Japanese · Dinner
Japanese Teriyaki Chicken Burger (Gluten-Free)
Ground chicken thigh is glazed in a tamari-based teriyaki sauce sweetened with mirin and brown sugar, then set on a gluten-free bun with shredded cabbage slaw and pickled ginger. Sesame seeds and scallion finish the patty, delivering a savoury-sweet, umami-forward burger built for weeknight eating.
$6
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
615Calories
42.6gProtein
28.9gFat
44.9gCarbs
14.1gSugar
4.1gFiber
1985mgSodium
168mgChol
7gSat Fat
695mgPotassium
96mgCalcium
3.5mgIron
0.6mcgVitamin B12
15mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
In a small bowl whisk the tamari, mirin, brown sugar, grated ginger and grated garlic until the sugar dissolves. Set the sauce aside.
2
Build
In a mixing bowl combine the ground chicken thigh with the sesame oil and a pinch of salt, then shape into one even patty about 3/4 inch thick.
3
Sear
Heat the vegetable oil in a skillet over medium heat. Cook the patty 5 to 6 minutes per side until browned with no pink at the center and internal temperature reads 165F.
4
Glaze
Pour the tamari sauce mixture over the patty in the skillet, add the cornstarch slurry, and simmer over medium-low heat 1 to 2 minutes, turning once, until the sauce thickens to a glossy coating.
5
Toss
In a small bowl toss the shredded cabbage with the rice vinegar and a pinch of salt, then set the slaw aside to soften while the patty cooks.
6
Toast
Place the split gluten-free bun cut-side down in a dry pan over medium heat for 1 minute until lightly golden at the edges.
7
Plate
Set the glazed patty on the bun base, top with the vinegared cabbage slaw and pickled ginger, scatter the sesame seeds and thinly sliced scallion over the top, then close with the top bun and serve immediately while warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g ground chicken thigh
- 22 gluten-free hamburger bun
- 4 tbsp4 tbsp tamari
- 2 tbsp2 tbsp mirin
- 2 tsp2 tsp brown sugar
- 2 tsp2 tsp cornstarch mixed with 1 tsp water
- 1 tsp1 tsp fresh ginger
- 2 clove2 clove garlic
- 1 tsp1 tsp sesame oil
- 90g90g shredded green cabbage
- 2 tsp2 tsp rice vinegar
- 2 tbsp2 tbsp pickled ginger
- 2 tsp2 tsp sesame seeds
- 22 scallion
- 2 tsp2 tsp vegetable oil
