Teriyaki Chicken Burger

Teriyaki Chicken Burger

with Kale Slaw and Edamame

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How do you improve on the perfection that is a burger? Give it a Japanese twist, with juicy chicken, crunchy slaw and punchy teriyaki mayo!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

310 g

Chicken Thighs/Leg

1 tbsp

Teriyaki Sauce

(ContainsSoy/Soja, Sulphites/Sulfite, Wheat/Blé)

1 tbsp

Moo Shu Spice Blend

2 tbsp


(ContainsSulphites/Sulfite, Egg/Oeuf, Mustard/Moutarde)

3 tbsp



170 g

Coleslaw Cabbage Mix

56 g



2 unit

Green Onions

2 unit

Artisan Bun


90 mL

Dill Pickle, sliced

3 tbsp

Sour Cream


1 tbsp

Rice Vinegar


Not included in your delivery

¾ tsp


1 tbsp


0.13 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3180 kJ
Calories760 kcal
Fat32 g
Saturated Fat7 g
Carbohydrate73 g
Sugar17 g
Dietary Fiber6 g
Protein45 g
Cholesterol180 mg
Sodium1320 mg
Utensilsarrow down iconarrow down icon
Paper Towel
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Aluminum Foil
Large Bowl
Silicone Brush
Instructionsarrow up iconarrow up icon

Before starting, preheat your broiler to high.Wash and dry all produce. Thinly slice green onions. Combine cornstarch, 1/2 tsp sugar and 1/2 tbsp Moo Shu spice blend (dbl both for 4 ppl) in a large zip-top bag. Set aside. Pat chicken dry with paper towels, then cut each piece into three equal parts. Season with salt and pepper.


Add chicken to the zip-top bag with the cornstarch mixture. Close bag and gently shake to coat chicken completely. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then chicken. (NOTE: Cook chicken in two batches for 4 ppl, using 1 tbsp oil per batch.) Pan-fry, until golden-brown, 1-2 min per side. Transfer chicken to a foil-lined baking sheet.


Broil the chicken in the middle of the oven, until cooked through, 5-6 min.** While the chicken broils, whisk together sour cream, vinegar, half the mayo and 1/4 tsp sugar (dbl for 4 ppl) in a large bowl. Season with salt and pepper. Set aside.


Halve buns. When the chicken is finished cooking, transfer to a plate. Brush the teriyaki sauce over the pieces of chicken. Arrange the buns cut-side up, on the same baking sheet. Toast the buns in the middle of the oven, until golden-brown, 2-3 min. (TIP: Keep an eye on the buns, so they don't burn!)


Add coleslaw mix, edamame and green onions to the large bowl with dressing. Toss to combine. Season with salt and pepper. Divide the remaining mayo on the bottom buns, then to with the pickles. Add the chicken and some of slaw. Finish with top bun. Serve remaining slaw on the side.


Divide burgers and remaining slaw between plates.