This is a grilled chicken thigh burger glazed with a soy-mirin teriyaki sauce and finished with a teriyaki mayo spread. It comes together in 40 minutes and the sauce does most of the flavor work, so it punches well above its effort level. Chicken thighs are cheap, the sauce ingredients are pantry staples, and the whole thing is genuinely worth making on a weeknight.
The technique that matters
The sauce does double duty — marinade first, basting glaze second — so how you handle the heat matters. Grill the chicken over medium-high and let it sit undisturbed for the full 6–7 minutes per side before flipping. Moving it early tears the glaze and you lose that slightly sticky, caramelized coating. When you baste, use the reserved sauce (the half that never touched raw chicken), not the marinade the chicken was sitting in. Brush it on in the last 2 minutes of each side so it caramelizes rather than burns. Pull the chicken when it hits 165°F (74°C) internal — thighs are forgiving but poultry needs to reach that temperature all the way through, no exceptions.
Shopping notes
- Mirin: If you can’t find it, use 2 tablespoons of dry sherry or rice wine plus an extra teaspoon of sugar. It won’t be identical but it works fine.
- Kewpie mayonnaise: Worth buying if your store carries it — it’s richer and slightly tangier than standard mayo. If not, regular full-fat mayo is a perfectly usable substitute. Don’t use low-fat mayo here; the teriyaki sauce already has a lot going on and low-fat mayo turns watery.
- Low-sodium soy sauce: The recipe calls for it for a reason. Regular soy sauce makes the sauce noticeably saltier and can overpower everything else. If regular is all you have, cut the amount by about a tablespoon and taste before marinating.
- Sesame seeds: Pre-toasted seeds from the spice aisle save a step. If you only have raw seeds, toast them dry in a pan for 2–3 minutes over medium heat until golden — skip this and they taste like nothing.
Storage and reheating
Cooked chicken thighs keep in an airtight container in the fridge for up to 3 days. Store the teriyaki mayo separately or it will make the bun soggy. To reheat, skip the microwave — it steams the chicken and kills the glaze texture. Instead, put the thighs in a dry skillet over medium heat for 2–3 minutes per side until warmed through and the glaze firms back up. The cooked chicken also freezes well for up to 2 months; thaw overnight in the fridge before reheating. The teriyaki mayo doesn’t freeze — make it fresh, it takes 30 seconds.
Mistakes to avoid
- Marinating in metal: The soy sauce and mirin are acidic enough to react with aluminum or uncoated metal bowls over time. Use glass, ceramic, or a zip-lock bag.
- Skipping the pat-dry step: After pulling the chicken from the marinade, give it a quick pat with paper towels. Excess liquid on the surface steams instead of sears and you won’t get any char.
- Letting the sauce reduce too far: If you simmer the teriyaki sauce past 5 minutes it gets very thick and turns bitter when it hits the hot grill. Pull it off the heat as soon as the sugar dissolves and the sauce coats a spoon lightly — skip the urge to keep cooking it down.
- Piling on wet toppings: Red onion and cabbage release moisture as they sit. Add them right before serving, not during assembly if you’re making these ahead, or the bottom bun turns to mush within minutes.
- Using chicken breasts straight from the fridge: Cold-center chicken breasts cook unevenly on a grill pan — the outside chars before the inside hits temperature. If you’re swapping in breasts, let them sit at room temperature for 15 minutes first and pound them to an even thickness.
Japanese Teriyaki Chicken Burger
Ingredients
- 500 g chicken thigh fillets boneless, skinless
- ½ cup soy sauce low-sodium preferred
- ⅓ cup mirin
- 2 tablespoons sugar
- 1 tablespoon ginger fresh, finely grated
- 1 tablespoon garlic minced
- 4 pieces burger buns lightly toasted
- ½ cup mayonnaise Japanese Kewpie preferred
- 1 cup cabbage finely shredded
- 1 medium red onion thinly sliced
- 2 tablespoons sesame seeds toasted
Instructions
- Begin by preparing the teriyaki sauce. In a saucepan, combine the soy sauce, mirin, sugar, ginger, and garlic. Bring the mixture to a gentle simmer over medium heat until the sugar has dissolved and the flavors meld, about 5 minutes.
- Allow the sauce to cool slightly, then place the chicken fillets in a shallow dish and pour half of the sauce over them, reserving the other half for basting. Marinate for at least 15 minutes.
- Heat a grill pan over medium-high heat. Remove the chicken from the marinade, letting excess marinade drip off, and grill for 6-7 minutes on each side, basting with reserved sauce, until cooked through and slightly charred.
- While the chicken grills, prepare the burger accompaniments. Lightly toast the burger buns, and in a small bowl, mix the mayonnaise with a dash of the reserved teriyaki sauce for added flavor.
- To assemble, spread the teriyaki mayo on each bun, place a chicken fillet, and top with shredded cabbage, red onion, and a sprinkle of sesame seeds. Serve immediately.
Notes
Nutrition
FAQ
Can I use chicken breast instead of chicken thighs?
Yes, chicken breast works here. Pound it to an even thickness of about ¾ inch so it cooks evenly, and watch the internal temperature closely — breast meat dries out faster than thighs once it goes past 165°F (74°C).
Can I make the teriyaki sauce ahead of time?
Yes, the sauce keeps in a sealed jar in the fridge for up to a week. Make a double batch and you’ve got a quick marinade ready for next time.
I don’t have a grill pan — can I cook this in a regular skillet?
A cast iron or stainless skillet works fine. You won’t get grill marks but the caramelized glaze will still form — just make sure the pan is properly preheated before the chicken goes in.
Is there a substitute for sesame seeds if I have an allergy?
Leave them out entirely — the burger is complete without them. Finely chopped roasted peanuts add a similar crunch if sesame is the specific allergen concern, but check your allergy profile since tree nut and sesame allergies sometimes overlap.
Can I cook these on an outdoor grill instead of a grill pan?
Absolutely, and it’s a good choice. Cook over direct medium-high heat with the lid open, and oil the grates well before the chicken goes on — the sugar in the teriyaki sauce sticks aggressively to dry grates.
More burger recipes to try
- Hawaiian Teriyaki Burger
- Korean Fried Chicken Burger
- Sweet Chili Chicken Burger
- Korean Rice Bulgogi Burger