Background on the Yakitori Chicken Burger with Teriyaki Glaze
The Inspiration Behind the Dish
The Yakitori Chicken Burger with Teriyaki Glaze is a modern fusion twist on the traditional Japanese yakitori skewers. Yakitori, which translates to “grilled chicken” in Japanese (焼き鳥), is a beloved street food commonly enjoyed in izakayas (casual Japanese pubs) and at food stalls. These skewers are typically cooked over charcoal, basted with a sweet-savory tare sauce (similar to teriyaki sauce), and grilled to perfection.
In creating this burger, the goal was to take the rich, umami-packed flavors of yakitori and deliver them in a handheld, Western-style dish. This recipe preserves the juicy texture and deep flavors of yakitori while adapting it into a gourmet burger format, making it an accessible and satisfying meal.
The Key Components
- Juicy Chicken Patties
- Unlike traditional beef burgers, this recipe uses ground chicken—a protein that lends itself well to absorbing the deeply savory flavors of soy sauce, mirin, and sesame oil.
- The addition of panko breadcrumbs and egg ensures the patties remain moist and tender while holding their shape.
- Fresh garlic and ginger provide that signature warmth and depth of flavor commonly found in Asian cuisine.
- A touch of sake (optional) enhances the natural umami notes, reminiscent of classic yakitori marinade.
- The Teriyaki Glaze
- Teriyaki sauce is integral to Japanese grilling, providing a glossy, caramelized coating that enhances the dish’s overall appeal.
- The balance of soy sauce, mirin, and honey creates a sweet-savory glaze that complements the chicken beautifully.
- The use of cornstarch slurry ensures the glaze thickens appropriately, forming a rich layer over each patty.
- The Perfect Assembly
- The choice of a brioche bun adds a slightly sweet contrast to the savory burger.
- Shredded cabbage provides a crisp, fresh texture that complements the tenderness of the patty.
- Kewpie mayonnaise, a Japanese staple, adds creaminess and an umami depth that elevates the burger.
- Scallions offer a mild onion-like sharpness, highlighting the dish’s bright, aromatic qualities.
The Influence of Japanese Yakitori Culture
Yakitori grilling is a practice steeped in history, dating back centuries in Japan. Traditionally, yakitori chefs master the art of balancing flavors by carefully charring the chicken over binchotan (Japanese white charcoal), developing a smoky aroma and irresistible glaze. Each yakitori skewer is meticulously basted, ensuring every bite bursts with flavor.
This burger incorporates all the signature elements of yakitori but transforms them into a more substantial and satisfying meal option. Instead of skewers, the ground chicken patty holds all the familiar umami flavors, while grilling imparts the same smoky character associated with authentic yakitori.
Why This Burger Stands Out
- A Balance of Flavors: The contrast between the sweet teriyaki glaze, umami-rich chicken patty, and the freshness of crisp cabbage ensures every bite is exciting and well-balanced.
- East Meets West Fusion: This dish seamlessly marries Japanese street food culture with the beloved burger format, making it a great introduction to Japanese flavors for those new to the cuisine.
- Perfect for BBQs and Casual Dining: Whether grilled outdoors or pan-cooked in the kitchen, it’s a dish that retains its appeal across different dining settings.
This Yakitori Chicken Burger with Teriyaki Glaze is more than just a meal—it’s a tribute to Japanese culinary traditions while embracing the ease and appeal of Western comfort food. Whether served at a backyard cookout, a casual dinner, or even a gourmet burger night, this dish guarantees a flavorful experience that captures the essence of yakitori in a fun, mouthwatering burger form.
Yakitori Chicken Burger with Teriyaki Glaze
Ingredients
For the Chicken Patties
- 1 lb ground chicken preferably a mix of dark and white meat
- 2 tbsp soy sauce low sodium preferred
- 1 tbsp mirin Japanese sweet rice wine
- 1 tbsp sake optional, adds depth
- 1 tsp sesame oil
- 2 cloves garlic minced
- 1 inch fresh ginger grated
- 2 tbsp panko breadcrumbs Japanese-style
- 1 egg large lightly beaten
- ½ tsp salt
- ¼ tsp black pepper
For the Teriyaki Glaze
- ¼ cup soy sauce low sodium preferred
- 2 tbsp mirin
- 2 tbsp honey
- 1 tsp cornstarch mixed with 2 tsp water
For Assembly
- 4 pieces brioche burger buns lightly toasted
- 1 cup shredded cabbage or lettuce
- 4 tbsp Japanese kewpie mayonnaise classic umami touch
- 2 tbsp scallions thinly sliced
Instructions
- In a large mixing bowl, combine ground chicken, soy sauce, mirin, sake, sesame oil, garlic, ginger, panko, egg, salt, and pepper. Mix gently until just combined. Do not overwork the mixture.
- Form the mixture into 4 equal-sized patties, about ¾ inch thick. Place them on a tray and refrigerate for at least 10 minutes to set.
- In a small saucepan over medium heat, combine soy sauce, mirin, and honey. Bring to a simmer, and then stir in the cornstarch slurry. Cook until the mixture thickens into a glossy glaze, about 2-3 minutes. Set aside.
- Heat a grill or grill pan over medium-high heat. Lightly oil the grates. Grill the chicken patties for about 4 minutes per side until they are golden brown and cooked through (internal temperature of 165°F).
- During the last minute of cooking, brush the patties generously with the prepared teriyaki glaze. Let the glaze caramelize slightly.
- Assemble the burgers: Spread kewpie mayonnaise on the bottom half of each brioche bun, add a handful of shredded cabbage, place the glazed chicken patty, sprinkle with scallions, and top with the other half of the bun.
Notes
- For extra umami, you can grill the buns with a light spread of butter.
- The patties can be made ahead of time and refrigerated for up to 24 hours before cooking.