Name: Chicken Teriyaki Burgers with Sesame Slaw Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American with Asian influence
Ingredients: 1 lb. ground chicken; 1/4 cup teriyaki sauce; 1/2 cup panko breadcrumbs; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 2 tablespoons avocado oil (for frying); 4 brioche buns; 1/4 cup yum yum sauce (or mayo, sriracha, chili crisp, or preferred sauce); 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)

Jump to Recipe· 4.2 from 5 reviews

I am genuinely excited to share my Chicken Teriyaki Burgers with Sesame Slaw Recipe, which has become a personal favorite whenever I crave something both comforting and vibrant. This dish brings together juicy, flavorful chicken patties glazed with teriyaki sauce and a crisp, refreshing sesame slaw that adds the perfect crunch and brightness. The blend of sweet, savory, and tangy notes makes this recipe an irresistible choice for any meal, and once you try it, I’m sure it’ll win you over as it did me.

Why You’ll Love This Chicken Teriyaki Burgers with Sesame Slaw Recipe

When I first made these burgers, I was amazed at how the flavors work together. The umami-rich teriyaki sauce gently infuses the ground chicken, giving it a sweet and savory foundation that’s both familiar and delightfully fresh. The toasted sesame oil in the slaw brings a nutty aroma and a refreshing crunch, which creates a fantastic contrast to the juicy patties. This combination of textures and flavors hits all the right notes every single time, making me look forward to each bite.

Another thing I absolutely love about this Chicken Teriyaki Burgers with Sesame Slaw Recipe is how straightforward it is. You don’t need dozens of exotic ingredients or complicated steps — just a handful of pantry staples and fresh produce come together quickly without sacrificing any of that homemade goodness. Plus, whether it’s a busy weeknight dinner, a backyard gathering, or a casual weekend lunch, these burgers fit effortlessly into any occasion. I find they always impress guests and family alike, with minimal fuss on my part.

Ingredients You’ll Need

A metal bowl on a white marbled surface holds three main layers of ingredients side by side without mixing. On the left is a large pile of light tan bread crumbs with a fine, crumbly texture. On the right, smooth and soft ground meat is light pink in color. Above the meat, a dark brown sauce with visible sesame seeds covers part of the meat and spreads slightly toward the bread crumbs. Next to the bowl, a glass bottle with some dark sauce and sesame seeds inside sits on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simple yet essential ingredients, each carefully chosen to build layers of delicious flavor and texture. From the tender ground chicken and crispy panko breadcrumbs that form the patties to the bright and tangy slaw components, every item plays its part perfectly.

1 lb. ground chicken: My lean protein base, which keeps the burgers juicy without being heavy.
1/4 cup teriyaki sauce: Adds that signature sweet and savory glaze that makes this recipe unforgettable.
1/2 cup panko breadcrumbs: Essential for the right texture—light and airy to bind the patties without weighing them down.
1/2 teaspoon garlic powder: A subtle kick of flavor that complements the teriyaki beautifully.
1/2 teaspoon salt: Enhances all the flavors in the patties.
2 cups shredded cabbage: The crunchy base for the sesame slaw, bringing freshness and color.
1 tablespoon toasted sesame oil: Offers an irresistible nutty aroma and flavor to the slaw.
1 tablespoon rice vinegar: Adds brightness and a touch of tang to balance the creamy elements.
1 teaspoon sugar: Just enough sweetness to round out the slaw dressing.
1/2 teaspoon salt: To season the slaw perfectly.
1/4 cup chopped green onions (optional): Adds a fresh, mild oniony bite that lifts the slaw.
2 tablespoons avocado oil for frying: A healthy and neutral oil that sears the patties to golden perfection.
4 brioche buns: Soft and slightly sweet, the perfect match for the savory burgers and tangy slaw.
1/4 cup yum yum sauce (or mayo, sriracha, chili crisp, whatever sauce you like): My go-to creamy sauce that ties everything together with a flavorful punch.

Directions

Step 1: Make the Sesame Slaw by combining the shredded cabbage, toasted sesame oil, rice vinegar, sugar, salt, and chopped green onions (if using) in a medium bowl. Toss everything together until well coated. Give it a taste and adjust the seasoning if needed—sometimes I add a touch more vinegar for extra brightness.

Step 2: In a large bowl, mix the ground chicken, teriyaki sauce, panko breadcrumbs, garlic powder, and salt with your clean hands. I like to fold gently to keep the mixture tender but thoroughly combined.

Step 3: Form the mixture into 4 large patties, making sure they hold together well but aren’t packed too tightly. This helps them stay juicy while cooking.

Step 4: Heat the avocado oil in a skillet over medium heat until shimmering. Place the patties in the pan and cook for about 3-5 minutes on the first side, until they develop a beautiful golden crust and are mostly cooked through.

Step 5: Flip the patties and cook for an additional 2-3 minutes. To be safe, I use a meat thermometer to ensure they hit at least 165 degrees Fahrenheit in the center, which means they’re perfectly done and safe to eat.

Step 6: Wipe out the skillet if there are any browned bits left, then toast the brioche buns cut side down over medium-low heat for about 30 seconds to 1 minute, until lightly golden and warm. I love the extra texture and flavor this adds.

Step 7: To assemble, spread the yum yum sauce generously on both the top and bottom buns. Then place the warm teriyaki chicken patty on the bottom bun and pile on a generous helping of the sesame slaw. Top with the bun, press gently, slice into it, and get ready to enjoy an explosion of flavor. I promise, these burgers make life better.

Servings and Timing

This Chicken Teriyaki Burgers with Sesame Slaw Recipe makes 4 hearty servings, perfect for a small family or a group of friends. Prep time is approximately 10 minutes, mainly spent on mixing and shredding the cabbage for the slaw. Cooking takes about 15 minutes from start to finish, making the total time roughly 25 minutes. There is no resting time needed, so you can jump straight into assembling and serving while everything is still warm and fresh.

How to Serve This Chicken Teriyaki Burgers with Sesame Slaw Recipe

The image shows three open burger buns laid on a wooden board, each bun spread with a creamy white sauce on the top halves. Below, each bottom half holds a grilled burger patty with dark grill marks; two of these patties are topped with a heap of shredded green cabbage mixed with thin green strips, while the middle patty has no topping. The toasted buns show a golden brown color with slightly darker edges. There are also two mostly empty white plates on the white marbled surface around the board, one showing some leftover grilled bits. The scene is bright and simple, focused on the neat burger layers. photo taken with an iphone --ar 4:5 --v 7

I love serving these burgers right off the skillet when they are still warm, because the buns remain soft and the slaw keeps its delightful crunch. For sides, I often go with simple options like crispy sweet potato fries or a light cucumber salad that doesn’t compete but complements the bold flavors. A colorful vegetable stir-fry or steamed edamame are also fantastic choices to round out the meal.

Presentation-wise, I find that piling the slaw high on the burger gives it an inviting, rustic look. If I’m serving guests, a sprinkle of toasted sesame seeds or chopped green onions on top adds a fresh pop of color and texture. These burgers taste great at the table or even as a casual picnic option, so I keep extra napkins handy! For drinks, I enjoy pairing them with a cold jasmine tea or a crisp, chilled white wine like a Sauvignon Blanc. If you prefer something festive, a citrusy cocktail, such as a yuzu margarita, perfectly complements the sweet and savory notes.

These burgers are versatile enough for varied occasions — whether a quick weeknight dinner, a weekend party, or a laid-back gathering. Serving them hot ensures the flavors and textures shine, but if you have leftovers, they’re still enjoyable at room temperature or lightly reheated.

Variations

One of the reasons I adore this recipe is its flexibility. If you want to switch things up, you can try substituting ground chicken with ground turkey or even a firm tofu crumble to lean into a vegetarian version. For a gluten-free adaptation, simply replace the panko breadcrumbs with gluten-free breadcrumbs or crushed rice cereal. The teriyaki sauce is often available gluten-free too; I always double-check the label!

Flavor-wise, experimenting with different sauces for the burgers and slaw can be really fun. While I love the classic teriyaki and yum yum sauce combo, swapping the yum yum for spicy sriracha mayo or even a tangy kimchi mayo adds a new dimension. Try adding shredded carrots or radish to the slaw for extra crunch and color variations, or mix in fresh herbs like cilantro or mint for a herbal boost.

For cooking methods, if you’re pressed for time or prefer less oil, these patties also grill beautifully on a barbecue or grill pan, achieving a wonderful smoky char. Alternatively, baking them in the oven at 400°F for about 15-18 minutes, flipping halfway, is a hands-off approach that still delivers tender results. I always recommend checking the internal temperature to ensure safety and perfection!

Storage and Reheating

Storing Leftovers

If you happen to have any leftovers, I usually store the cooked patties separately from the buns and slaw to keep everything fresh. An airtight container works best—preferably glass or BPA-free plastic—and the cooked patties will stay good in the refrigerator for up to 3 days. The slaw also holds well for a couple of days, but I recommend keeping any creamy sauces separate to prevent sogginess.

Freezing

This recipe freezes nicely, especially the cooked chicken patties. To freeze, wrap each patty tightly in plastic wrap or foil, then place them in a freezer-safe zip-top bag or container. They can be frozen for up to 2 months without losing flavor or texture. I advise against freezing the slaw since the cabbage tends to wilt upon thawing, but you can always make a fresh batch quickly when you reheat the burgers.

Reheating

The best way to reheat the patties is in a skillet over medium-low heat with a splash of water or oil to maintain moisture, covering the pan to keep the heat even. This helps restore some crispness outside while warming through without drying them out. You can also reheat in a 350°F oven for about 8-10 minutes. Avoid microwaving if possible, as the texture can become rubbery. When serving leftovers, always add fresh slaw or sauce on the side to bring back that fresh crunch and brightness.

FAQs

Can I use ground turkey instead of ground chicken in this recipe?

Absolutely! Ground turkey is a great substitute and will work just as well in this Chicken Teriyaki Burgers with Sesame Slaw Recipe. Just be sure to mix gently to avoid compacting the meat and cook thoroughly to the same safe internal temperature of 165°F for juicy, flavorful burgers.

Is this recipe gluten-free?

As written, the recipe uses panko breadcrumbs and teriyaki sauce, which often contain gluten. However, you can easily make it gluten-free by choosing gluten-free panko or another binder like crushed rice crackers, and a gluten-free teriyaki sauce. Double-check your sauces and seasoning labels to keep everything safe for gluten-sensitive eaters.

Can I prepare the slaw ahead of time?

Yes, you can make the sesame slaw a few hours in advance or even the night before. The flavors tend to deepen as the cabbage absorbs the dressing, though it’s best to add any delicate ingredients like green onions right before serving to keep their brightness and crunch intact.

What can I substitute for yum yum sauce if I don’t have it?

Yum yum sauce is a creamy, slightly sweet Japanese-style sauce, but you can easily swap it with mayo mixed with a bit of sriracha, chili crisp, or even store-bought spicy mayo. Plain mayonnaise or aioli also works if you prefer something simpler, and those flavors pair beautifully with the teriyaki chicken and slaw.

Can I grill the chicken patties instead of frying them?

Definitely! Grilling adds a smoky flavor that complements the teriyaki beautifully. Preheat your grill and cook the patties over medium heat for about 4-5 minutes per side, making sure the internal temperature reaches 165°F. Watch carefully so they don’t dry out, and enjoy that lovely charred crust.

Conclusion

I hope you’re as excited as I am to try this Chicken Teriyaki Burgers with Sesame Slaw Recipe. It’s truly a winner in my kitchen—quick, delicious, and full of fresh flavors that make every bite joyful. Whether you’re cooking for yourself, family, or friends, this recipe never fails to bring smiles and satisfy hungry appetites. Give it a go, and I promise it’ll become one of your favorite go-to meals!