Teriyaki Chicken Burgers
dinner

Teriyaki Chicken Burgers

0 Servings
20 Minutes

You can customize these burgers however you like! They are great with pickled red onions and spicy mayo if you want to go the extra step, find both recipes in the recipe bank. You can use store-bought teriyaki sauce or make your own! Grab a couple of napkins, these are a tad messy but worth it.

INGREDIENTS


    Teriyaki Sauce:
  • .5
    Cup
    water
  • .25
    Cup
    low sodium soy sauce
  • 1
    Tablespoon
    cornstarch
  • 1
    Teaspoon
    grated ginger
  • clove(s) garlic, minced
  • 2
    Tablespoon
    brown sugar
  • 1
    Teaspoon
    rice vinegar
  • .5
    Teaspoon
    sesame ooil
  • For the Burgers:
  • 2
    boneless skinless chicken breasts, butterflied
  • Teriyaki Sauce
  • 2
    pineapple rings
  • .25
    Cup
    thinly sliced red onion
  • 2
    lettuce leaves
  • 2
    Tablespoon
    mayonnaise
  • 2
    whole grain buns
Plant-Based Option

Use veggie burgers in place of chicken breasts.

Gluten Free Option

Use GF soy sauce or tamari and GF buns.

INSTRUCTIONS

1.

Whisk together the water, low sodium soy sauce, cornstarch, ginger, garlic, brown sugar, rice vinegar, and sesame oil. Add to a small pot and bring to a simmer over medium heat. Cook 1-2 minutes until the mixture has thickened slightly.

2.

Grill the chicken until it has reached an internal temperature of 165 F. In the last couple minutes of cooking, brush the chicken with the Teriyaki sauce and add the pineapple (and buns if desired) to the grill. Alternatively, preheat the oven to 425 F and line a baking sheet with parchment paper. Place the chicken on the baking sheet and bake 15-20 minutes until it has reached an internal temperature of 165 F.

3.

When the chicken is cooked, brush with the remaining teriyaki sauce. Assemble the burgers with mayonnaise on the buns, top with the chicken, pineapple, red onion, and lettuce.

Nutrition Information

Calories
475 per serving
Carbs
60.5g per serving
Protein
32.6g per serving
Fat
12g per serving
Fiber
4.8g per serving
Sodium
836.5mg per serving
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