Do you love chicken burgers as much as I do? If so, you are going to love these Tasty Teriyaki Chicken Burgers. Read along and get all my tips and tricks for an awesome ground chicken burger.
What Makes These Chicken Burgers So Good?
Everything. I mean everything. These really are the best teriyaki chicken burgers out there! Let me get a little more specific though.
The flavor of the burger itself is delicious. A well-seasoned burger is always appreciated, but especially when it is a chicken burger. It is meat that is blander and needs the seasoning.
The homemade teriyaki sauce is the perfect topping! You can always buy a teriyaki sauce, but honestly, it is pretty simple to make. Don't be shy here, these burgers are supposed to be MESSY!
Grilled pineapples. Teriyaki and pineapple go hand in hand. Unless you hate pineapple, don't skip.
These teriyaki burgers are made ground chicken, so it cooks very quickly. As long as everything is ready, everything is done in under 20 minutes!
- Chicken- I ground chicken breasts myself (I will explain below), but you can also buy ground chicken.
- Chili sauce
- Salt and Pepper
- Pineapple- I used fresh, but you can also use canned if you prefer.
- Teriyaki Sauce- This is the recipe I used, which I highly recommend. You can also buy it if you have a brand you like.
- Bun of choice- I made some rye pretzel buns, which I also recommend. Again, if you have a bun you prefer, you can always use that!
- Toppings of choice- I used lettuce and onions, but use whatever you like!
How To Make A Moist Chicken Burger
I know, cringy. Sorry, but what other word describes it better? Dry chicken burgers are not good, so let me share some of my favorite tips to avoid dry burgers.
The most important tip I can give is this- DO NOT OVERCOOK. Nothing will ruin a chicken or turkey burger faster than overcooking.
One thing to note about this is, there is a process called carry-over cooking that happens with all foods that are cooked or baked. There is still residual heat in the food after removing it from the heat source. That means it will still keep cooking even after it is removed.
This is really important to remember when you don't want to overcook these burgers. Pull them off a little earlier as they will keep cooking. So, while it is recommended to cook the chicken to 165 degrees, I never cook it more than 160 degrees.
Season well with moist ingredients. The chili sauce I added will do this for the recipe.
Step-By-Step For Making The Chicken Burgers
- Chicken- Did you know you can grind your own chicken? Throw it in the food processor, pulse a few times and it is ready to go. You don't want to over process this though. Just a few pulses will do. I use a Cuisinart Food Processor and love it. If you don't want to mess with this, you can always buy ground chicken.
- Season Your Chicken.
- Prep your pineapple slices.
- I grilled my burgers and on my Cuisinart Panini Grill. You can also cook them in a pan, or on the grill.
- Start by grilling your pinapple rings. I like to have them finished before the burgers, that way it is all ready to go when the burgers are finished.
- Form your burgers and grill.
- Place the burger on your bun.
- Top with teriyaki sauce, grilled pineapple, and toppings.
- Serve right away for best results!
- Now, sit back and enjoy. You deserve it!
Cutting The Pineapple Rings
The pineapple rings are simple to cut and grill. Start by peeling your pineapple. Then cut in ¼-1/2-inch slices. This will depend on how thick you like those slices on your burger. I didn't want mine too thick.
Now, cut out the tough center with a biscuit cutter.
Last grill on the grill or panini press like I did over medium-high heat until it is seared on each side.
Assembling The Burgers
Start by placing your burger on the bun of choice. Drizzle generously with teriyaki sauce. Yes, this is a messy burger. I promise you though, it is worth the mess.
Then layer with the grilled pineapple rings.
The last step is topping with your veggies of choice. I used red onions and lettuce. Avocados are also a really good option too.
FAQ Simple Teriyaki Chicken Burger
Yes. It is a really simple swap. These can also be made with beef too if you like!
Take out the bun and use a lettuce wrap instead. you can also use the low-carb keto wraps and bread if you prefer.
You can! However, fresh pineapple is so much better!
Side Dish Ideas
Wondering what to serve with those teriyaki chicken burgers? Let me give you a few suggestions!
- Broccoli cheese bites
- Asian-Style Sprouted Lentil Salad
- Healthy Spring Rolls
- Soba Noodle Salad
- Best fruit and nut salad
- Potato and green pea side dish
- Vietnamese veggie and sprout salad
Teriyaki Chicken Burgers
- food processor, 12 inch cast iron skillet
- 2 boneless skinless chicken breasts you can also use thighs if you prefer, or a mix of both.
- 2 teaspoons salt
- ¼ cup chili sauce
- 1 tablespoon minced garlic
- ½ teaspoon ground black pepper
- 3 tablespoons canola oil
Burger Assembly items
- 4 buns I used a rye pretzel bun, but use whatever you choose!
- grilled pineapple rings
- ¾ cup teriyaki sauce
- red onion slices
- Add chicken breasts to food processor. Pulse a few times to break up the chicken. You don't want to turn it to mush, but want it broken up. Add spices and pulse again. This time just to combine. Now, heat a cast iron pan on medium heat. You will want this to be really hot before you add your burgers,so take your time. Add the canola oil to pan once it is heated. Now, divide the chicken in 4. Press carefully into patties and add to the pan. This will stick to your fingers. If that bugs you, you can get your hands wet to form it. Or you can rub on just a little oil, or spray with pan spray. So, form your 4 patties and add them to the pan.Chicken cooks quickly, and with chicken breasts, dries out quickly. So, I only cook about 3-5 minutes per side. Time will vary a bit depending on how thick your burgers are and what you temp is you are cooking at. Everyone's cook top temp runs a little different. Now, let's start assembling the burgers. Start with the bun, of course, and add your chicken burger. Slather on plenty of teriyaki sauce. Then comes the pineapple ring, red onion and lettuce. Close up that burger and it is ready to go. These are best eaten right away. I don't recommend reheating either. Chicken just dries out too fast!Now, sit back and enjoy. You deserve it!
- ¾ cup low sodium soy sauce
- ½ cup brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon minced garlic
- 1 teaspoon ground ginger if you have fresh, that's even better. I didn't, so I used ground.
- 2 teaspoons sesame oil
- 3 tablespoons cornstarch
- 4 tablespoons water
- Add soy sauce, brown sugar, vinegar, garlic, ginger and sesame oil to small sauce pan. Mix and heat over medium heat. Bring to a low boil. In a separate, small bowl mix the cornstarch and water to form a slurry. Slurries are used as a thickener. I love to use cornstarch for this. Slowly pour the slurry into the Teriyaki sauce, whisking constantly. Continue to heat until it returns to a low boil and is thickened. The sauce is ready to go at this point. It is great on chicken burgers, like I am showing in this recipe, but also so good on salmon, beef, meatballs and any type of veggies.Now, sit back and enjoy. You deserve it!