Oriental chicken burgers



5 min


4 burgers

* PLUS Cooking time: 10 minutes


  • 500 g ground chicken
  • 3 tbsp teriyaki sauce
  • 2 tsp grated fresh or bottled minced ginger
  • 2 garlic cloves , crushed, or 2 tsp bottled minced garlic
  • 1 tbsp butter , vegetable oil or olive oil
  • 2 green onions , sliced, or 1/4 cup coarsely chopped cilantro


  • Place chicken in a bowl. Add 2 tablespoons (30 mL) teriyaki sauce, ginger and garlic. Mix with a fork or your hands just until combined. Form into 4 burgers at least 1/2 inch (1 cm) thick.
  • Heat butter in a large non-stick frying pan set over medium heat. Place burgers in pan. Fry, uncovered, until thoroughly cooked through and no pink remains, from 4 to 5 minutes per side. Remove to a plate.
  • Immediately add remaining tablespoon (15 mL) teriyaki sauce to pan juices and turn heat to high. Boil, uncovered and stirring almost constantly, until reduced to a glaze, about 2 minutes. Stir in onions. Then pour over burgers and serve with rice mixed with stir-fried vegetables, or on a crusty bun with sliced tomatoes.

Nutrition (per serving)

  • Calories
  • 264,
  • Protein
  • 20.7 g,
  • Carbohydrates
  • 3.5 g,
  • Fat
  • 18.2 g,
  • Fibre
  • 0.3 g,
  • Sodium
  • 620 mg.

Teriyaki sauce and ginger give light moist burgers an instant flavour edge. If you have never used lower-fat ground chicken before, this speedy recipe will win you over.