30 minute dinners

Chicken Teriyaki Burgers with Asian Slaw (and Sweet & Spicy Mayo)

Name: Chicken Teriyaki Burgers with Asian Slaw (and Sweet & Spicy Mayo)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 lb ground chicken; 2 Tbsp chives (chopped); ¼ cup breadcrumbs (use gluten-free if needed); 2 garlic cloves (minced); 2 Tbsp ⅛ cup teriyaki sauce (I like Kinder’s); Salt & pepper (to taste); 3 cups shredded cabbage (green or a mix); ½ red bell pepper (thinly sliced); 1 small shallot (thinly sliced); 2 Tbsp rice vinegar; 1 Tbsp sesame oil; 1 Tbsp coconut aminos (or soy sauce; use GF if needed); 2 tsp sesame seeds; ¼ cup mayo; 2 Tbsp sweet chili sauce; 2 tsp sriracha (use more or less to taste); 4 brioche buns (or GF buns, or butter lettuce leaves for wraps); Extra teriyaki sauce (for drizzling (optional))

August 20, 2025

Juicy Chicken Teriyaki Burgers topped with crunchy Asian slaw and a creamy sweet & spicy mayo—your new favorite twist on burger night! Make them on brioche or keep them gluten-free with GF buns or lettuce wraps. Ready in about 30 minutes.

Creator: Leslie Stokes

The Easiest Way to Switch Up Burger Night

I love a classic beef burger as much as anyone, but sometimes burger night needs a glow-up. Enter these Chicken Teriyaki Burgers: juicy ground chicken seasoned with a splash of teriyaki, garlic, and chives; topped with a crunchy Asian slaw for freshness; and finished with a sweet & spicy mayo that ties it all together. It’s familiar (we’re still doing burgers!) but fun enough to feel brand-new.

Why These Burgers Work (Especially on Busy Nights)

Fast: They’re on the table in ~30 minutes. Mix, sear, stack, done.
Balanced: Protein-packed patties + crisp slaw = flavor and texture in every bite.
Versatile: Brioche for a little indulgence, GF buns or lettuce wraps if you’re keeping it lighter.
Sauce that Slaps: The sweet & spicy mayo (mayo + sweet chili + sriracha) is creamy with just the right heat, and it loves the teriyaki notes in the burger.

Let’s Talk Components

The Patty: Ground chicken can dry out if overworked, so mix gently and cook just to 165°F. The breadcrumbs help with tenderness, and a touch of teriyaki seasons from the inside out.
The Slaw: Rice vinegar + sesame oil + coconut aminos = bright, nutty, savory. Toss with cabbage, bell pepper, and shallot and let it sit for 10 minutes—it softens slightly and gets even tastier.
The Sweet & Spicy Mayo: Three ingredients, ridiculous payoff. Spread on the bun, then add extra for dipping your fries (no judgment).

Serving Suggestions (Pick One—or All Five)

Grilled Pineapple – either on the burger or on the side to echo the teriyaki vibes.
Air-Fryer Sweet Potato Fries – sprinkle with sesame seeds and sea salt.
Cucumber Sesame Salad – thinly sliced cukes with rice vinegar and a pinch of sugar.
Garlic-Ginger Edamame – quick skillet toss with a little sesame oil.
Sesame Rice “Burger Bowls” – skip the bun and serve the patty over rice with extra slaw and mayo drizzle.

Gluten-Free Notes

Go with GF breadcrumbs and a GF sweet chili sauce, stick to coconut aminos, and use GF buns (or lettuce wraps) and you’re set—no flavor sacrificed.

Make-Ahead & Storage

Patties can be formed 1 day ahead; keep covered in the fridge.
Slaw stays crisp for up to 2 days.
Mayo keeps up to 5 days refrigerated.
Leftover cooked patties reheat well in a skillet over medium with a splash of water and a lid.