Teriyaki chicken burgers

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Let me just start this post by saying these teriyaki chicken burgers are not the easiest recipe I have posted. I will, however, post several shortcut suggestions if you are short on time. This can actually be a really quick meal if you simplify.

Anatomy of the teriyaki chicken burger

Okay, here is the layout. I made rye pretzel buns. If you want to skip this step, buy whatever bun you prefer. Next I made an awesome teriyaki sauce, recipe included below. Short on time, buy the sauce as well. Grill the pineapple. I didn’t want to fire up the grill, so I used my Cuisinart panini press and it worked perfectly. Last step is the burgers. I like to grind my own chicken, so I will include that recipe as well. If you have a decent food processor, it takes no time at all!

Homemade teriyaki sauce

Fist step is the teriyaki sauce. It is pretty simple to do. If you have the ingredients on hand, it comes together really quickly. Heat ingredients in a small heavy bottom pan.

I like my sauce thick, so I used a cornstarch slurry to thicken it. Again, it is a really simple, quick step.

After whisking in the slurry, heat again until it is thickened.

Pour into container and set aside while you finish the other steps in the burgers.

Grilled pineapple slices

Next is the pineapple. I really think fresh is best, but if you need to, use the canned rings. Start by peeling the pineapple. You do this by first cutting off the top and bottom. Next, cut down the sides.

Now, cut your rings. I used about a 1/3 inch slice. I know, weird measurement. I was a quilter forever. These slices weren’t quite 1/2 inch, but bigger than 1/4…sorry, long explanation.

Next cut out the center. I used my smallest biscuit cutter and it worked perfectly.

Now, if you don’t want to heat up the grill, the panini press works perfectly. My hubby bought this Cuisinart one for me a long time ago and I have used it so much! Love it.

You can brush the pineapple with butter if you like, but I think it marks really well on it’s own.

Making the chicken burgers

The burgers are so simple to make. You can use breasts, like I did. Or you can use boneless thighs. You can even use a mix of both. I prefer white meat, so that is what I used.

Throw the chicken into your food processor. I used my Cuisinart. This thing is such a beast and I have loved it for so long. Pulse a few times to break up the chicken.

Add in seasoning and pulse a few times again. You don’t want to turn the chicken to mush, just get it broken up and mixed together.

I love to cook mine in the Lodge cast iron skillet as opposed to the grill. It just holds together better in the skillet. Make sure it is hot when you get ready to cook the burgers. Coat with canola oil too. It will try and stick even if your pan is seasoned well.

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.

Next is your grilled pineapple.

Then red onions and a green leafy green. This is of course a personal preference. You can use whatever toppings you want.

I served our burgers with a simple radish and green pea salad. It is also great with Thai slaw or…chips, our personal favorite with any burger.

Okay, now, let me tell you how easy the fresh radish and green pea salad I made is. Slice your radishes, mix them with green peas. Drizzle it all with fresh lemon juice and a touch of olive oil. Sprinkle everything with salt and pepper and you are done! See, so simple!

Need a vegetarian or vegan option to go with the chicken burgers? We have plenty of meals in mixed company- food preferences. If you find yourself there, how about these black bean burgers? Serve them and the teriyaki chicken burgers and everyone will be happy!

Teriyaki Sauce

This simple to make teriyaki sauce will have you wondering why you have been buying it all these years.
Course condiments
Cuisine Asian
Keyword homemade teriyaki sauce, simple teriyaki sauce, teriyaki chicken, teriyaki sauce
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 cups
Author Amy- A Red Spatula


  • 3/4 cup low sodium soy sauce
  • 1/2 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!

Teriyaki Chicken Burgers

The sticky, messy burgers are so worth every minute you will have to spend washing your face and hands after it is over!! They are so good!
Course Main Course
Cuisine Asian
Keyword chicken burgers, homemade chicken burgers, homemade teriyaki chicken burgers, homemade teriyaki sauce, teriyaki chicken, teriyaki chicken burgers
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Author Amy- A Red Spatula


  • 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
  • 1/4 cup chili sauce
  • 1 tablespoon minced garlic
  • 1/2 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
  • 3/4 cup teriyaki sauce
  • red onion slices
  • lettuce


  • 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!

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