Does Anyone else love Red Robin’s Bonsai Burger or the Teriyaki Chicken 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. I prefer the teriyaki chicken burger to ground beef, much to his chagrin.

Teriyaki Chicken Burgers | Twisted Tastes

Teriyaki Chicken Burger: Recipe Highlights

My husband usually uses marinated chicken breasts, but I decided to take a turn making these and used ground chicken to make the chicken burger; a compromise for a house in love with both chicken and burgers. I like to drizzle extra teriyaki sauce on the toasted bun and pineapple.

This is a pretty healthy burger compared to its ground beef counterpart. Let me know what you put on it.



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Teriyaki Chicken Burger

Holly McCarthy
The ground chicken is basted with teriyaki sauce, grilled, and topped with cheddar cheese, tomato, shredded lettuce, and sliced pineapple.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 6


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


  • Preheat the grill to 350 degrees.
  • 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.
  • Divide the chicken into six equally sized mounds and pat into a round, burger shape.
  • Place the burgers onto a baking sheet and place in the freezer for 15 minutes to provide more ease in handling.
  • 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.)
  • Place each patty on the grill and cook each side for at least 2 minutes before brushing with the teriyaki basting sauce.
  • Continue cooking the chicken burgers turning every 5 minutes and reapplying the teriyaki sauce until fully cooked.
  • Move burgers to indirect heat and place the cheese on top. Remove chicken when cheese is melted.
  • Place chicken burgers on a bun and top with shredded lettuce, tomato, and pineapple.

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.