Teriyaki Takeout Chicken Smash Burger
Rated 5.0 stars by 1 users
Category
Sandwich
Cuisine
Modern American
Servings
2-4
Prep Time
30 minutes
Cook Time
1 hour
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.
Author:Chef Tony
Ingredients
- 1 lb ground chicken
- 1/4 cup panko
- 1 egg
- 2 tbsp Teriyaki Takeout (in mix)
- 4 brioche buns
- — remaining 1 tbsp Teriyaki Takeout (for mayo)
- 1/4 cup mayo
- 1 tbsp lime juice
- 1 tbsp Teriyaki Takeout
- 1 cup soy sauce
- 3/4 cup brown sugar
- 1/4 cup mirin
- 2 tbsp rice vinegar
-
1/3 cup Korean BBQ blend
- 2 tbsp cornstarch (slurry)
- 2 tbsp water (slurry)
- 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
Chicken Smash Patties
Teriyaki-Lime Mayo
Korean BBQ Glaze
Quick Pickles
Directions
In a large mixing bowl, mix chicken, panko, egg, 2T of teriyaki takeout together well and form into four 4oz balls. set aside
In a small sauce pot combine all the korean bbq glaze ingredients (minus the cornstarch and water). Mix well
Bring the sauce to a simmer and allow it to slightly reduce
Mix together the cornstarch and water together. Slowly whisk into the simmering sauce. Simmer until the sauce thickens to nappe
Set aside
On a griddle on high heat, place the chicken balls on to the griddle and smash them.
Cook on each side for 2-3minutes before flipping drizzle about 1oz of glaze over the burger. Turn and cook for another 2-3 minutesWhile the patties are cooking toast your brioche buns on each side to desired doneness. Remove the patties and allow to rest
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
Bun- Mayo - pickled veggies- patty - glaze (.5oz) - mayo - bun
Pickled Veg Procedure ***
In a small bowl, whisk rice vinegar, water, sugar, and salt until dissolved.
Add cucumber and carrots, toss, and let sit at least 15 minutes (or up to 1 hour). Drain before serving
