This is a ground chicken burger seasoned with soy sauce, mirin, ginger, and garlic, then brushed with a quick teriyaki glaze and served on a toasted brioche bun with shredded cabbage and Kewpie mayo. The whole thing comes together in 35 minutes, which makes it a genuinely useful weeknight option when you want something more interesting than a standard beef patty. The flavors are punchy without being complicated.
About the ingredients
- Mirin: A sweet Japanese rice wine — find it in the Asian aisle of most grocery stores or online. In a pinch, substitute 1 tablespoon dry sherry plus half a teaspoon of sugar per tablespoon of mirin.
- Kewpie mayonnaise: Richer and slightly tangier than standard American mayo because it uses only egg yolks and a touch of rice vinegar. Regular mayo works, but Kewpie is worth finding — most large supermarkets carry it now.
- Ground chicken: Dark-meat-only ground chicken stays noticeably juicier than all-white-meat. If your store only sells one kind, check the label — thigh-based blends are labeled as such.
- Sake: Listed as optional and it genuinely is. Leave it out and the burger still tastes great.
- Panko breadcrumbs: These are coarser than regular breadcrumbs and help the patty hold together without making it dense. Standard breadcrumbs are an acceptable swap.
The technique that matters
The most important step is getting the glaze right before the patties come off the heat. Combine the soy sauce, mirin, and honey in a small saucepan over medium heat, then stir in the cornstarch slurry and let it cook for about 60–90 seconds until it coats a spoon — it thickens fast, so don’t walk away. Brush it onto the patties in the last 2 minutes of cooking so it caramelizes slightly rather than just sitting wet on top. Ground chicken must reach 165°F (74°C) internal temperature; use an instant-read thermometer rather than guessing by color, since chicken patties can look done on the outside while still underdone in the center.
What can go wrong
- Patties falling apart on the grill: Ground chicken is stickier and softer than beef. Chill the formed patties in the fridge for 15–20 minutes before cooking — they’ll hold their shape much better on a hot surface.
- Glaze burning before the patty is cooked through: If you apply the glaze too early, the honey scorches. Wait until the patty is nearly done (internal temp around 155°F) before brushing it on.
- Soggy bun: The glaze is wet and the cabbage releases moisture. Toast the brioche bun cut-side down in a dry pan for 60–90 seconds right before assembly — skip the egg in the mix — it makes the patty mushy — and a toasted bun is your best defense against structural collapse.
- Flat, dense patties: Overworking the mixture compresses the proteins and squeezes out moisture. Mix just until the ingredients are combined and stop.
- Glaze that won’t thicken: The cornstarch slurry needs heat to activate. If the glaze stays thin, keep it on medium heat and stir — it usually needs a full minute of bubbling to set up properly.
Make-ahead notes
You can form the raw patties up to 24 hours ahead — stack them with parchment between each one, cover tightly, and refrigerate. The teriyaki glaze keeps in a sealed jar in the fridge for up to a week; just reheat it gently in a small saucepan before using since it will thicken further when cold. Cooked patties reheat well in a covered skillet over medium-low heat with a splash of water for about 3–4 minutes per side, which keeps them from drying out. For freezing, freeze raw formed patties on a baking sheet first, then transfer to a zip-lock bag; cook from frozen by adding 4–5 extra minutes to the cook time and confirming 165°F internal before serving.
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.
Nutrition
FAQ
Can I use ground turkey instead of ground chicken?
Yes — ground turkey works as a direct swap in the same quantities. Like chicken, it must reach 165°F (74°C) internal temperature; dark-meat ground turkey will stay juicier than all-white-meat versions, so check the label when you buy.
Can I cook these on a grill instead of a pan?
Yes, but oil the grates well and make sure they’re fully preheated before the patties go on — ground chicken sticks badly to lukewarm grill grates. Chilling the patties beforehand (see the failure modes section) also helps them survive flipping.
I don’t have brioche buns — what else works?
A standard potato roll or a soft sesame bun both work fine here. Avoid anything too crusty or dense; the patty and glaze are already substantial and a chewy bun makes the whole thing hard to eat.
How do I know when the patty is actually done without a thermometer?
Get a thermometer — ground poultry is the one case where visual cues are genuinely unreliable, since the patty can look fully cooked outside while still being underdone inside. A basic instant-read thermometer costs under $15 and removes all the guesswork.
More burger recipes to try
- Hawaiian Teriyaki Burger
- Korean Fried Chicken Burger
- Korean Rice Bulgogi Burger
- Sweet Chili Chicken Burger