Teriyaki Ginger Chicken Burgers!

Happy Friday and welcome back!

So, as you may know, I really like to play around with my food.  I had made these incredible Asian Chicken Burgers back in January, and I wanted to play around with the recipe using ginger.  I have this proclivity (word of the day!) towards ginger, and have been craving it for a bit .  That being said, I started messing around and came up with this week’s recipe: Teriyaki Ginger Chicken Burgers! 


Below is a list of ingredients you will need for this recipe:



2 Packages of ground chicken

2 Tbsp. of garlic – minced

2 Eggs

1/2 Red onion – diced

2 Tbsp. Soy sauce

3 Tbsp. Teriyaki sauce

1 Tbsp. Ginger paste

1-2 tsp. Olive Oil


First, take a large mixing bowl and combine all of the ingredients listed, except for the olive oil.  We are going to use the olive oil for the pan when we cook the burgers.  I like to use my hands when mixing, because I’m a very handsy person. (Rarr…)


The mixture may be a little on the wet side, but don’t worry, that just means that the burgers will be moist. (Yes, you read that correctly, moist.  I just used everyone’s favorite word: moist.  Oops, I did it again! That’s thrice! What will you do now?…)

Before we get too distracted, let’s move to prepping the grill pan.  I recommend using a grill pan,  since these burgers are on the more tender side (there, ya happy? I didn’t say it.) you don’t want to risk the chance of having your burger fall apart outside on your grill.

Oil down the pan and then create your patties with your meat mixture.  My rule of thumb for these is to use medium heat and cook 10 minutes on one side, then flip them over for another 10 minutes.  With the two packages of ground chicken, you should have enough to make 6-10 burgers, depending on how big/small they are.

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If you want to add more flavor to the burgers, you can create a teriyaki ginger glaze to put over the burgers while they are cooking.


3 Tbsp. Teriyaki

3 Tbsp. Soy sauce

1 Tbsp. Ginger paste

Take a small sauce pan, add the above ingredients, and boil down using medium-to-low heat.  Stir occasional so that the glaze doesn’t burn. Since there is a bit of sugar in the ginger paste, it will have that tendency if you don’t watch it.


Once you flip the burgers over, this is when I suggest you pour over the glaze. (10 minutes should be ample time to reduce these ingredients to a thicker glaze.)  Allow to cook for the remaining 10 minutes and plate it.


I served my burgers over a bed of lettuce and with a simple side salad of lettuce, grapes, diced tomatoes, a little red onion and light dressing.


As always, thank you for following along with me on Stark Naked Cooking! I hope you enjoyed this post and look forward to seeing you next Friday for our next recipe!

Buen provecho!


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