Best Easy Teriyaki Chicken Burgers Recipes

TERIYAKI CHICKEN BURGERS WITH A TERIYAKI MUSHROOM SAUCE

Teriyaki Chicken Burgers With a Teriyaki Mushroom Sauce image

These bunless burgers are bursting with flavor. The recipe calls for sage and thyme, but poultry seasoning works just as well. Substitute a tablespoon of poultry seasoning for the sage and thyme. Also, I used a serrano pepper in mine, but if you don't care for the zip, you can omit it without affecting the overall taste of these burgers. Since these burgers have an Asian flavor happening, they work well served with fresh steamed or stir-fried veggies.

Provided by raisdbywolvz

Categories Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

1 lb ground chicken breast
1 medium onion, finely chopped
3 garlic cloves, minced
1/2 bell pepper, finely chopped
1 serrano pepper, seeded and finely chopped
1/2 cup breadcrumbs
2 tablespoons teriyaki sauce
1 tablespoon steak seasoning (I recommend Grill Seasoning)
1 teaspoon sage
1 teaspoon thyme
1 egg
2 tablespoons extra virgin olive oil
12 cremini mushrooms, sliced
1 tablespoon extra virgin olive oil
1 1/2 cups chicken stock
1/4 cup teriyaki sauce
1/4 cup cold water
1 tablespoon cornstarch
1 tablespoon butter
salt & pepper

Steps:

Heat oil in skillet.
Mix ground chicken with the next 10 ingredients. If mixture feels too moist, add in a bit more breadcrumbs.
Form into 4 patties and cook over medium high heat until golden brown on each side, turning patties once.
Remove patties to a plate and cover with a foil tent to keep warm.
Add a bit more olive oil to the skillet and brown the mushrooms.
When they've developed a nice color, season with salt and pepper.
Deglaze pan with chicken stock, scraping all the brown bits from the bottom of the pan.
Stir in teriyaki sauce.
Dissolve corn starch in water, then pour mixture into sauce. Stir well, and bring to a boil.
Sauce will thicken as it boils. Reduce the sauce a bit to concentrate the flavors.
Just before serving, drop in the butter and stir until melted to gloss the mushroom sauce.
To serve, spoon mushroom sauce over burgers. Enjoy!

Nutrition Facts : Calories 402.5, Fat 17.6, SaturatedFat 4.5, Cholesterol 129, Sodium 1379.2, Carbohydrate 25.3, Fiber 1.7, Sugar 8.2, Protein 35.1

TERIYAKI CHICKEN BURGERS (LIGHT)

Teriyaki Chicken Burgers (Light) image

From R. Reisman. Sweet burgers with nice flavours. Would used a bit less brown sugar next time as it the sauce is quite sweet!

Provided by Redsie

Categories Chicken Breast

Time 30m

Yield 5 burgers, 5 serving(s)

Number Of Ingredients 14

Ingredients

1/3 cup brown sugar, packed
3 tablespoons low sodium soy sauce
1 tablespoon water
3 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon cornstarch
1 1/2 teaspoons crushed garlic
1 1/2 teaspoons crushed fresh ginger
1 lb lean ground chicken breast
1 large egg
1/3 cup seasoned bread crumbs
3 tablespoons finely chopped green onions
2 teaspoons sesame seeds
3 tablespoons chopped cilantro or 3 tablespoons parsley

Steps:

To make the teriyaki sauce, place the sugar, soy sauce, water, vinegar, oil, cornstarch, garlic and ginger in a small skillet. Simmer for 3 minutes or just until thickened.
Remove 3 Tbsp for the chicken mixture.
To make the burgers, combine the chicken, egg, bread crumbs and green onion with the reserved 3 Tbsp of sauce. Form into 5 burgers.
Grill or sauté in a hot nonstick skillet sprayed with vegetable spray, for about 6 minutes per side, or until no longer pink.
Garnish with sesame seeds and cilantro. Serve with the remaining sauce.

Nutrition Facts : Calories 246.1, Fat 5.9, SaturatedFat 1.2, Cholesterol 95, Sodium 580.7, Carbohydrate 23.1, Fiber 0.8, Sugar 14.9, Protein 24.3

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