Teriyaki Chicken Burgers with Homemade Glaze by Xena’s Kitchen

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Xena’s Kitchen

Hey, I'm Xena! I cook the kind of food that makes people wander into the kitchen asking, "What smells so good?" Around here, you'll find easy dinners, comfort-food favorites, and recipes that don't require a culinary degree or a 47-step process. Xena's Kitchen is where I share the meals I actually crave: bold flavors, cozy vibes, and dishes that make you want to lick the plate (no judgment here.)
I love food that feels like a warm hug - simple, flavorful, and made for real life. If you're into meals that make you smile, you're in the right place. So, Grab a fork - let's make dinner the best part of the day.

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These chicken burgers pair ground chicken patties with a homemade teriyaki glaze and cooked pineapple. The recipe forms four patties, cooks them in a lightly oiled nonstick skillet, then finishes them in the glaze.

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Watch How to Make It

Garlic and freshly grated ginger appear in both the patties and the glaze, while green onions, panko, egg, black pepper, and onion powder are included with the ground chicken. Pineapple chunks are cooked separately in the same skillet after the burgers are glazed.

Close-up of a breaded chicken sandwich topped with a slice of melted cheese, a thick ring of red onion, and drizzled dark sauce.

Why You'll Love This Recipe

The chicken patties are made from ground chicken with panko breadcrumbs, egg, green onions, garlic, ginger, black pepper, and onion powder. Once formed, they cook in a skillet until their centers reach 165 degrees.

The glaze is prepared in a small saucepan with low-sodium soy sauce, water, honey, rice vinegar, garlic, and ginger. A cornstarch and cold-water slurry is stirred in after the sauce simmers, bringing it to a glossy and slightly thickened finish.

Four raw meat patties cooking in a skillet, with a single pineapple ring in the center being drizzled with liquid.

Ingredients You'll Need

The burger patties start with lean ground chicken, whole-wheat panko breadcrumbs, and an egg. Finely chopped green onions, minced garlic, freshly grated ginger, black pepper, and onion powder are combined with them before shaping the patties.

For the homemade teriyaki glaze, use low-sodium soy sauce, water, honey, rice vinegar, minced garlic, and freshly grated ginger. Cornstarch and cold water are mixed together separately before being added to the simmering sauce.

Pineapple chunks are cooked in the skillet after the chicken burgers. The instructions also allow for leaving the pineapple whole.

A mixing bowl containing raw ground meat, a cracked egg, and a mound of breadcrumbs.

Make the chicken patties

Combine ground chicken, panko, egg, green onions, garlic, ginger, pepper, and onion powder. Form into 4 burger patties. Heat a nonstick skillet with a light coating of olive oil.

Cook patties approximately 5-6 minutes per side, depending on thickness, until the center. reaches 165°. Make the homemade teriyaki glaze: Combine soy sauce, water, honey, vinegar, ginger, and garlic in a small saucepan. Simmer gently for 2-3 minutes.

Mix cornstarch with cold water. Stir slurry into sauce and simmer until glossy and slightly thickened. Glaze those burgers!

Minced garlic sizzling in oil in a saucepan on a stovetop.

Brush or spoon the glaze over your cooked chicken patties. Let them simmer in the glaze for another minute or two, turning to coat.

Caramelize the pineapple

Using the same skillet, cook pineapple chunks until lightly golden. No sugar necessary! (You can leave the pineapple whole).

How To Make It

Make the chicken patties: Combine ground chicken, panko, egg, green onions, garlic, ginger, pepper, and onion powder. Form into 4 burger patties. Heat a nonstick skillet with a light coating of olive oil. Cook patties approximately 5-6 minutes per side, depending on thickness, until the center. reaches 165°. Make the homemade teriyaki glaze: Combine soy sauce, water, honey, vinegar, ginger, and garlic in a small saucepan. Simmer gently for 2-3 minutes. Mix cornstarch with cold water. Stir slurry into sauce and simmer until glossy and slightly thickened. Glaze those burgers! Brush or spoon the glaze over your cooked chicken patties. Let them simmer in the glaze for another minute or two, turning to coat.

Caramelize the pineapple: Using the same skillet, cook pineapple chunks until lightly golden. No sugar necessary! (You can leave the pineapple whole).

Frequently Asked Questions

How many Teriyaki Chicken Burgers does this recipe make?

This recipe makes 4 servings and forms the chicken mixture into 4 burger patties.

How long do I cook the chicken burger patties?

Cook the patties in a nonstick skillet with a light coating of olive oil for approximately 5-6 minutes per side, depending on thickness, until the center reaches 165F.

How do I thicken the homemade teriyaki glaze?

Mix the cornstarch with 1 tablespoon cold water, then stir the slurry into the simmering sauce. Simmer until the glaze is glossy and slightly thickened.

When should I add the teriyaki glaze to the burgers?

Brush or spoon the glaze over the cooked chicken patties, then let them simmer in the glaze for another minute or two, turning to coat.

Do I need to add sugar when caramelizing the pineapple?

No. Cook the pineapple chunks in the same skillet until lightly golden; no sugar is necessary.

Wrapping Up

These chicken burgers bring together skillet-cooked patties, homemade teriyaki glaze, and pineapple prepared in the same pan.

Recipe created by Xena’s Kitchen for Trust Me Try It.

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