Teriyaki Glazed Chicken Burgers

Name: Teriyaki Glazed Chicken Burgers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1¼ lbs (570 g) ground chicken, 85/15 or 90/10 lean; 2 tbsp (20 g) fresh ginger, finely grated (about 1 inch of the root); 2 cloves (10 g) garlic cloves, minced; ⅓ cup (35 g) panko breadcrumbs; 1 tbsp (15 ml) low-sodium soy sauce; 1 tbsp (15 ml) mirin (sweet rice wine); ½ tsp (2½ ml) toasted sesame oil; 2 pieces (20 g) scallions, white and light green parts only, finely sliced; to taste kosher salt; to taste freshly ground black pepper; 2 tbsp (30 ml) vegetable oil or neutral cooking oil; ½ cup (120 ml) teriyaki sauce, homemade or store-bought; 3 tbsp (30 g) sesame seeds, white or mix of white and black, toasted; 4 pieces burger buns, split and lightly toasted

From the MyKitchenBank Kitchen

Juicy ground chicken patties infused with fresh ginger and topped with a glossy, sweet-savory teriyaki glaze. Pan-fried to golden perfection and finished with toasted sesame seeds for nutty depth. These burgers are light yet satisfying, perfect served on a toasted bun with fresh toppings.

Prep: 15 min
Cook: 20 min
Wait: 30 min
Total: 1 hr 5 min
Makes: 4 burgers

Save to My Kitchen Jump to recipe

Ingredients

4 servings

1¼ lbs (570 g) ground chicken, 85/15 or 90/10 lean
2 tbsp (20 g) fresh ginger, finely grated (about 1 inch of the root)
2 cloves (10 g) garlic cloves, minced
⅓ cup (35 g) panko breadcrumbs
1 tbsp (15 ml) low-sodium soy sauce
1 tbsp (15 ml) mirin (sweet rice wine)
½ tsp (2.5 ml) toasted sesame oil
2 pieces (20 g) scallions, white and light green parts only, finely sliced
to taste kosher salt
to taste freshly ground black pepper
2 tbsp (30 ml) vegetable oil or neutral cooking oil
½ cup (120 ml) teriyaki sauce, homemade or store-bought
3 tbsp (30 g) sesame seeds, white or mix of white and black, toasted
4 pieces burger buns, split and lightly toasted

Equipment (6)

10-inch (25 cm) or 12-inch (30 cm) nonstick skillet or cast iron pan
Small saucepan
Instant-read thermometer
Cutting board
Medium bowl
Fork or small whisk

Steps

Before you start

Remove ground chicken from the refrigerator 10 minutes before cooking to bring it closer to room temperature for even patty formation
If using panko breadcrumbs, lightly toast them in a dry skillet for 2–3 minutes to enhance their crunch and nutty flavor
Have all burger toppings prepped and burgers assembled components ready before cooking (buns, lettuce, tomato, pickles, etc.)

1
Toast sesame seeds
- Place sesame seeds in a dry skillet over medium heat.
- Toast, stirring frequently with a wooden spoon, for 2–3 minutes until fragrant and light golden.
- Transfer to a small plate and set aside.
- This step takes about 3 minutes.
+ Show details− Hide details
Ready when: Sesame seeds are fragrant and light golden
Tip: Watch the seeds closely—they can burn quickly if the heat is too high or you look away
2
Form burger patties
- Place ground chicken, grated ginger, minced garlic, panko breadcrumbs, soy sauce, mirin, sesame oil, sliced scallions, salt, and pepper in a medium bowl.
- Gently combine with your hands or a fork, being careful not to overwork the mixture (this makes the patties tough).
- Divide the mixture into 4 equal portions.
- Shape each portion into a ¾-inch-thick patty about 4 inches (10 cm) in diameter, leaving a shallow indent in the center with your thumb.
- This keeps the burgers flat as they cook instead of puffing up.
+ Show details− Hide details
Ready when: Patties are firm and hold together; indent remains in the center
Tip: Chill the patties for at least 15 minutes before pan-frying—this prevents them from falling apart in the skillet
3
Heat skillet and oil
- Place a 10-inch or 12-inch nonstick skillet or cast iron pan over medium-high heat.
- Add 2 tablespoons of vegetable oil.
- Let the oil heat until it shimmers and a tiny piece of chicken sizzles immediately when dropped in, about 2–3 minutes.
+ Show details− Hide details
Ready when: Oil shimmers and moves easily in the pan
Tip: If the oil smokes, the heat is too high—reduce it slightly to avoid burning the chicken
4
Cook first side of patties
- Carefully place all 4 patties in the hot oil, leaving space between them (about ½ inch).
- Do not move them for 5–6 minutes.
- They should develop a golden-brown crust on the bottom.
- The chicken will not stick once it's seared—trying to move it earlier will tear the crust.
+ Show details− Hide details
Ready when: Bottom is golden brown and releases easily from the pan
Tip: Resist the urge to press down on the burgers—this squeezes out moisture and makes them dry
5
Flip and cook second sideOven 165°F / 75°C
- Using a thin spatula, flip each patty.
- Cook on the second side for 4–5 minutes over medium-high heat until the second side is golden brown.
- Insert an instant-read thermometer horizontally into the thickest part of a patty—it should read 165°F (74°C) for food safety.
+ Show details− Hide details
Ready when: Second side is golden brown; internal temperature is 165°F (74°C)
Tip: Chicken continues to cook slightly after you remove it from heat, so pull it off the heat when the temperature reaches 163°F (73°C) if you prefer a slightly moister burger
6
Reduce heat and add glaze
- Reduce heat to medium.
- Pour ½ cup of teriyaki sauce evenly over all four patties in the skillet.
- Tilt and rotate the pan so the glaze coats the top of each burger.
- Let it simmer for 1–2 minutes, spooning the glaze over the patties as it bubbles and reduces slightly.
- The glaze should become thick and glossy, not runny.
+ Show details− Hide details
Ready when: Glaze is thick and glossy, coating the patties evenly
Tip: If the glaze seems watery, let it bubble a bit longer to reduce and concentrate the flavors
7
Toast buns and assemble
- While the glaze finishes, place the burger buns cut-side down in a separate skillet over medium heat (or use a toaster) for 1–2 minutes until lightly golden and warm.
- Transfer each glazed patty to a toasted bun.
- Top with your choice of fresh toppings: lettuce, tomato, sliced cucumber, pickles, or additional scallions.
+ Show details− Hide details
Ready when: Buns are lightly toasted and warm
Tip: Toasted buns add structure and prevent the burger from getting soggy from the glaze
8
Finish and serve
- Sprinkle the toasted sesame seeds generously over the top of each assembled burger.
- Serve immediately while the burgers are warm and the glaze is still sticky.
+ Show details− Hide details
Ready when: Sesame seeds are evenly distributed over the burgers
Tip: Add sesame seeds right before serving so they stay crispy and don't get absorbed into the glaze

Good to know

Tips

Fresh ginger and garlic are key to the authentic flavor—do not skip them. Dry ground ginger will give a harsher, less vibrant taste
Do not overwork the ground chicken when mixing—just combine until the ingredients are evenly distributed. Overworking develops gluten in the panko and results in dense, tough burgers
For the best crust, keep the pan at medium-high heat and do not fuss with the patties during the first sear. Patience rewards you with golden, caramelized exteriors
If you like extra glaze, reserve some teriyaki sauce to drizzle on the bun or serve on the side for dipping

Make ahead

Prepare and chill uncooked patties up to 8 hours ahead. Store covered in the refrigerator on a parchment-lined plate. You can also pan-fry the burgers and glaze them up to 2 hours ahead, then rewarm gently in a 300°F (150°C) oven for 5 minutes before serving with fresh toppings.

Storage & reheating

Room temperature: Burgers are best served immediately but will keep covered for up to 1 hour. Refrigerator: Store leftover cooked patties (without buns) in an airtight container for up to 3 days. Reheat gently in a 300°F (150°C) oven for 5 minutes or in a skillet over low heat with a splash of water. Freezer: Freeze uncooked patties on a parchment-lined tray, then transfer to a freezer bag for up to 3 months. Cook from frozen, adding 2–3 extra minutes per side.

Substitutions

mirin (sweet rice wine) → 1 tablespoon honey or light brown sugar. Mirin is traditional for sweetness and depth, but honey or sugar will give a similar sweetness if mirin is unavailable
toasted sesame oil → Omit it and increase soy sauce to 1.5 tablespoons. This loses the aromatic sesame note but the burgers will still be flavorful
panko breadcrumbs → Regular breadcrumbs or finely crumbled whole-wheat crackers. Panko stays crunchier, but standard breadcrumbs or crackers will bind the patties well
teriyaki sauce, homemade or store-bought → ¼ cup soy sauce + 2 tbsp honey + 1 tbsp rice vinegar + 1 tsp ginger + ½ tsp garlic, mixed together. Homemade teriyaki gives you control over sweetness and salt; use this if you want to avoid store-bought sauce