Chicken Teriyaki Burgers

These juicy and flavorful ground chicken teriyaki burgers are doused in a sweet and savory teriyaki sauce and topped with grilled pineapple and sweet red onions.

I’ll be honest, for the longest time, I avoided ground chicken. I can work with ground beef, pork, and even ground turkey like in these honey sriracha meatballs, but I’ve always worried that ground chicken would be bland, boring, dry, and/or rubbery. For me, a “chicken burger” has always meant a whole chicken breast or thigh (see grilled chicken sandwiches and buffalo chicken burgers!), not the slimy ground stuff. It’s true that ground chicken is very lean and it is pretty easy for it to go tough and dry. It doesn’t have extra fat like in a typical beef burger patty, but as it turns out, with a little extra love (and seasoning), it can absolutely make a juicy, delicious burger! These homemade chicken teriyaki burgers have earned their place both in my heart and on our regular family table. They’re quick, easy, and kid-friendly! Exactly what we strive for around here.

I’m a fan of all things teriyaki, and it’s a flavor we use often in our house, for instance in these pineapple teriyaki chicken bowls I can’t get enough of. Since I don’t love the flavor of most store-bought teriyaki sauces, I came up with my own sweet and savory pineapple teriyaki sauce that takes 10 minutes to make tops, and beats store-bought by a mile, in my opinion. Plus, this homemade teriyaki sauce will keep well in the fridge for a couple of weeks! Freezing it is also a great option. These juicy chicken teriyaki burgers features a juicy, savory chicken patty generously coated in homemade teriyaki sauce, then topped with grilled red onions and sweet pineapple slices. It’s the perfect excuse to do some grillin’. Serve with a fresh side like this fresh cucumber salad for a perfect summer meal!

Why You’ll Love these Chicken Teriyaki Burgers

They’re better for you. If you want to enjoy a juicy burger, but you want to skip the red meat and extra fat without missing out on flavor – these chicken teriyaki burgers are it. They offer a leaner protein option than traditional beef burgers, so it’s high in protein but still low in calories.

They’re quick and easy. These chicken teriyaki burgers come together effortlessly, requiring only simple prep and quick cooking time, making them ideal for a fast, delicious meal. They’re customizable. They’re easily adaptable, you can add your favorite toppings or extra sauces to tailor them to your taste.

Ingredient Notes

Ground Chicken

You can opt for higher-fat ground chicken if available, as it helps keep the burgers juicy and flavorful. But, lean ground chicken works great too (that’s what I use).

Panko Breadcrumbs

I like to use panko breadcrumbs in my burger patty. These Japanese breadcrumbs are lighter and airier than traditional breadcrumbs, which helps to keep the patties moist without becoming too dense.

Mayonnaise

The mayonnaise adds moisture and a little extra fat to the patties, helping to bind the ingredients together and preventing your teriyaki chicken burgers from drying out during cooking.

Teriyaki Sauce

You can use either homemade or store-bought teriyaki sauce. If using store-bought, look for a brand with natural ingredients and no added sugars to keep the flavors balanced. I always use my homemade pineapple teriyaki sauce for these chicken burgers, it tastes fresher and the flavors are perfectly balanced to my taste. If you’ve purchased pineapple (canned or fresh) for the burgers, you can use the juice from the can, and/or squeeze some of the extra pineapple for the juice to use in the sauce!

Cilantro

Freshly chopped cilantro adds a bright, herby flavor that complements the sweet and savory notes of the teriyaki sauce. If you’re not a fan of cilantro, you can substitute it with flat-leaf parsley or simply omit it.

Kosher Salt and Black Pepper

Add your seasonings according to taste but be cautious with the salt if your teriyaki sauce is already quite salty.

Pineapple Slices

Both canned and fresh pineapple work well. Fresh pineapple will be slightly more acidic and firm, while canned pineapple is sweeter and softer. You can choose based on your preference for texture and sweetness in the burger. I like to buy a pineapple that has already been prepped and cored, from the refrigerators in the produce section of my grocery store.

Red Onion

Once grilled, red onions lose all of their bite and become super sweet and delicious. Slice your red onions intro thicker (at least 1/4 inch thick) slices, so they don’t fall apart or go through the grates of your grill. You can use a sweet yellow onion like Vidalia instead if you like. Grilled onions make for a great topping for these chicken teriyaki burgers!

Burger Buns

Choose soft, fresh buns that will hold up well to the juicy burger and teriyaki sauce. I used sesame seed brioche buns but you can also use regular brioche buns or just classic hamburger buns.

1. In a large bowl, mix together the ground chicken, panko breadcrumbs, mayo, 2 tablespoons of teriyaki sauce, chopped cilantro, salt, and pepper together until just combined. (Don’t overwork the mixture, or your burgers will be tough).

1. Form the mixture into four equal-sized patties, making a small indent in the center of each with your thumb. This will help them cook evenly and stop them from puffing up in the center as the cook. Place the patties on a plate and chill in the refrigerator for 30 minutes to firm up, while you grill the onions and pineapple.

1. While the patties are chilling, heat your grill pan on medium-high heat. Grill the pineapple slices and red onion onion slices for about 4-5 minutes on each side, or until the onions are softened and slightly charred. Remove from the grill and set aside.

1. Next, place the chilled patties on the hot grill. Allow them to cook for about 4-6 minutes on the first side. Then flip the patties and continue grilling for another 4-6 minutes, or until they are thoroughly cooked and a meat thermometer inserted into the center reads 165°F. Take care not to overcook them or they will be dry.

1. During the last few minutes of cooking, brush some teriyaki sauce on each side of the patties and flip them once more to lightly caramelize the sauce.

1. After removing the patties from the grill, let them rest for 5-10 minutes. During this time, quickly toast the buns on the grill if you like.

1. To assemble the burgers, place lettuce followed by each burger patty on a bun bottom, top with grilled onion, a pineapple slice, and cover with the bun top. Serve your chicken teriyaki burgers with extra teriyaki sauce on the side.

Tips to Make Juicy Chicken Teriyaki Burgers

• When combining your burger patty ingredients, mix just until everything is incorporated. Overmixing can make the patties tough once cooked.

• Refrigerate the patties for at least 30 minutes before grilling so that they don’t fall apart. This helps them hold their shape better on the grill.

• Make sure your grill is well-oiled before cooking the chicken patties to prevent sticking. This way, you can get a nice sear without losing any part of your patty to the grill.

• Cook the chicken on medium-high heat. A too-hot grill can char the outside of the burgers before the inside is done, while too low a heat can dry them out.

• While it might be tempting, avoid pressing down on the burgers with a spatula while they cook. This presses out the juices and can lead to dry chicken teriyaki burgers.

Topping Suggestions for Chicken Teriyaki Burgers

While a grilled pineapple and onion is a classic topping for these chicken teriyaki burgers, there are plenty of other toppings you can add!

• thin slices of ripe tomato
• avocado slices
• pickled cucumbers, carrots, or radishes
• mix mayonnaise with a bit of sriracha or your favorite hot sauce to make spicy mayo for your burgers
• crunchy homemade slaw
• crispy bacon slices
• a slice of mild cheese like mozzarella or provolone

Storage Instructions

Refrigerator

Place the cooked chicken teriyaki burgers in an airtight container and keep in the fridge for up to 3 days. If you’ve prepared the patties but haven’t cooked them yet, stack them with parchment paper or wax paper between each patty. These can be stored in the refrigerator for up to 2 days.

Freezer

Cooked or uncooked chicken patties can be frozen for up to 3 months. Wrap them well with plastic wrap and store in an airtight container to avoid freezer burn.