Chicken Teriyaki Burgers with Sesame Slaw Recipe

These Chicken Teriyaki Burgers are amazingly simple while also being ridiculously delicious. Caramelized burgers that are fried up in minutes, a pile ...

By Alex

• Aug 03, 2026 • 0 Comments •

4.3

Chicken Teriyaki Burgers with Sesame Slaw Recipe

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Servings

4 People

These Chicken Teriyaki Burgers are amazingly simple while also being ridiculously delicious. Caramelized burgers that are fried up in minutes, a pile of sesame slaw on top, and a perfectly toasted bun. YUM.

What’s In This Post

Lindsay’s Notes

Coming in hot: the last recipe for this run of the SOS series, AND my new favorite recipe!

It’s super easy (thank you, store-bought sauces) and the flavors feel almost universally appealing. It’s the epitome of crowd-pleasing. In my life, it was quickly approved by all categories: kids, husband, and friends. And most importantly, VERY approved by me.

The simplicity but also the layers? The salty-sweet with the tangy and the buttery, sesame depth? I don’t exactly know what made me fall so hard and fast, but I could eat this every night for a week and not get sick of it.

Toasted brioche always does it for me – you get that signature crispy inside, soft-squishy-outside, and I’ve found that I really enjoy these with a shmear of yum yum sauce! It’s sweet, mild, creamy, and already in the fridge since we used it a couple weeks ago for that feisty chili crunch tofu.

The chicken teriyaki burgers themselves are juicy and caramelized, fry up in a matter of minutes, and the pile of sesame slaw on top is perfectly tangy and vinegary. I’m drooling just thinking about them. GO!

Make The Sesame Slaw

Toss cabbage with rice vinegar, sesame oil, salt, and sugar.

Toast Your Buns

I use brioche buns, and I toast them in a dry skillet over medium heat until golden and soft.

Make The Burger Mix

Just ground chicken, teriyaki, and panko, plus some salt and garlic powder.

Fry Your Burgers

I split the chicken into 4 chunks, form into burgers, and fry them in batches in a nonstick pan or grill pan.

Assemble The Teriyaki Burgers

I like to use Yum Yum sauce on the buns (top and bottom) and then top with a burger patty, slaw, and gently squish it together into one amazing sando.

Related: As long as you’ve got teriyaki sauce in the house, do NOT miss these Crunchy Roll Bowls – one of our most popular recipes!

Chicken Teriyaki Burgers Video

Description

Chicken Teriyaki Burgers

Sesame Slaw

Extras

Make the Sesame Slaw: Toss the slaw ingredients together. Taste and adjust.
Make the Burgers: Combine chicken, teriyaki sauce, panko, salt, and garlic powder in a large bowl. Mix with your (clean) hands until well-combined. Form into 4 large patties.
Fry the Burgers: Heat a bit of avocado oil over medium heat. Add the burgers to the hot pan and cook for 3-5 minutes until golden and mostly cooked through; flip to finish for another 2-3 minutes. Cook until no longer pink in the middle, or a meat thermometer registers at least 165 degrees Farenheit.
Toast Buns: Wipe out the skillet if there are burned bits left in the pan. Pop your buns into the skillet for just a second, cut side down over medium low heat, to get them lightly toasted.
Assemble Burgers: Spread top and bottom buns with yum yum sauce, place a burger, and top with the sesame slaw. Press burgers together, slice into it, and enjoy your life. I love these so much.

Notes

Burger Mixing: If the mixture is sticking to your hands while forming the burgers, try getting them a little bit wet with water. That usually helps me with the sticking.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Stovetop
Cuisine: Asian-Inspired

Keywords: chicken teriyaki, teriyaki sauce, teriyaki burgers, slaw, burger with slaw

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How Do You Make These Chicken Teriyaki Burgers Gluten-Free?

Here are the products I would use to make this gluten-free:

In place of the buns: Udi’s Gluten Free Burger Buns
In place of the teriyaki: Primal Kitchen Gluten Free Teriyaki Sauce
In place of the panko: finely chopped nuts, or crushed Rice Chex cereal

Can You Use a Different Kind Of Protein In These Burgers?

Yes! Other protein options:

What Brand Of Teriyaki Sauce Is Best?

I exclusively use SoyVay Veri Veri Teriyaki. I love that stuff.

What Goes Well with These Burgers?

Some ideas:

How Do These Burgers Keep As Leftovers?

Buns: these do well in storage, even after toasting! Just keep them in a ziplock-type bag for a couple days.
Cabbage: the slaw doesn’t keep well, so while you can prep the cutting ahead of time, the saucing and tossing is best right before serving.
Burgers: the cooked burgers will keep in the fridge for 1-2 days and can be reheated on the stove or in the microwave. I think they are better made and eaten fresh, but I am not above eating these as leftovers.

More Favorite Burger Recipes

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Tomato Avocado Salad with Edamame

I love summer salads like this Tomato Avocado Salad with Edamame that has an amazing cumin-lime vinaigrette! And did you know that edamame is low in net carbs and high in protein!

PIN Tomato Avocado Salad with Edamame to try it later!

This tasty Tomato Avocado Salad with Edamame is something I’d love to make over and over in the summer when fresh tomatoes are so good. And both edamame and avocado are healthy foods that always feel like a treat!

I first made this recipe years ago when frozen edamame was only available in the shell, at least at the stores where I shopped. But now I can get shelled edamame at Kroger near me, and they make it much easier to get this on the table. And recently I came across this recipe back in the archives and got inspired to make it again, and I think the new photos really show off the deliciousness of this combination!

If you’ve enjoyed edamame as an appetizer in a sushi restaurant, I bet you’ll enjoy them in this salad. And if you’re lucky enough to have fresh garden tomatoes, that will only make the salad better!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What is Edamame?

Edamame is the name for immature soybeans that are shelled out of the pod and then eaten, and they’re a favorite appetizer with Asian food. You can probably find shelled edamame, which I do highly recommend, and they are often sold frozen, near the frozen vegetables.

Is Edamame high in carbs?

Edamame does have some carbs, but it’s also very high in fiber. One cup of shelled edamame has about 13.8 carbs, but 8 grams of fiber, and edamame is also high in protein. Check out the nutritional information for edamame and you might be surprised.

How to store avocado so it stays good longer:

I used to look longingly at those big bags of avocados at Costco but never buy them because I couldn’t use that many avocados before they went bad. Then I learned that once avocados are ripe, if you keep them in the fridge they last for days and days without getting any softer. I wish I remembered who told me about this, because that bit of avocado storage information has changed my life.

How to Make Tomato Avocado Salad with Edamame:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

Dice the avocados, put in a bowl, then add fresh lime juice and stir until avocado pieces are all coated with lime.
Drain thawed edamame into a colander placed in the sink. Pat dry with paper towels if needed.
I took a photo of the edamame in a measuring cup to show you that a 12 oz. bag of frozen shelled edamame made almost exactly two cups of shelled edamame.
Cut tomatoes in half so you have 2 cups of tomatoes.
Slice green onions, more or less to taste.
For an easy dressing I whisked together lime juice, olive oil, ground cumin, Spike Seasoning, and Vege-Sal (links are affiliate links).
I love this dressing with lots of lime, but taste after you mix the dressing and see if you want to add a bit more olive oil.
Mix together tomato and edamame and toss with the dressing. (You might not need all the dressing.)
Then mix in avocado.
Serve salad right away.
This was surprisingly good when it had been in the fridge overnight, although I don’t think it would last more than one day.

Make it a Low-Carb Meal:

I would definitely eat this Tomato Avocado Salad with Edamame as just a whole-meal salad for a light lunch, but it would make a geat side dish for something like Grilled Fish with Lemon and Capers, Grilled Chicken Kabobs with Vegetables, or Marinated Grilled Flank Steak.

More Salads with Avocados

If you’re an avocado fan like I am, check out 26 Amazing Salads with Avocado.

Ingredients

2 small avocados
1 T fresh lime juice
2 cups cherry tomatoes
12 oz. frozen shelled edamame (see notes)
1/2 cup sliced green onion

Cumin-Lime Vinaigrette

4 T fresh lime juice
1/2 tsp. ground cumin
1 tsp. Spike Seasoning
1/2 tsp. Vege-Sal (or salt)
3 T extra-virgin olive oil (more or less to taste)

Instructions

Dice the avocados into a bowl, then add fresh lime juice and stir until avocado pieces are all coated with lime. (This keeps the avocado from turning brown
Thaw frozen edamame overnight in the fridge, then drain into a colander placed in the sink. I would pat them dry with paper towels after they dry,
Cut cherry or grape tomatoes in half until you have enough to make 2 cups of tomatoes. (Or use diced fresh garden tomatoes if you have some!
Slice about 1/2 cup of green onion, more or less to taste
Whisked together lime juice, olive oil, ground cumin, Spike Seasoning, and Vege-Sal (or a slightly smaller amount of salt) to make the dressing.\
I loved this dressing with lots of lime, but taste after you mix the dressing and see if you want to add a bit more olive oil
Mix together tomato and edamame and toss with the desired amount of dressing
Then gently mix in the chopped pieces of avocado
Serve salad right away, although this was surprisingly still quite good when it had been in the fridge overnight.

Notes

Twelve ounces of frozen shelled edamame is about 2 cups.

Recipe created by Kalyn.

Nutrition Information:

Yield:

Serving Size:

1

Amount Per Serving:
Calories: 198Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 263mgCarbohydrates: 11gFiber: 6gSugar: 2gProtein: 4g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Tomato Avocado Salad with Edamame is a great option for low-carb or Keto diets with only 5 net carbs per serving! All the ingredients here do have some carbs, but they’re also loaded with nutritional benefits, and edamame has lots of fiber so it’s low in net carbs. This is also good or for any phase of the original South Beach Diet, although it might be a bit of a splurge on fat for South Beach.

Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Diet Type index pages to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This favorite salad with tomato, avocado, and edamame was first posted in 2009, probably with a photo that would make me shudder now. The recipe was last updated in 2023, with greatly improved photos and more information.

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