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Teriyaki Chicken Burgers with Bang Bang Pineapple Slaw

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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.

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

  1. 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.
  2. 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).
  3. 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.
  4. Brush the cooked chicken burgers generously with the teriyaki glaze.
  5. 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.
  6. Lightly toast the hamburger buns.
  7. 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.
  8. 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

Find it online: https://thefamilycooking.com/teriyaki-chicken-burgers-with-bang-bang-pineapple-slaw/