Ingredients
For the Burgers
- 1 pound ground chicken
- 4 brioche buns
- 1/2 cup panko breadcrumbs
- 1 egg
- 3 tablespoons teriyaki sauce (prepared as below)
- 3 teaspoons garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon onion powder
- 1 tablespoon cooking oil (avocado oil recommended)
For the Teriyaki Sauce
- 1/4 cup low sodium soy sauce
- 1/2 cup water
- 1 tablespoon dark brown sugar
- 1 tablespoon honey
- 1/2 tablespoon avocado oil or olive oil
- 2 cloves garlic, grated
- 1/4 teaspoon ground ginger
- 2 teaspoons cornstarch mixed with 3 teaspoons water
For the Slaw
- 2 cups coleslaw mix
- 2 tablespoons mayonnaise
- 2 teaspoons apple cider vinegar
- 1 teaspoon white sugar
- 1/8 teaspoon salt
- Dash of pepper to taste
Instructions
- Season the Ground Chicken: In a large bowl, add the ground chicken and sprinkle with garlic powder, ground ginger, onion powder, and salt. Add the panko breadcrumbs and egg, then gently mix to just combine. Cover the bowl and refrigerate while preparing the teriyaki sauce.
- Make the Teriyaki Sauce: Heat avocado oil in a large non-stick pan over medium heat. Add the grated garlic and cook for 1 minute until fragrant. Stir in soy sauce, water, dark brown sugar, honey, and ground ginger. Mix well to dissolve the sugar. Whisk in the cornstarch-water mixture and simmer on medium-low for 5 minutes until the sauce slightly thickens but remains pourable.
- Prepare Burger Mixture: Reserve about 1/3 cup of the teriyaki sauce to baste the burgers. Add 3 tablespoons of the warm (not hot) teriyaki sauce to the ground chicken mixture and mix gently to combine. Pour the remaining teriyaki sauce into a separate bowl for serving. Wipe the pan clean in preparation for cooking the burgers.
- Shape the Patties: Form the chicken mixture into 4 equal-sized patties. Press a small indent in the center of each patty to prevent puffing up during cooking.
- Cook the Burgers: Heat 1 tablespoon of cooking oil in the cleaned pan over medium heat. Add the chicken patties and cook for 6 minutes. Flip the burgers, brush each with the reserved 1/3 cup of teriyaki sauce, and cook for an additional 5 minutes. Use a digital meat thermometer to verify the internal temperature reaches 165°F (74°C).
- Prepare the Slaw: While the burgers cook, mix together coleslaw mix, mayonnaise, apple cider vinegar, white sugar, salt, and pepper in a bowl. Stir well and set aside to let the flavors meld.
- Assemble the Burgers: Place each cooked chicken patty on the bottom half of a brioche bun. Spoon some of the reserved teriyaki sauce over the patty, add a generous amount of the prepared slaw, and top with the bun’s top half. Serve immediately and enjoy! Optional: dip in ranch dressing for extra flavor.
Notes
- Make sure the teriyaki sauce used for mixing into the chicken is not hot to avoid cooking the egg prematurely.
- Pressing an indent in the patties prevents them from puffing up and ensures even cooking.
- Use a digital meat thermometer to ensure the burgers are fully cooked and safe to eat.
- For a gluten-free option, substitute panko breadcrumbs with gluten-free breadcrumbs and ensure soy sauce is gluten-free.
- Leftover teriyaki sauce can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American with Asian influence
