These are ground chicken patties mixed with a homemade teriyaki sauce, topped with a quick napa and purple cabbage slaw and a soy mayo. The whole thing comes together in under 30 minutes, and it feeds a table of people who want something more interesting than a plain burger without requiring anything exotic from the grocery store.
Before you start
The single most important thing with ground chicken patties is moisture management. Ground chicken is lean, and lean meat dries out fast — mixing the teriyaki sauce directly into the raw meat before forming patties is what keeps them tender rather than chalky. Do that thoroughly, but stop there: overworking the mix tightens the proteins and makes the texture rubbery. The second thing that matters is heat. Cook these patties to an internal temperature of 165°F (74°C) — ground poultry must never be served pink in the center. A meat thermometer takes the guesswork out entirely, which matters when you have a pan full of patties and hungry people waiting.
Troubleshooting
- Patties fall apart in the pan: Ground chicken has less fat than beef, so it holds together less naturally. If yours are crumbling, your pan probably wasn’t hot enough before you added them — a properly preheated pan sets the exterior quickly and helps the patty hold its shape. Let them cook undisturbed for at least 3 minutes before attempting to flip.
- Slaw is watery by the time you serve: Salt draws moisture out of cabbage fast. Dress the slaw no more than 10 minutes before serving, or keep the dressing separate and toss it at the table. This matters most if you’re feeding kids who take their time eating.
- Patties are cooked through but taste bland: The teriyaki sauce needs to be seasoned assertively before it goes into the meat — taste it first. If your soy sauce is low-sodium, the mix will need more. A flat patty is hard to rescue after cooking, so season at the mixing stage.
- Soy mayo is too thin: This usually means the ratio of teriyaki to mayo is off. Add the teriyaki a teaspoon at a time and stir between additions — skip the garnish on top of the mayo if you’re in a rush, not worth the extra dish.
- Patties stick to the grill grates: Ground chicken has almost no fat to self-baste. Brush the grates with oil right before the patties go on, and don’t move them until they release naturally — forcing them off early tears the crust and the patty.
Healthy Teriyaki Chicken Burgers
Ingredients
FOR THE TERIYAKI SAUCE:
½ cup chicken stock (chicken broth or chicken bouillon)
1 teaspoon cornstarch
3 tablespoons soy sauce
1 teaspoon ginger - grated
1 clove garlic - pressed
½ teaspoon hot sauce - Oelek hot sauce, depending on how hot you want it
FOR THE BURGER:
1 pound ground chicken (minced chicken)
¼ cup green onions (scallions or green shallots) - chopped
3 tablespoons teriyaki sauce - see above
4 slices cheddar cheese
4 pieces hamburger buns
FOR THE SLAW:
- 1 cups napa cabbage - shredded
- ½ cup purple cabbage
¼ cup carrots
1 tablespoon red wine vinegar
1 tablespoon olive oil
½ teaspoon sugar (white sugar)
1 pinch salt
FOR SOY MAYO:
4 tablespoons mayonnaise- 1 tablespoons teriyaki sauce
- ¼ tablespoons hot mustard
Instructions
- Grate the ginger.
- Press the clove of garlic through a garlic press.
- On the stove over medium heat in a small pot, add all the ingredients for the teriyaki sauce.
- Bring to a boil and lower the heat to low, and simmer for about 5 minutes.
- Run the sauce through a strainer and set it in the refrigerator to cool.
- Shred the napa cabbage, purple cabbage and carrots and placed them in a bowl.
- Add the vinegar, salt, sugar, and olive oil to a small bowl and stir rapidly. Add to the slaw and set aside.
- Chop the scallion and add to a small bowl.
- Add the ground chicken.
- Add 3 tablespoons of the Teriyaki sauce and mix together.
- Divide the ground chicken into 4 patties. Add salt and pepper but very little as the soy adds salt.
- Heat up a large skillet or griddle.
- Add the patties to the griddle and cook for 4 minutes, then flip (cover with a lid).
- If you are going to use pineapple, add them to the griddle too.
- While they are cooking in a small bowl, add mayo, 1 tablespoon of teriyaki sauce, and the Chinese hot mustard. Stir and set aside.
- Back to the patties. Now that you flipped them. Brush on the remaining teriyaki sauce and then add the cheese (optional) and cover with a lid.
Nutrition
Frequently asked questions
Can I make the patties ahead of time?
Yes — form the raw patties, layer them between pieces of parchment, and refrigerate for up to 24 hours before cooking. This actually helps them hold together better since the cold firms up the mixture slightly.
Can I freeze these chicken patties?
You can freeze them raw or cooked. Raw patties freeze well for up to 2 months — freeze them flat on a tray first, then transfer to a bag so they don’t stick together. Thaw overnight in the fridge before cooking.
What bun works best for a family with big appetites?
A sturdy brioche or potato bun holds up to the slaw and sauce without going soggy before everyone sits down. Avoid anything too soft or thin — it compresses under the weight of the toppings and makes the burger messy to eat.
My kids don’t like spicy food — can I leave out the hot mustard in the soy mayo?
Absolutely, just skip it and the mayo is still flavorful from the soy and teriyaki. You can split the batch and add the mustard to only the adult portions if you want both versions at the same meal.
How do I know the patties are done without cutting them open?
Use an instant-read thermometer inserted into the thickest part of the patty — you’re looking for 165°F (74°C) for ground chicken. The exterior will also be firm and opaque all the way through, with no pink visible at the edges.
Try these next
- Chicken Macadamia Sausage Rolls
- Japanese Pork Lettuce Cups
- Colombian Chicken Cheese Empanadas
- Fiery Lamb Churrasco Patties
