Teriyaki Chicken Burger Recipe

Prep and Marinade

Trim excess fat from the chicken thighs and pat dry with paper towels. Place thighs in a shallow dish or zip-top bag.

Make the teriyaki marinade by whisking together soy sauce, mirin, sake, brown sugar, grated ginger, minced garlic and sesame oil in a bowl until sugar dissolves.

Pour half of the marinade (reserve the other half for glazing) over the chicken so it is well coated. Marinate in the refrigerator for at least 30 minutes and up to 4 hours. If short on time, marinate 15 minutes at room temperature.

When ready to cook, remove chicken from fridge and let sit 10 minutes to temper. Season both sides lightly with salt and pepper.

Heat vegetable oil in a heavy skillet over medium-high heat. Add chicken thighs, presentation-side down first if using skinless but with one side to brown, and sear 3-4 minutes without moving until a deep golden crust forms. Flip and cook another 3-4 minutes. Reduce heat to medium-low, pour reserved marinade into the pan and simmer.

Mix cornstarch with 1 tablespoon water to make a slurry. After simmering the marinade 2-3 minutes and the chicken is nearly cooked through (internal temp ~155°F/68°C), stir in the slurry to thicken the sauce and coat the chicken. Cook 1-2 more minutes until sauce is glossy and chicken reaches 165°F (74°C). Remove chicken and let rest 5 minutes then slice or leave whole.

While the chicken cooks, make the mayo dressing: combine mayonnaise, lime juice, sriracha (if using), grated garlic, sesame oil, salt and pepper in a small bowl. Taste and adjust seasoning — add more lime for brightness or sriracha for heat.

Refrigerate the dressing until assembly so flavors meld (at least 5 minutes).

Slice the burger buns in half and butter cut sides lightly. Toast in a skillet over medium heat until golden and crisp, about 1-2 minutes per side.

Spread a generous tablespoon of mayo dressing on the bottom bun. Pile on shredded cabbage or lettuce and some sliced cucumber to create a crunchy barrier that keeps the bun from getting soggy.

Place the teriyaki chicken on top of the greens. Spoon some of the thickened teriyaki pan sauce over the chicken for extra glaze. Sprinkle sliced green onions and toasted sesame seeds on top.

Add pickled ginger if using, then top with the other bun half. Serve immediately with extra mayo dressing on the side.