Go Back Email Link
–+ servings
Yakitori Chicken Burger with Teriyaki Glaze

Yakitori Chicken Burger with Teriyaki Glaze

Elenor Craig
This Yakitori Chicken Burger with Teriyaki Glaze is a gourmet twist on the traditional yakitori skewers of Japan. Juicy, tender ground chicken is infused with rich umami flavors, then grilled to perfection and generously coated with a sticky, sweet teriyaki glaze. Served on a toasted brioche bun with crisp vegetables, this burger delivers a mouthwatering balance of smoky, savory, and slightly sweet notes.
No ratings yet
Print Recipe Pin Recipe Share on Facebook
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine Fusion / Other
Servings 4 burgers
Calories 371 kcal

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

Calories: 371kcalCarbohydrates: 22gProtein: 24gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 103mgSodium: 1904mgPotassium: 716mgFiber: 1gSugar: 13gVitamin A: 57IUVitamin C: 8mgCalcium: 37mgIron: 2mg
Did you give this recipe a whirl?Rate this Recipe !