Teriyaki Chicken Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


1-1/2 pound ground chicken(make 6 1/4 pound patties)
6 bulky rolls

2 tablespoon of soy sauce
1 teaspoon pepper
1 tablespoon of mirin (sweet Japanese cooking wine)
1 teaspoon of sake (Japanese cooking wine)

Teriyaki glaze
3/4 cup of soy sauce
1/2 cup of mirin
1/4 cup of sake
1/4 cup of brown sugar
1/2 an onion, chopped
1 teaspoon of chopped garlic
1 tablespoon of cornstarch
2 tablespoon of water

Crunchy Asian slaw
1 medium carrot (shredded)
1 small jicama (shredded)
1 cucumber (shredded)
1/2 cup of white vinegar
1/2 cup of sugar
1 tablespoon of toasted sesame seed


1)Prepare the Asian slaw by combining all the vegetables with the vinegar and sugar. Set aside. Toss in the toasted sesame seed right before serving.
2) Combined all the marinade ingredients with ground chiken. Set aside.
3) Preheat the grill to 450 degree
4)In a sauce pan, combine all the teriyaki glaze ingredients. Cook till sauce comes to a boil. Thickened with slurry by combining flour and water. Stir till dissolve and glaze is thick enough.
5)Place the chicken patties on the grill for 3-4 minutes per side
6)Turn the chicken patties over and brush with teriyaki glaze. Cook for another 3-4 minutes. Turn it over and brush with more teriyaki glaze.
7)Place thebulky rolls on the grill till it has a nice charred marks
8) Placed grilled chicken patties on bulky rolls. Top with more teriyaki glaze.
9) Top chicken pieces with Asian slaw and top of the bulky rolls. Served.