Looking for a flavorful twist on chicken? This teriyaki chicken burger has it all! From a sweet coconut aminos teriyaki sauce to a very tender texture, I never knew chicken burgers could taste this good!!
Ground Chicken Burgers
Normally I find ground chicken burger recipes to be kind of tough and rubbery. Chicken just doesn’t have the same fat content as beef, so when you grill them, they can get a bit tough. One way around this is to use ground chicken thighs, which have a higher fat content and tend to be more flavorful. However, these can be extremely hard to find, and sometimes butchers are cranky about grinding them. Apparently they don’t bend their sanitation protocols for a blonde girl that bats her eyes and says pretty please….what the heck?!
Anyway, that’s really where the panko and egg come in here. It’s sort of like creating a massive, flavorful meatball. Normally you’ll see teriyaki chicken burgers paired with pineapple, but since that’s not allowed on a migraine elimination diet I went with mango. And you know what? I think it’s even more awesome than pineapple would be.
As for buns, I’ve recently found that Martin’s buns (which can be found at Target), are a good option.
Coconut Aminos Teriyaki Sauce
What makes this burger a little more migraine-friendly is it replaces soy sauce with coconut aminos. “But Alicia coconut is not allowed!” you say. Well, coconut aminos are a little different than coconut milk. They’re actually made from the sap of a coconut blossom – cool, right? One thing to watch for is some brands are still fermented, however I find that many still tolerate them very well.
I find coconut aminos have a sweeter flavor than soy sauce, so I don’t think a lot of sugar needs to be added here. You could also substitute the brown sugar for honey, if brown sugar doesn’t agree with you. Mixed with garlic, ginger, toasted sesame oil, and a touch of sriracha, this sauce is super flavorful. When it gets combined with the meat and grilled, you’ll really love the umami flavor it has.
How to Grill Chicken Burgers
The times I’ve recipe tested these teriyaki chicken burgers, I’ve found that they can be a little tough to grill. One tip is to chill the burgers for at least 30 minutes after you form them to help them stay together. You’ll also want to make sure your grill grate is properly oiled before grilling.
Also grilling chicken burgers are not the same as grilling beef – where pink is ok! You want your chicken to be cooked through and this means it would register an internal temperature of 165 degrees Fahrenheit. This usually takes about 4-5 minutes. This may mean you need to stay close to your chicken burgers and closely monitor them.
If grilling is too much for you or you don’t own one, these can also be pan-seared as well. The same rules apply – make sure they’re cooked through. These will take a little longer over medium high heat – about 6 minutes on the first side and 4-5 on the flip side.
Side Dishes for Teriyaki Chicken Burgers
To be honest, this is kind of a tough dish to pair. My favorite so far has been with a simple salad and potato chips. Potato chips basically go with any burger! Another item that would be great is grilled baby bok choy. I like to brush mine with a little toasted sesame oil and grill for 3 minutes per side, or until they’re slightly charred. Once removed from the grill, I brush with Pretty Thai Chili Sauce.
Other Asian-Inspired Recipes
Sweet and savory, this chicken burger is made with a coconut aminos teriyaki sauce and topped with mango. A perfect recipe if you want to switch up your summer burgers!
- 1 pound ground chicken
- 1/2 cup panko
- 3 scallions, chopped
- 1 large egg, beaten
- 1/4 cup cilantro
- 1 1/2 tablespoons grated fresh ginger
- 3 cloves garlic, minced
- 2 1/2 tablespoons coconut aminos
- 1 tablespoon light brown sugar
- 1 tablespoon toasted sesame oil
- 2 teaspoons sriracha
- kosher salt to taste
- 1/4 cup mayonnaise
- 2-3 teaspoons sriracha
- burger buns
- butter lettuce
- 1 large mango, thinly sliced
In a large bowl, combine the ground chicken with panko, scallions, beaten egg, chopped cilantro, ginger, garlic, coconut aminos, sugar, sesame oil, sriracha and a pinch of salt (1/4-1/2 teaspoon). Mix with hands till fully (and evenly) combined and form into 4 patties. Cover and chill for at least 30 minutes. Meanwhile, make the spicy mayo by combining the mayo with the sriracha sauce.
Prepare, clean, and oil grill grates and heat to medium-high. Grill for 4-5 minutes on one side, then flip and grill another 4-5 minutes until fully cooked through (165 degrees F).
Toast buns (if you like them that way) and spread with spicy mayo, top with butter lettuce, and add mango.
- If grilling is too much for you or you don't own one, these can also be pan-seared as well. The same rules apply - make sure they're cooked through. These will take a little longer over medium high heat - about 6 minutes on the first side and 4-5 on the flip side.
- It can be tough to find gluten free buns, but you can easily wrap this in butter lettuce instead. If you do find GF buns, you can use gluten free panko like Jeff's Creations or Aleia brand (both found on amazon)