Teriyaki Chicken Burgers

These teriyaki chicken burgers stay juicy (no dry patties) and are easy to make in just 20 minutes. Topped with caramelized pineapple and a refined sugar-free healthy teriyaki sauce, they’re a high-protein, healthy weeknight dinner that actually delivers on flavor.

5 from 9 votes

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Prep Time 10

Cook Time 10

Total Time 20

Serving burgers

Ingredients

Burgers:

1 lb ground chicken, preferably 94% lean
1 large egg
⅓ cup breadcrumbs, gluten-free if needed
⅓ cup thinly sliced scallions
2 large garlic cloves, minced
1 teaspoon grated fresh ginger
1 tablespoon low-sodium soy sauce
4-8 slices pineapple, fresh or canned
1 medium red bell pepper, de-seeded and cut into rings
4 buns of your choice, whole wheat, potato, brioche, or sourdough
Lettuce leaves

Pineapple Teriyaki Sauce (or use store-bought):

¼ cup low-sodium soy sauce, or tamari if gluten-free
¼ cup pineapple juice, or orange juice
2 tablespoon cold water
2 teaspoon arrowroot starch or cornstarch
1 tablespoon rice vinegar
1 - 2 tablespoon honey
½ teaspoon sesame oil
¾ - 1 teaspoon grated fresh ginger
1 large garlic clove, minced
Shortcut: Use ¼–⅓ cup store-bought teriyaki sauce instead of homemade.

Instructions

Mix the burgers: In a large bowl, gently combine the ground chicken, egg, breadcrumbs, scallions, garlic, ginger, and soy sauce. Do not overmix or the burgers will be tough.
Form patties: Divide the mixture into 4 equal portions and shape into patties about ¾-inch thick.
Grill the toppings: Preheat a grill or grill pan over medium-high heat and lightly grease. Grill the pineapple rings and red bell pepper for 2–3 minutes per side, until tender and lightly caramelized.
Cook the burgers: Grill the patties for 4–5 minutes per side, until fully cooked through.
Make the teriyaki sauce (optional): In a small saucepan, whisk together all sauce ingredients before turning on the heat. Bring to a boil, then reduce to medium-low and simmer for 4–5 minutes, whisking often, until thickened. Taste and adjust if needed.
👉 Or skip and use store-bought sauce.
Toast the buns: Drizzle the buns with a little olive oil and toast cut-side down on the grill or in a pan until golden.
Sauce the burgers: Coat each cooked patty with the teriyaki sauce, adding as much as you like.
Assemble: Place the burgers on toasted buns and top with grilled pineapple, red bell pepper, and lettuce. Enjoy!

Notes

Use Fresh Ginger and Garlic: Freshly grated ginger and minced garlic give the best flavor—don’t skip this for the most authentic teriyaki taste.

Use Store-Bought Teriyaki Sauce: Short on time? Use ¼–⅓ cup store-bought sauce. Look for one with simple ingredients and lower sugar.

Air Frying: Preheat to 375°F. Lightly spray the patties and air fry for 10–12 minutes, flipping halfway, until they reach 165°F. This method keeps them juicy with slightly crisp edges.

Ground Turkey: Ground turkey works well as a substitute. I recommend 94% lean for the best texture.

Gluten-Free: Use gluten-free breadcrumbs, tamari (gluten-free soy sauce), and gluten-free buns.

Storing: Store cooked burgers (without buns) in an airtight container in the fridge for up to 4 days.

Reheating: Microwave for 45–90 seconds or air fry at 350°F for 4–6 minutes until warmed through.

Nutrition Info: Nutrition does not include buns, but does include the teriyaki sauce and listed toppings. If you serve with buns, it will increase calories by ~100-120.

Nutrition

Course Lunch & Dinner

Cuisine Asian, Healthy

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!