Teriyaki chicken burger

  • KNORR Professional Teriyaki Paste 1.3kg 200.0 g
  • Red onions 100.0 g
  • Egg 75.0 g
  • Chicken thigh, skinless & bonelessminced 600.0 g

To prepare the Asian slaw.

  • Red cabbage 40.0 g
  • White cabbage 200.0 g
  • Onions 40.0 g
  • Red Chillies 7.5 g
  • Peanuts 20.0 g
  • Red onions 40.0 g
  • HELLMANN's Real Mayonnaise 1L 60.0 ml
  • Sesame seeds 3.0 g
  • Sea salt 2.0 g

To Serve

  • Mini Brioche Bun 300.0 g


  1. Teriyaki chicken burger

    • Finely dice the red onions.
    • Place the minced chicken, KNORR Blue Dragon Teriyaki Paste, red onions and egg into a bowl and mix together.
    • Using a 5cm ring mould spilt the mix into 10 evenly sized burgers.
    • Leave to chill.
  2. To prepare the Asian slaw.

    • Peel the red and white onions then finely slice into rings on a mandolin.
    • Finely slice the chillies into rings.
    • Roast the peanuts with the salt then crush gently.
    • On a mandolin finely slice the red and white cabbage.
    • Mix together the onions, chillies, cabbage and peanuts.
    • Add the HELLMANN'S Real Mayonnaise.
    • Dress with lightly toasted sesame seeds.
  3. To cook the burger.

    • Place the burger patties onto a hot griddle or sauté pan.
    • Cook on both sides until thoroughly cooked.
  4. To Serve

    • Half the brioche bun and toast.
    • Place the burger on to the base bun.
    • Add a portion of Asian slaw.
    • Place on the top bun and skewer to keep everything in place.
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