Why I’ll Love This Recipe
I enjoy this recipe because it brings together bold Asian-inspired flavors in a burger that is easy to prepare. The homemade teriyaki glaze keeps the chicken moist and flavorful, while the Bang Bang pineapple slaw adds freshness, sweetness, and a little heat. I also like how these burgers are perfect for grilling, stovetop cooking, or meal prepping for the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Teriyaki Chicken Burgers
- ground chicken
- panko breadcrumbs
- egg
- garlic, minced
- fresh ginger, grated
- green onions, finely sliced
- soy sauce
- sesame oil
- salt
- black pepper
For the Teriyaki Glaze
- teriyaki sauce
- honey
- soy sauce
- rice vinegar
- cornstarch mixed with water (optional, for thickening)
For the Bang Bang Pineapple Slaw
- shredded cabbage
- shredded carrots
- pineapple, finely chopped
- mayonnaise
- sweet chili sauce
- sriracha
- lime juice
- salt
- black pepper
For Serving
- hamburger buns
- lettuce leaves
- sliced avocado (optional)
- sesame seeds
- extra green onions
Directions
- I combine the ground chicken, breadcrumbs, egg, garlic, ginger, green onions, soy sauce, sesame oil, salt, and pepper in a mixing bowl.
- I shape the mixture into equal-sized burger patties.
- I cook the patties on a grill or in a skillet over medium heat for about 5 to 6 minutes per side, or until fully cooked.
- While the burgers cook, I simmer the teriyaki sauce, honey, soy sauce, and rice vinegar until slightly thickened. If needed, I stir in the cornstarch slurry for a thicker glaze.
- I brush the cooked burgers generously with the teriyaki glaze.
- I mix together the cabbage, carrots, pineapple, mayonnaise, sweet chili sauce, sriracha, lime juice, salt, and pepper to make the Bang Bang pineapple slaw.
- I lightly toast the hamburger buns.
- I assemble the burgers by placing the glazed chicken patties on the buns and topping them with the pineapple slaw, lettuce, avocado if desired, sesame seeds, and green onions.
- I serve the burgers immediately while they are warm.
Servings and Timing
- Servings: 4 burgers
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
Variations
- I use ground turkey instead of chicken for a slightly different flavor.
- I grill fresh pineapple slices and add them to the burgers for extra sweetness.
- I substitute brioche buns for a softer, richer texture.
- I add pepper jack cheese for a creamy, spicy twist.
- I wrap the burgers in lettuce leaves instead of buns for a lower-carb meal.
- I increase the amount of sriracha when I want a spicier slaw.
Storage/Reheating
I store the cooked chicken patties in an airtight container in the refrigerator for up to 4 days. The pineapple slaw stays fresh for up to 2 days when stored separately. I reheat the chicken burgers gently in a skillet, oven, or microwave before assembling fresh burgers with the chilled slaw. I can also freeze the cooked patties for up to 3 months and thaw them overnight in the refrigerator before reheating.
FAQs
Can I grill these chicken burgers?
Yes. I often grill them over medium heat until they reach an internal temperature of 165°F (74°C), which gives them a wonderful smoky flavor.
Can I make the pineapple slaw ahead of time?
Yes. I usually prepare it a few hours in advance and keep it refrigerated so the flavors have time to blend together.
How do I keep chicken burgers from falling apart?
I use an egg and breadcrumbs to help bind the mixture, and I avoid flipping the patties too early while they cook.
Can I use store-bought teriyaki sauce?
Absolutely. I often use my favorite bottled teriyaki sauce to save time, then enhance it with a little honey and rice vinegar.
What side dishes pair well with these burgers?
I like serving them with sweet potato fries, roasted vegetables, grilled corn, potato salad, cucumber salad, or steamed rice for a complete meal.
Conclusion
I think these Teriyaki Chicken Burgers with Bang Bang Pineapple Slaw are a delicious way to bring fresh, bold flavors to burger night. The juicy teriyaki-glazed chicken, creamy pineapple slaw, and soft toasted buns create a perfect balance of sweet, savory, tangy, and spicy flavors. Whether I make them for a casual family dinner, a summer barbecue, or a weekend gathering, they always disappear quickly from the table.
PrintTeriyaki Chicken Burgers with Bang Bang Pineapple Slaw
These Teriyaki Chicken Burgers with Bang Bang Pineapple Slaw combine juicy chicken patties glazed in a sweet and savory teriyaki sauce with a creamy, slightly spicy pineapple slaw. They’re a flavorful, Asian-inspired burger that’s perfect for weeknight dinners or summer cookouts.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 burgers
- Category: Main Course
- Method: Grill
- Cuisine: Asian-Inspired
- Diet: Low Calorie
Ingredients
- 1 1/2 pounds ground chicken
- 1/2 cup panko breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, finely sliced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup teriyaki sauce
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional)
- 3 cups shredded cabbage
- 1 cup shredded carrots
- 1 cup finely chopped pineapple
- 1/3 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha
- 1 tablespoon lime juice
- 4 hamburger buns
- 4 lettuce leaves
- Sliced avocado (optional)
- Sesame seeds, for garnish
- Extra sliced green onions, for garnish
Instructions
- In a large bowl, combine the ground chicken, panko breadcrumbs, egg, garlic, ginger, green onions, soy sauce, sesame oil, salt, and black pepper. Mix gently and form into 4 equal patties.
- Cook the patties on a grill or in a skillet over medium heat for 5 to 6 minutes per side, or until the internal temperature reaches 165°F (74°C).
- Meanwhile, combine the teriyaki sauce, honey, soy sauce, and rice vinegar in a small saucepan. Simmer until slightly thickened, stirring in the cornstarch slurry if a thicker glaze is desired.
- Brush the cooked chicken burgers generously with the teriyaki glaze.
- In a separate bowl, mix together the cabbage, carrots, pineapple, mayonnaise, sweet chili sauce, sriracha, lime juice, salt, and black pepper to make the Bang Bang pineapple slaw.
- Lightly toast the hamburger buns.
- Assemble the burgers by placing a glazed chicken patty on each bun, then topping with lettuce, pineapple slaw, avocado if using, sesame seeds, and extra green onions.
- Serve immediately while warm.
Notes
- Substitute ground turkey for the chicken if desired.
- Add grilled pineapple slices for extra sweetness and smoky flavor.
- Use brioche buns for a richer texture or lettuce wraps for a lighter option.
- Store cooked patties in the refrigerator for up to 4 days and the slaw separately for up to 2 days.
- Freeze cooked chicken patties for up to 3 months and thaw overnight before reheating.
Nutrition
- Serving Size: 1 burger
- Calories: 590 kcal
- Sugar: 16 g
- Sodium: 980 mg
- Fat: 24 g
- Saturated Fat: 5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 43 g
- Cholesterol: 130 mg
