Japanese Chicken Burger

An incredibly flavorful and delicious burger! The teriyaki sauce can be used for many things, so make a large batch. It keeps for a week or two in an airtight container in the fridge.

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You will need

2 chicken breast fillets, rinsed, patted dry, and sliced horizontally

Shichimi Nanami Togarashi (Japanese seven spice)

Salt

Freshly ground black pepper

⅓ cup + 1 tbsp (100 ml) cornstarch

1 egg, beaten

¾ - 1¼ cup (200-300 ml) panko breadcrumbs

2 tbsp (30 ml) butter

2 tbsp (30 ml) neutral oil

Flavorful cheese, shaved or coarsely grated

¾ cup + 1 tbsp (200 ml) teriyaki sauce (see recipe below)

1 tsp (5 ml) cornstarch

2 tsp (10 ml) water

Teriyaki Sauce

⅔ cup (150 ml) Japanese soy sauce

⅔ cup (150 ml) mirin

⅔ cup (150 ml) sake

⅔ cup (150 ml) granulated sugar

3 tbsp + 1 tsp (50 ml) shallot, chopped

2-inch piece ginger, peeled and thinly sliced

3 garlic cloves, peeled, smashed, and roughly chopped

½ – 1 tsp (2½ ml-5 ml) La Yu (Japanese chili oil, amount depending on desired heat)

Spring Onion & Wasabi Dressing

⅔ cup (150 ml) green onion, finely chopped

⅔ cup (150 ml) mayonnaise, Hellmann’s or homemade

1–2 tsp (5-10 ml) wasabi

1 tsp (5 ml) powdered sugar

Pinch of salt

For Serving

4 hamburger buns

Butter

4 crisp lettuce leaves

Tomato, thinly sliced

Fresh cucumber, thinly sliced

Avocado, thinly sliced

How to make it

Teriyaki Sauce

1. Place all ingredients in a heavy-bottomed saucepan and bring to a boil over high heat. Reduce the heat to medium and let simmer for about 10 minutes. Strain the sauce and discard the solids. Pour the sauce into a jar with a tight-fitting lid. Store in the refrigerator for up to two weeks.

⅔ cup (150 ml) Japanese soy sauce

⅔ cup (150 ml) mirin

⅔ cup (150 ml) sake

⅔ cup (150 ml) granulated sugar

3 tbsp + 1 tsp (50 ml) shallot, chopped

2-inch piece ginger, peeled and thinly sliced

3 garlic cloves, peeled, smashed, and roughly chopped

½ – 1 tsp (2½ ml-5 ml) La Yu (Japanese chili oil, amount depending on desired heat)

Spring Onion and Wasabi dressing

2. Place all ingredients in a blender and process until smooth. Refrigerate until needed.

⅔ cup (150 ml) green onion, finely chopped

⅔ cup (150 ml) mayonnaise, Hellmann’s or homemade

1–2 tsp (5-10 ml) wasabi

1 tsp (5 ml) powdered sugar

Pinch of salt

Chicken

3. Place one fillet half at a time in a plastic bag and pound to an even thickness. Repeat until all four halves are flattened.

2 chicken breast fillets, rinsed, patted dry, and sliced horizontally

4. Season both sides with salt, pepper, and Nanami Togarashi.

Shichimi Nanami Togarashi (Japanese seven spice)

Salt

Freshly ground black pepper

5. Prepare a breading station by putting cornstarch on a plate, season with salt and pepper, and mix well. Beat the egg in a wide, shallow dish, season with salt and pepper, and mix well. Place panko on a third plate and season with salt and pepper.

⅓ cup + 1 tbsp (100 ml) cornstarch

1 egg, beaten

¾ - 1¼ cup (200-300 ml) panko breadcrumbs

6. Dredge the chicken in cornstarch, shaking off the excess. Dip in the beaten egg, then coat thoroughly in panko. Make sure the chicken is fully covered. Let rest for at least 10 minutes before frying.

7. Heat the teriyaki sauce in a small saucepan. Mix cornstarch and water, then stir into the sauce. Simmer, stirring, until thickened.

¾ cup + 1 tbsp (200 ml) teriyaki sauce (see recipe below)

1 tsp (5 ml) cornstarch

2 tsp (10 ml) water

8. Heat a large skillet or sauté pan with oil and butter. Fry the chicken over medium-high heat until nicely browned on both sides.

2 tbsp (30 ml) butter

2 tbsp (30 ml) neutral oil

9. Add the teriyaki sauce and turn the chicken several times for about a minute so all sides absorb the sauce.

¾ cup + 1 tbsp (200 ml) teriyaki sauce

10. Place cheese on top of the chicken, cover with a lid, and let the cheese melt. Make sure the chicken stays juicy and doesn’t dry out.

Flavorful cheese, shaved or coarsely grated

11. Toast the cut sides of the buns in butter until golden.

4 hamburger buns

Butter

12. Spread the green onion– and wasabi dressing on both cut sides of the buns. On the bottom half, layer a lettuce leaf, sliced tomato, and fresh cucumber. Place the chicken fillet on top and drizzle with any remaining teriyaki sauce from the pan. Add avocado slices and finish with the top bun.

4 crisp lettuce leaves

Tomato, thinly sliced

Fresh cucumber, thinly sliced

Avocado, thinly sliced

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