Teriyaki Chicken Burgers Recipe - Allrecipes.com
Teriyaki Chicken Burgers Recipe
  • READY IN 30 mins

Teriyaki Chicken Burgers

Recipe by  

"My family wasn't that thrilled with the taste of turkey burgers and I was watching my intake of beef. I started experimenting with ground chicken in my burgers and was mildly surprised with the outcome. The family likes these better than beef burgers! I usually make this when I bring the chicken home from the market. It makes for a quick meal on a weeknight. It just doesn't get any easier! These are served on Belle's® Hamburger Rolls which are totally off the hook!"

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Ingredients Edit and Save

Original recipe makes 6 burgers Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. Combine ground chicken and pineapple in a large bowl; season with salt and black pepper. Mix jalapeno pepper, pressed garlic, and 2 tablespoons teriyaki sauce into the chicken mixture. Continue mixing with your hands until evenly combined.
  3. Cook burgers on preheated grill until no longer pink in the center and the juices run clear, 7 to 10 minutes per side, basting the burgers with remaining 3 tablespoons teriyaki sauce. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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Reviews More Reviews

Most Helpful Positive Review
Oct 29, 2012

We add a few more jalapenos & throw them in the freezer while we heat the charcoal grill up to let them set a bit. Very yummy!

Most Helpful Critical Review
Sep 13, 2012

These were ok. I used teriyaki marinade because I had an open bottle in the fridge. That may have been why I was underwhelmed. This recipe has potential though. I will try it again and tinker with it. Maybe some kind of spiced mayo will do the trick. Thanks for sharing!


8 Ratings

Apr 19, 2015

Just posting a few hints to those of you trying them. I had in the initial recipe that I sent to allrecipes that you need to have wet hands when you pad these out. Ground chicken is a much wetter consistency than beef or turkey. We have had these with toppings of cheddar cheese and bacon, extra pineapple slices, avocado and just tonight we tried the new Siracha Ketchup on the market. That was a winner! It doesn't hurt if you want to make a batch and freeze them....that's probably one of the easiest ways to handle them, however I've made them so much that I find it's just easier to keep my hands wet. Hope these hints help....enjoy!

Mar 22, 2015

I've made these more than once. I substitute the terryaki with 1/4 cup of sweet Vidalia onion dressing and they are wonderful.

Mar 11, 2015

Delicious! Full of flavor and easy to make.

Dec 16, 2012

Pretty good! I was surprised that the consistency was a little 'wet'- and didn't hold shape like it would if it was just ground beef or chicken. But they still grilled fine- I used my indoor grill (plates on top and bottom. I started just glopping it into a ball and the grill pressed it down nicely. Tasted better than just plain burgers. Probably will use more pepper next time (I didn't use jalapenos.)

Jun 22, 2015

Delicious flavor combination. Had to add about half a cup of plain bread crumbs to form the patties - too loose to form without the breadcrumbs. Will make again.


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  • Calories
  • 134 kcal
  • 7%
  • Carbohydrates
  • 9.3 g
  • 3%
  • Cholesterol
  • 46 mg
  • 15%
  • Fat
  • 2.4 g
  • 4%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 18.2 g
  • 36%
  • Sodium
  • 936 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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