Chicken Teriyaki Burgers with Asian Slaw (and Sweet & Spicy Mayo)
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.
Ingredients
Burgers:
- 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
Asian Slaw:
- 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
Sweet & Spicy Mayo:
- ¼ cup mayo
- 2 Tbsp sweet chili sauce
- 2 tsp sriracha use more or less to taste
For Serving:
- 4 brioche buns or GF buns, or butter lettuce leaves for wraps
- Extra teriyaki sauce for drizzling (optional)
Let's Make It
- Make the slaw: In a medium bowl whisk rice vinegar, sesame oil, coconut aminos, and sesame seeds. Toss with cabbage, bell pepper, and shallot. Set aside to marinate.
- Make the mayo: In a small bowl, whisk mayo, sweet chili sauce, and sriracha until smooth. Chill until ready to serve.
- Form the patties: In a large bowl combine ground chicken, chives, breadcrumbs, garlic, teriyaki sauce, salt, and pepper. Mix gently just until combined; form 4 patties.
- Cook: Heat a lightly oiled skillet or grill pan over medium-high. Cook patties 5–6 minutes per side, until browned and the center reaches 165°F.
- Assemble: Toast buns if desired. Spread 1 Tbsp sweet & spicy mayo on the bottom bun, add a patty, a mound of slaw, and drizzle a touch of teriyaki if you like. Top and serve.