The ground chicken is basted with teriyaki sauce, grilled, and topped with cheddar cheese, tomato, shredded lettuce, and sliced pineapple.


Anyone else love Red Robin’s Bonsai Burger? I do. In fact, my husband makes his version at home for my birthday, and I was born on Christmas eve. That means he gets himself out, in the snow typically, and grills for me: true love. He even makes the teriyaki sauce from scratch. You can find my recipe for teriyaki sauce here, if you feel like going all out for your loved one too.

Teriyaki Chicken Burgers | Twisted Tastes

Recipe Highlights

My husband usually uses marinated chicken breasts, but I decided to take a turn making these and used ground compromise for a house in love with both chicken and burgers. I like to drizzle extra teriyaki sauce on the bun and pineapple, since I’m somewhat of a fiend. I also add mayo, but I wanted to pretend I don’t in the recipe since I’m also a mayo fiend. Shhh.... I bet if I had guacamole on hand, that would be on there too. Guac is my substitute for mayo on almost everything.

If you’re strong-willed and keep your mayo vice in check, this is a pretty healthy burger compared to its ground beef counterpart. Let me know what you add on it. I won’t judge.

Teriyaki Chicken Burgers | Twisted Tastes

p.s. Despite how awesome I might appear online, mistakes happen. If you happen to spot one on this recipe, save your fellow cooks a disaster and let me know by using the contact form.

Teriyaki Chicken Burgers

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes


1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/4 black pepper
1/4 tsp ground ginger
2 cups lettuce, shredded
2 lbs ground chicken
6 hamburger buns
cheddar cheese, 6 slices
sliced pineapple
teriyaki basting sauce
1 large tomato, sliced


  1. Preheat the grill to 350 degrees.
  2. In a large bowl combine the ground chicken, garlic powder, onion powder, ginger, black pepper, and salt. Mix until the seasoning is fully incorporated into the chicken.
  3. Divide the chicken into six equally sized mounds and pat into a round, burger shape.
  4. Place the burgers onto a baking sheet and place in the freezer for 15 minutes to provide more ease in handling.
  5. Brush the chicken with olive oil to prevent sticking to the grill (chicken is low in fat and doesn’t provide the same “grease” as ground beef.)
  6. Place each patty on the grill and cook each side for at least 2 minutes before brushing with the teriyaki basting sauce.
  7. Continue cooking the chicken burgers turning every 5 minutes and reapplying the teriyaki sauce until fully cooked.
  8. Move burgers to indirect heat and place the cheese on top. Remove chicken when cheese is melted.
  9. Place chicken burgers on a bun and top with shredded lettuce, tomato, and pineapple.
  10. Eat it.
Yields: 6 servings.

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