Chicken and Broccoli Teriyaki Burger

Sometimes simple is satisfying.

A few years ago I was inspired to make some crazy burgers. If you can make a veggie burger, why not try to make other fun burgers that contained all the ingredients? The real benefit here would be freezing them for a quick weekday meal. Like say, a chili burger where the burger had the cumin, chili powder and beans mixed right in.

Unfortunately most of the experiments, including the chili burger, turned out a bit weird and not worth repeating. However, I was on to something with the Chicken and Broccoli Teriyaki Burger! Below is my really quick and simple recipe:


Makes 4-6 burgers
  • 1 lb ground chicken breast*
  • 2 broccoli stalks
  • 4+4 tbl teriyaki sauce (I use Soy Vey’s “Veri Veri Teriyaki” sauce. Go figure.)
  • 1 egg
  • 2-4 tbl panko bread crumbs


  • Chop broccoli crowns into 1/4 inch size pieces (save stems for something else.)
  • Mix chicken breast, broccoli, egg and 4 tablespoons of teriyaki.
  • If its too runny to form into a patty, add a tablespoon or two of panko. You can use more, but after 2-3 its gets bready and weird.
  • Form into patty shapes on top of parchment, wax paper or aluminum foil.
  • Preheat grill or non-stick frying pan.
  • Lay burgers on grill and peel off paper.
  • Spread a little teriyaki on the top of the burgers.
  • Leave it alone for a while to cook and firm up.
  • Flip and add a bit more teriyaki.
  • Serve on bun of choice with some extra teriyaki in lieu of ketchup. A lettuce leaf may be nice alternative for the bun, but I haven’t tried it.


*We grind our own chicken breast and freeze it into nice convenient 5 oz. vacuum sealed packs, so when I made this recipe I actually used 15 ounces. An extra ounce here or there won’t hurt anybody!