Japanese Teriyaki Chicken Burger

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⏱️ Prep Time: 15 min 🔥 Cook Time: 15 min

🕒 Total Time: 30 min 🍽️ Serves: 4

🛒 Ingredients

For the Patties:

  • Nonstick cooking spray 🥄

  • 1 lb ground chicken 🍗

  • ¼ cup panko (Japanese breadcrumbs) 🍞

  • 2 tbsp teriyaki sauce 🥢

  • 1 tsp grated ginger 🌿

  • 1 tsp grated garlic 🧄

  • 2 tbsp finely chopped green onions 🧅

  • ¼ tsp black pepper 🧂

  • 4 burger buns 🍔

Wasabi Mayo:

  • 3 tbsp mayonnaise 🥄

  • 1 tsp wasabi paste 🌶️

  • 1 tsp rice vinegar 🧂

Toppings:

  • 1 cup shredded napa cabbage 🥬

  • ½ cup julienned carrots 🥕

  • ¼ cup sliced pickled ginger 🧅

  • 2 tbsp toasted sesame seeds 🌾

📋 Instructions

1️⃣ Preheat Oven

Preheat your oven to 400°F (200°C). Lightly mist a baking sheet with nonstick cooking spray 🥄.

2️⃣ Prepare Patties

In a large bowl, combine ground chicken 🍗, panko 🍞, teriyaki sauce 🥢, grated ginger 🌿, garlic 🧄, green onions 🧅, and black pepper 🧂. Mix gently until just combined. Divide the mixture into 4 equal portions and shape into patties 🍔. Place them on the prepared baking sheet.

3️⃣ Bake Patties

Bake for 15 minutes, or until fully cooked (internal temperature reaches 165°F).

4️⃣ Make Wasabi Mayo

In a small bowl, whisk together mayonnaise 🥄, wasabi paste 🌶️, and rice vinegar 🧂 until smooth.

5️⃣ Warm Buns

Place burger buns in the oven during the last 2–3 minutes of the patties baking time to warm.

6️⃣ Assemble & Serve

Spread wasabi mayo on the bottom bun. Add a patty, then top with shredded napa cabbage 🥬, julienned carrots 🥕, pickled ginger 🧅, and sprinkle toasted sesame seeds 🌾 on top. Cover with the bun and serve immediately.

✨ Tips & Tricks

  • Spice Adjustment: Increase or decrease wasabi paste to dial in your perfect level of heat 🌶️.

  • Make Ahead: Prepare patties and wasabi mayo up to a day in advance and refrigerate.

  • Serving Suggestion: Serve with edamame or miso soup for an authentic Japanese-inspired meal 🥗.

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