There’s something magical about a burger that’s both comforting and bold.

These Chicken Teriyaki Burgers are juicy, flavorful, and topped with a crunchy sesame slaw that brings everything together.

Each bite is savory, slightly sweet, and packed with texture – and they come together surprisingly fast.

Why I Love This Recipe

Juicy and flavorful thanks to teriyaki sauce in the patties

Crispy sesame slaw adds freshness and crunch

Quick to prep and cook – ready in 30 minutes

Perfect for weeknight dinners or casual get-togethers

Customizable toppings – use any sauce you love

What You’ll Need (Ingredient Highlights)

Ground chicken – Light yet juicy, perfect for soaking up flavor

Teriyaki sauce – Adds a sweet and savory punch

Panko breadcrumbs – Helps bind the burgers and adds light texture

Garlic powder + salt – Simple seasoning for balance

Shredded cabbage – The base of our crunchy sesame slaw

Toasted sesame oil + rice vinegar – Nutty, tangy dressing

Brioche buns – Buttery, soft, and slightly sweet

Yum yum sauce – Creamy, spicy, or tangy – make it yours!

Pro Tips Before You Start

Don’t overmix the burger mixture – keep it just combined

Make slaw first so it has time to soak up flavor

Use a thermometer to make sure burgers hit 165°F

Toast those buns – it makes all the difference

Swap sauces to match your vibe – spicy mayo, chili crisp, or aioli!

How to Make Chicken Teriyaki Burgers

Step 1: Toss the Sesame Slaw

In a bowl, combine shredded cabbage, sesame oil, rice vinegar, sugar, salt, and green onions (if using).

Toss well and taste. Adjust seasoning if needed.

Set aside to let the flavors develop.

Step 2: Mix the Burger Patties

In a large bowl, add ground chicken, teriyaki sauce, panko breadcrumbs, garlic powder, and salt.

Mix with clean hands until evenly combined. Form into 4 burger patties.

Step 3: Cook the Patties

Heat avocado oil in a skillet over medium heat.

Add patties and cook for 3–5 minutes until golden on the bottom.

Flip and cook another 2–3 minutes until cooked through and no longer pink inside (internal temp should be at least 165°F).

Step 4: Toast the Buns

If needed, wipe out the skillet. Place buns cut side down in the skillet over medium-low heat.

Toast lightly until golden and warm.

Step 5: Assemble the Burgers

Spread yum yum sauce (or your sauce of choice) on both bun halves.

Place a burger on the bottom bun, top with sesame slaw, then cap with the top bun.

Press gently, slice, and enjoy!

What to Serve It With

Sweet potato fries or regular fries

Pickled cucumbers or kimchi for extra zing

A cold Asian noodle salad

Grilled corn or edamame

Iced green tea or a citrusy mocktail

Variations / Substitutions

Swap protein – Try ground turkey or plant-based meat

Make it gluten-free – Use GF panko and buns

Try different sauces – Hoisin mayo, wasabi aioli, or sriracha mayo

Use lettuce wraps instead of buns for low-carb

Add pineapple rings for a tropical twist

Storage & Leftovers

Cooked patties last 3–4 days in the fridge

Reheat in skillet or microwave with a splash of water

Slaw keeps well for up to 2 days – just stir before serving

Freeze patties (raw or cooked) for up to 2 months

Assemble fresh – store each component separately

FAQs

Can I grill these burgers instead of pan-frying?
Yes! Just brush the grill with oil and cook 4–5 minutes per side.

Can I use store-bought teriyaki sauce?
Absolutely – choose one that’s not overly sweet or thick.

What’s a good substitute for yum yum sauce?
Try mayo mixed with sriracha, hoisin, or garlic for a quick DIY version.

Can I prep the patties ahead of time?
Yes, shape and refrigerate them up to a day in advance.

Are these burgers spicy?
Not at all – but you can add chili flakes or spicy sauce for a kick.

Can I bake the burgers?
Yes – bake at 400°F for about 20 minutes, flipping halfway.

What can I use instead of cabbage?
Shredded romaine, kale, or pre-mixed slaw blends work great.

Final Thoughts

These Chicken Teriyaki Burgers are seriously satisfying – juicy, sweet-savory, and full of texture thanks to the slaw.

I love how quick they come together and how easily they adapt to whatever sauce or bun I have on hand.

They’re the kind of dinner I find myself craving again and again.