Teriyaki Takeout Chicken Smash Burger

Chef Tony

Servings

2-4

Prep Time

30 minutes

Cook Time

1 hours

Cuisine

Modern American

Category

Sandwich

Teriyaki Takeout turns a simple chicken patty into a glossy, takeout-meets-cookout moment. Crisp pickles, toasted brioche, and that sticky Korean BBQ glaze make each bite sweet, savory, and deeply satisfying. It’s the kind of burger you make once and immediately add to the weekly rotation.

Teriyaki Takeout Chicken Smash Burger

Ingredients

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    • 1 lb ground chicken
    • 1/4 cup panko
    • 1 egg

    • 2 tbsp Spiceology Teriyaki Takeout (in mix)

    • 4 brioche buns

    • — remaining 1 tbsp Spiceology Teriyaki Takeout (for mayo)

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    • 1/4 cup mayo
    • 1 tbsp lime juice
    • 1 tbsp Teriyaki Takeout

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    • 1 cup soy sauce
    • 3/4 cup brown sugar
    • 1/4 cup mirin
    • 2 tbsp rice vinegar

    • 1/3 cup Spiceology Korean BBQ blend

    • 2 tbsp cornstarch (slurry)
    • 2 tbsp water (slurry)

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    • 1 cup thinly sliced English cucumber
    • 1 cup thinly sliced carrot
    • 1/2 cup rice vinegar
    • 1 tbsp sugar
    • 1/2 tsp salt
    • 1/4 cup water

    Directions

    1. In a large mixing bowl, mix chicken, panko, egg, 2T of teriyaki takeout together well and form into four 4oz balls. set aside

    2. In a small sauce pot combine all the korean bbq glaze ingredients (minus the cornstarch and water). Mix well

    3. Bring the sauce to a simmer and allow it to slightly reduce

    4. Mix together the cornstarch and water together. Slowly whisk into the simmering sauce. Simmer until the sauce thickens to nappe

    5. Set aside

    6. On a griddle on high heat, place the chicken balls on to the griddle and smash them.

    7. Cook on each side for 2-3minutes before flipping drizzle about 1oz of glaze over the burger. Turn and cook for another 2-3 minutes. While the patties are cooking toast your brioche buns on each side to desired doneness. Remove the patties and allow to rest

    8. Now that the buns are toasted, in a small mixing bowl mix remaining teriyaki takeout, mayo and lime juice together. Smear the mayo mix on the bun and begin to build your burger

    9. Bun- Mayo - pickled veggies- patty - glaze (.5oz) - mayo - bun

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    1. In a small bowl, whisk rice vinegar, water, sugar, and salt until dissolved.

    2. Add cucumber and carrots, toss, and let sit at least 15 minutes (or up to 1 hour). Drain before serving
    Recipe Products
    Blend

    Korean BBQ Seasoning

    Key Ingredients

    Gochugaru Korean Chili Flake, Sesame Seed, Sesame Seed, Tamari Soy Granules, Maple Sugar