boxes: budget-friendly, sweet-savory, and on the table in 30 minutes.
These ground-chicken patties are glazed with teriyaki sauce (plus a juicy center, thanks to a few veggie add-ins). You’re family is going to devour these burgers!
My homemade teriyaki glaze has become one of my favorite go-to’s for quick and easy dinners. I pour it on everything from roasted Brussels sprouts and ground beef teriyaki bowls, to sautéed shrimp and air-fryed salmon filets.
Years ago, I had the best chicken sandwich at a local bar and grill. It was a chicken breast that had been marinated in a teriyaki sauce and then it was topped with a pineapple slice.
Something made me remember that sandwich, and I had to create something similar, but I wanted to use ground chicken, so it was more of a burger. After the first test, I was hooked. We’ve been making this burger all summer, and everyone is loving it.
Pair the burgers with crisp apple coleslaw, a bowl of onion dip, and your favorite potato chips, and you have an easy weeknight spread.
Free 3 Ways To Cook Chicken PDF
Ingredients
Recipe Notes
Sauce strategy: My first test run used a teriyaki aioli as the only sauce, and it was good, but glazing the patties themselves turned out even better. You’ll want to brush the burgers with teriyaki during the last few minutes on the grill, then keep the mayo on the side for spreading or dipping.
Pro Tip – Wait until the last few minutes before adding the teriyaki sauce to be sure the sauce doesn’t burn.
Built-in moisture: Finely diced onion and red bell pepper lock in juiciness and add a little crunch. Just don’t overcook: pull the burgers off the heat the second they hit 165 °F on a digital thermometer so they stay tender, not dry.
Additions: I didn’t think the burger really needed any cheese, but you could certainly add a slice of provolone, Swiss, or even pepper jack cheese. Red onion, lettuce, a bit of siracha and sliced avocado would also be additions.
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.
What to Serve with Teriyaki-Glazed Burgers
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Recipe
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Pineapple Chicken Burgers with Teriyaki Sauce
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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