Inspired by one of my fave take out places in Montreal – Kazu, I recreated their Teriyaki Chicken Burger but with even more flavour. I don’t add any breadcrumbs to my meat – which naturally makes it gluten-free. You can also try making this with beef, turkey, salmon or tuna! Let me know how it turns out if you try it! Check out the recipe below ??⠀
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TERIYAKI CHICKEN BURGERS
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INGREDIENTS⠀
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PATTIES⠀
1 lb ground chicken⠀
2 chopped scallions ⠀
1 large egg, lightly beaten ⠀
2 Tbsp reduced-sodium soy sauce or tamari⠀
1 garlic clove, minced⠀
1/2 tsp garlic powder⠀
1/2 tsp ginger powder⠀
1/2 tsp onion powder 1 tsp toasted sesame oil ⠀
1/2 tsp kosher salt + freshly ground pepper ⠀
1/2 tbsp neutral oil ⠀
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TERIYAKI SAUCE⠀
1/4 cup reduced-sodium soy sauce or tamari⠀
2-3 Tbsp honey or maple syrup ⠀
2/3 Tbsp rice vinegar⠀
2 tsp grated fresh ginger⠀
2 garlic cloves minced ⠀
Salt and pepper, to taste⠀
Optional: 1-2 tsp sriracha, 2 chopped scallions, 1 tsp sesame seeds⠀
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- Prepare a parchment lined baking sheet. Make your patties by mixing all patty ingredients together until combined and gently forming patties of equal sizes, placing them on the baking sheet. I like to keep a little bowl of water near-by when forming the patties, to help with sticking. ⠀
- Drizzle neutral oil in a non-stick pan, and heat over medium-high. Add patties to the pan and cook on each side for 3-5 minutes, before flipping. ⠀
- While patties are cooking, mix all teriyaki sauce ingredients in a bowl. Once patties are cooked through 95% of the way, remove from the pan and set aside on a small plate.⠀
- Add your teriyaki sauce directly to the pan and allow to reduce for 2 minutes. Add the turkey burgers back into the sauce and cook on each side for another 2-3 minutes, until sauce reduces further and patties are glazed in the sauce.⠀
- Serve with a bun, over a salad or stir-fried veggies and rice!⠀
- Store in an airtight container in the fridge for up to 3 days and in a pan covered with a lid (to keep it from drying out).⠀
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Enjoy!⠀
Xo⠀
A⠀
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