Go Back

Chicken Teriyaki Burgers With Sesame Slaw

Chicken teriyaki burgers with sesame slaw feature sticky, glossy teriyaki-glazed chicken patties topped with a crisp tangy cabbage slaw. Juicy pan-seared patties, a quick sweet-savory glaze, and a crunchy sesame finish all piled on toasted brioche buns.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
chill 15 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken Patties
  • 1.5 lb ground chicken
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 tsp fresh ginger, grated
  • 2 clove garlic, minced
  • 2 green onions, finely chopped
  • 1 tbsp cornstarch
  • 0.5 tsp black pepper
Teriyaki Glaze
  • 0.25 cup soy sauce
  • 2 tbsp honey
  • 1 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp fresh ginger, grated
  • 1 clove garlic, minced
  • 1 cornstarch + cold water (slurry)
Sesame Slaw
  • 2 cup shredded green cabbage
  • 1 cup shredded purple cabbage
  • 1 medium carrot, julienned
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp honey
  • 1 tsp soy sauce
  • 1 tbsp sesame seeds, toasted
  • 2 green onions, thinly sliced
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
Assembly
  • 4 brioche burger buns
  • 1 tbsp butter for toasting buns
  • 1 sliced avocado optional
  • 1 tbsp extra sesame seeds optional
  • 1 tbsp sriracha mayo optional

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the chicken patties
  1. In a large bowl, combine ground chicken, soy sauce, sesame oil, grated ginger, minced garlic, finely chopped green onions, cornstarch, and black pepper. Mix until just combined (do not overwork).
  2. Divide the mixture into 4 equal patties, about ¾ inch thick, then press a small indent in the center of each with your thumb. Refrigerate for 15 minutes to firm up.
Make the sesame slaw
  1. Toss the shredded green cabbage, shredded purple cabbage, and julienned carrot together in a bowl. Mix until evenly combined.
  2. In a small jar, whisk together rice vinegar, sesame oil, honey, and soy sauce until smooth. Pour over the slaw and toss well to coat.
  3. Scatter toasted sesame seeds and thinly sliced green onions over the slaw. Season with salt and pepper to taste.
  4. Cover and refrigerate the slaw so it improves as it sits. Chill while you make the glaze and cook the patties.
Make the teriyaki glaze
  1. In a small saucepan over medium heat, combine soy sauce, honey, brown sugar, rice vinegar, sesame oil, grated ginger, and minced garlic. Bring to a gentle simmer, whisking often.
  2. Stir in the cornstarch slurry, then cook 1–2 more minutes until glossy and thick enough to coat a spoon. Remove from heat.
Cook and glaze the patties
  1. Heat a large skillet or grill pan over medium-high heat with a light drizzle of oil. Cook patties for 5–6 minutes per side until cooked through (internal temperature 165°F / 74°C).
  2. In the last 2 minutes of cooking, brush each patty generously with teriyaki glaze. Cook just until the glaze caramelizes and sets into the meat.
  3. Transfer patties to a plate and let them rest briefly while you toast the buns. Resting helps the juices stay inside the patties.
Toast buns and assemble
  1. Toast the brioche burger buns in butter in the same pan, cut side down, over medium-high heat until golden and crispy—about 1–2 minutes. Keep warm.
  2. Assemble by placing a glazed chicken patty on the bottom bun. Pile a generous heap of sesame slaw on top, drizzle with extra teriyaki glaze, and cap with the top bun.
  3. Serve immediately. Add optional sliced avocado, extra sesame seeds, or sriracha mayo if desired.

Notes

For the juiciest patties, mix just until combined and refrigerate long enough for the texture to firm up before cooking. Store cooked patties and slaw separately in airtight containers in the fridge for up to 3 days; reheat patties gently until warmed through and refresh slaw with a quick toss. Freezing is not recommended for the slaw, but you can freeze uncooked formed patties for up to 2 months—thaw in the fridge before cooking. For a lower-sugar option, reduce the honey and brown sugar in the glaze by half and adjust with an extra spoon of soy sauce for balance.