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Toast Your Buns
I use brioche buns, and I toast them in a dry skillet over medium heat until golden and soft.
Make The Burger Mix
Just ground chicken, teriyaki, and panko, plus some salt and garlic powder.
Fry Your Burgers
I split the chicken into 4 chunks, form into burgers, and fry them in batches in a nonstick pan or grill pan.
Assemble The Teriyaki Burgers
I like to use Yum Yum sauce on the buns (top and bottom) and then top with a burger patty, slaw, and gently squish it together into one amazing sando.
Lindsay’s Notes
Coming in hot: the last recipe for this run of the SOS series, AND my new favorite recipe! It’s super easy (thank you, store-bought sauces) and the flavors feel almost universally appealing. It’s the epitome of crowd-pleasing. In my life, it was quickly approved by all categories: kids, husband, and friends. And most importantly, VERY approved by me. The simplicity but also the layers? The salty-sweet with the tangy and the buttery, sesame depth? I don’t exactly know what made me fall so hard and fast, but I could eat this every night for a week and not get sick of it. Toasted brioche always does it for me – you get that signature crispy inside, soft-squishy-outside, and I’ve found that I really enjoy these with a shmear of yum yum sauce! It’s sweet, mild, creamy, and already in the fridge since we used it a couple weeks ago for that feisty chili crunch tofu. The chicken teriyaki burgers themselves are juicy and caramelized, fry up in a matter of minutes, and the pile of sesame slaw on top is perfectly tangy and vinegary. I’m drooling just thinking about them. GO!
How Do You Make These Chicken Teriyaki Burgers Gluten-Free?
Here are the products I would use to make this gluten-free: 4.9 from 69 reviews
1 lb. ground chicken 1/4 cup teriyaki sauce 1/2 cup panko breadcrumbs 1/2 teaspoon garlic powder 1/2 teaspoon salt
Sesame Slaw
2 cups shredded cabbage 1 tablespoon toasted sesame oil 1 tablespoon rice vinegar 1 teaspoon sugar 1/2 teaspoon salt 1/4 cup chopped green onions (optional)
Extras
2 tablespoons avocado oil for frying 4 brioche buns 1/4 cup yum yum sauce (or mayo, sriracha, chili crisp, whatever sauce you like)
In place of the buns: Udi’s Gluten Free Burger Buns In place of the teriyaki: Primal Kitchen Gluten Free Teriyaki Sauce In place of the panko: finely chopped nuts, or crushed Rice Chex cereal
Can You Use a Different Kind Of Protein In These Burgers?
Yes! Other protein options:
Ground beef Ground beef and ground pork Ground chicken and ground pork Cauliflower burger base for a veg option
What Brand Of Teriyaki Sauce Is Best?
I exclusively use SoyVay Veri Veri Teriyaki. I love that stuff.
What Goes Well with These Burgers?
Some ideas:
Sweet potato fries (like these) Simple green salad which is SO easy – I make this at least once / week, it’s such a staple Napa chicken salad, but minus the chicken to serve as a side Peanutty Soba Noodle Salad for something extra satisfying and yummy
How Do These Burgers Keep As Leftovers?
Buns: these do well in storage, even after toasting! Just keep them in a ziplock-type bag for a couple days. Cabbage: the slaw doesn’t keep well, so while you can prep the cutting ahead of time, the saucing and tossing is best right before serving. Burgers: the cooked burgers will keep in the fridge for 1-2 days and can be reheated on the stove or in the microwave. I think they are better made and eaten fresh, but I am not above eating these as leftovers.
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