Teriyaki Chicken Burger with Asian Slaw
  • 1 lb lean ground chicken
  • 4 Tbsp teriyaki sauce, divided
  • fresh scallions, sliced
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 12 oz broccoli cole slaw mix
  • 2 Tbsp vegetable oil
  • 3 garlic cloves, grated
  • 1 Tbsp rice wine vinegar
  • 1 Tbsp low sodium soy sauce
  • 1 Tbsp honey
  • 2 tsp sesame oil
  • juice of ½ a lime
  • fresh cilantro, chopped
  • 2 sesame kaiser rolls, toasted
  1. I like to make the Asian slaw a few hours ahead of time so the flavors really meld. In a bowl whisk together the vegetable oil, 2 Tbsp sliced scallions, the grated garlic cloves, rice vinegar, soy sauce, honey, sesame oil, lime juice and a palm full of fresh chopped cilantro (more or less to taste).
  2. Stir the broccoli cole slaw mix into the dressing. Season to taste with salt and pepper. Cover and refrigerate.
  3. I also like to make the burger patties a bit ahead of time as well. In a bowl mix the ground chicken, 2 Tbsp teriyaki sauce, some scallion and the garlic and onion powder. Season with salt and pepper. Form into 2 equal sized patties, cover and refrigerate.
  4. Heat a large non stick pan over medium high heat. Add in just a drizzle of olive oil or cooking spray. Cook the burgers for about 4-5 minutes per side {may vary depending on thickness}. When you flip the burger the first time, brush the burgers with some more teriyaki sauce and repeat on the second side of the burger.
  5. Place the burger on the bun, a little extra teriyaki sauce if you'd like and a big mound of the Asian slaw. You'll likely have some slaw left over, its great over a piece of grilled chicken over mixed greens.
Recipe by LeMoine Family Kitchen at https://www.lemoinefamilykitchen.com/2014/01/teriyaki-chicken-burger-asian-slaw/