Jul 15, 2011

Teriyaki Chicken BurgersRecipe by Jamie Purviance

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Grocery List

Fresh Produce

  • 0.25 oz fresh Italian parsley
  • 4 scallions

Meat / Poultry / Seafood

  • 1 lb ground chicken (preferably thigh meat)

Oil and Spices

  • 2 tbsp extra-virgin olive oil
  • 0.5 tsp freshly ground black pepper
  • 0.5 tsp kosher salt
  • 1 tsp toasted sesame oil


  • 2 tsp Dijon mustard
  • 3 tbsp teriyaki sauce, such as Kikkoman®


  • 1 large eggs


  • 4 hamburger buns
  • 1.5 cup plain bread crumbs



  • 1 pound ground chicken (preferably thigh meat)
  • 1½ cups plain bread crumbs
  • ¼ cup minced scallions (white and green parts only)
  • ¼ cup finely chopped fresh Italian parsley leaves
  • 1 large egg, lightly beaten
  • 3 tablespoons teriyaki sauce
  • 2 teaspoons Dijon mustard
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

  • Extra-virgin olive oil

  • 4 hamburger buns, split


  1. In a large bowl combine the patty ingredients. Mix gently with your hands, being careful not to overwork the meat. Moisten your hands with water and shape the meat into four patties, each about ¾ inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty so the centers are about ½ inch thick. This will help the patties cook evenly and prevent them from puffing on the grill. Cover the patties with plastic wrap and refrigerate for about 1 hour.

  2. Prepare the grill for direct cooking over medium heat (350° to 450°F).

  3. Lightly brush the patties with oil. Brush the cooking grates clean. Grill the patties over direct high heat, with the lid closed as much as possible, until fully cooked but still juicy, 12 to 14 minutes, turning once. During the last minute of grilling time, toast the buns over direct heat.

  4. Remove the burgers and buns from the grill and serve with grilled onions, mustard, and mayonnaise, if desired.

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Teriyaki Chicken Burgers