MOS Burger Spicy Teriyaki Chicken Burger
Inspired by Japan’s beloved MOS Burger, this spicy teriyaki chicken burger layers lacquered, umami-rich chicken with a creamy, peppery Kewpie mayo and crisp lettuce on a soft bun. It’s a modern nod to classic teriyaki—balancing soy, mirin, and ginger—with a bright kick from shichimi togarashi and chili oil. The result is a burger that’s sticky-glossy, savory-sweet, and satisfyingly spicy—perfect for an elevated weeknight dinner or a crowd-pleasing weekend cookout.
Ingredients
For the Spicy Teriyaki Marinade & Glaze:
- 0.5 cup low-sodium soy sauce Kikkoman recommended for balanced salinity
- 0.33 cup mirin Mizkan brand preferred for authentic sweetness
- 2 tablespoons sake dry sherry works in a pinch; see tips for non-alcohol option
- 3 tablespoons light brown sugar, packed balances soy and adds gloss when reduced
- 2 tablespoons honey adds cling and floral sweetness to the glaze
- 1 tablespoon fresh ginger, finely grated use a microplane for a smooth paste and better infusion
- 2 teaspoons garlic, finely grated about 2 medium cloves; microplane for a smooth texture
- 1.5 teaspoons shichimi togarashi adjust to heat preference; use 1 tsp for milder heat
- 2 teaspoons toasted sesame oil just a few drops go a long way for aroma and depth
- 1 teaspoon cornstarch for a light slurry to set the glaze
- 1 tablespoon cold water mix with cornstarch to form slurry
For the Chicken:
- 1.5 lb boneless, skin-on chicken thighs 4 small to medium thighs; trim excess fat; skin-on yields best caramelization
- 1 tablespoon neutral oil canola or avocado oil for high-heat searing
For the Spicy Mayo:
- 0.5 cup Kewpie mayonnaise Japanese-style mayo for rich umami and silky texture
- 2 teaspoons Japanese chili oil (rayu) adds heat and toasted sesame aroma; adjust to taste
- 1 teaspoon shichimi togarashi peppery citrus heat in the mayo; optional but recommended
- 1 teaspoon fresh lemon juice Yuzu juice if available for a fragrant citrus lift
- 0.5 teaspoon soy sauce a splash deepens umami in the mayo
For the Assembly:
- 4 whole soft burger buns milk or potato buns; split for toasting
- 2 cups iceberg lettuce, finely shredded crisp texture to contrast the saucy chicken
- 0.5 cup scallions, thinly sliced green onions for freshness; optional garnish
- 2 teaspoons toasted white sesame seeds for nutty aroma and visual finish
Instructions
- Build the Teriyaki Base (5 minutes): In a medium bowl, whisk together the soy sauce, mirin, sake, brown sugar, honey, ginger, garlic, shichimi togarashi, and sesame oil until the sugar dissolves. The mixture should smell bright with citrusy pepper and warm ginger, and look glossy.
- Marinate the Chicken (30 minutes, chilled): Pat the chicken thighs dry. Transfer half of the teriyaki mixture to a zip-top bag or shallow dish with the chicken, turning to coat. Reserve the other half for the glaze. Marinate in the refrigerator for 30 minutes (or up to 12 hours for deeper flavor). After marinating, blot excess marinade from the chicken for better searing.
- Make the Spicy Mayo (5 minutes): In a small bowl, whisk Kewpie mayonnaise, chili oil, shichimi togarashi, lemon (or yuzu) juice, and soy sauce until smooth and lightly speckled. Taste and adjust salt or heat. Chill until ready.
- Reduce and Set the Glaze (4–6 minutes): Pour the reserved teriyaki mixture into a small saucepan and bring to a simmer over medium heat. Simmer for 3–4 minutes until slightly syrupy and the bubbles look small and active. Stir together the cornstarch and cold water, then whisk the slurry into the pan. Simmer for 30–60 seconds until the glaze becomes glossy and coats the back of a spoon. Keep warm on low.
- Cook the Chicken (12–14 minutes): Heat a large skillet over medium-high heat. Add the neutral oil. Place the thighs skin-side down and sear for 6–7 minutes until deep golden-brown and the fat renders. Flip and cook for 4–6 minutes more, or until the thickest part reaches 165°F (74°C). Spoon in a few tablespoons of glaze and toss to coat; let it bubble for 30–60 seconds to lacquer. Tip: If grilling, cook over medium-high heat (about 400°F/205°C) for 5–6 minutes per side; brush with glaze during the last 2 minutes. Oven option: Roast at 425°F (220°C) for 16–18 minutes, glazing in the final 2 minutes. Air fryer: 400°F (205°C) for 14–16 minutes, glaze at the end.
- Toast the Buns (1–2 minutes): Split the buns. Toast cut-sides down in a dry skillet over medium heat for 1–2 minutes until lightly golden and fragrant, or broil briefly until just kissed with color.
- Assemble (3 minutes): Spread spicy mayo on both cut sides of each bun. Add a fluffy mound of shredded iceberg to the bottom bun, then a glazed chicken thigh. Drizzle with extra glaze, sprinkle scallions and sesame seeds, and crown with the top bun. Rest for 1–2 minutes so the juices settle, then serve.
Notes
Chef’s Tips:
- Non-Alcohol Option: Replace sake with 1 tablespoon rice vinegar plus 1 tablespoon water.
- Extra Lacquer: After searing, remove the chicken briefly, wipe the pan, then return chicken with glaze to reduce directly on the meat for a stickier finish.
- Heat Control: For milder burgers, reduce shichimi togarashi in both the marinade and mayo by half. For hotter, add a pinch of cayenne or an extra teaspoon of chili oil to the mayo.
- Gluten-Free: Use certified gluten-free tamari in place of soy sauce and confirm your chili oil and shichimi are gluten-free.
- Chicken Swap: Boneless breasts work; pound to an even ½ inch and cook 4–5 minutes per side to 165°F (74°C).
- Faster Caramelization: Pat chicken very dry and don’t overcrowd the pan. A sprinkle of sugar (½ teaspoon) on the skin side helps deepen color faster.
- Rice-Bun Twist (MOS-inspired): Press warm sushi rice (about 2 ½ cups cooked) into 8 greased 3 ½-inch ring molds, chill to set, then pan-sear the rice “buns” in a little oil until crisp-golden on both sides.
Nutrition
Calories: 791kcalCarbohydrates: 35gProtein: 33gFat: 58gSaturated Fat: 12gPolyunsaturated Fat: 21gMonounsaturated Fat: 21gTrans Fat: 0.2gCholesterol: 178mgSodium: 1689mgPotassium: 732mgFiber: 3gSugar: 25gVitamin A: 1240IUVitamin C: 7mgCalcium: 84mgIron: 3mg
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