Teriyaki Chicken Burger
Burgers are always a good idea. The key to making it feel a bit different than every other burger night is tossing up a crunchy slaw topping and stirring up a creamy spread to put on the bun. These taste like the best teriyaki bowl in one handheld package and I could eat them once a week all summer. It helps that they take no time to whip up and the kids gobble them up without complaint. If buns aren’t your thing, this is delicious served over a bowl of rice topped with the slaw and thinned out sriracha sauce!
Ingredients:
Makes 8 servings
makes about 8 servings
Burger:
2 pounds ground chicken
1 cup breadcrumbs
½ cup coconut aminos
½ teaspoon garlic powder
½ teaspoon ginger powder
2 tablespoons coconut sugar
1 teaspoon salt
coconut oil or ghee for cooking
Sesame Slaw:
2 cups bagged coleslaw mix (or thinly sliced cabbage)
2 green onions thinly sliced
1 tablespoon rice wine vinegar
1 teaspoon toasted sesame oil
a pinch of salt
a pinch of sugar
Sriracha Lime Sauce:
2 tablespoons mayo (or greek yogurt)
1 teaspoon sriracha (our fav!)
juice of one lime
salt to taste
Buns for serving
(our favorites!)
Directions:
Preheat a wide skillet over medium heat. In a large bowl, mix the breadcrumbs, coconut aminos, garlic powder, ginger powder, coconut sugar, and salt well. Add the ground chicken and use a wooden spoon to fully incorporate the mixture together. Put a bit of coconut oil or ghee in the pan (these work well at high heat without burning!). Use a large spoon to scoop out about ⅛ of the mixture and roll it into a ball. Place the ball in the hot pan and carefully press it flat with your hand into a patty shape. We aren’t going for perfection here :) You’ll cook for about 4-5 minutes on one side, until nice and browned and then flip to cook on the other side.
While those are cooking, toss all of the slaw ingredients together in a large bowl, using your hands to gently squeeze the cabbage to soak up the flavors. In a small bowl, stir the sauce together. When the burgers are done cooking, set them aside and toast the buns in the pan before piling with the burger and toppings. Dig in!
