Teriyaki chicken rice burger

Sick of boring old hamburgers? Impress the family with this delicious teriyaki chicken and rice burger.

  • 1 hr cooking
  • Serves 4
  • Print


Teriyaki chicken rice burger
  • 1 1/2 cup (300g) japanese rice (koshihikari)
  • 2 teaspoon white sesame seeds
  • cooking-oil spray
  • 2 teaspoon vegetable oil
  • 4 chicken thigh fillets (600g), skin on
  • 1/4 cup (60ml) japanese soy sauce
  • 2 tablespoon mirin
  • 2 tablespoon sake
  • 1 1/2 tablespoon caster (superfine) sugar
  • 1 lebanese cucumber (130g), cut into ribbons
  • 20 gram (¾ ounce) rocket (arugula) or mizuna
  • 2 tablespoon mayonnaise


Teriyaki chicken rice burger
  • 1
    Preheat oven to 200°C/400°F.
  • 2
    Cook rice in large saucepan of boiling water until tender; drain. Spread warm rice in lightly oiled 40cm x 25cm (16-inch x 10-inch) baking tray; smooth surface with damp hands. Sprinkle with seeds; press down to adhere. Cool to room temperature.
  • 3
    Cut rounds from rice using 9cm (3¾-inch) cutter; place on oven tray lined with baking (parchment) paper. Spray with cooking oil; bake 15 minutes. Turn; bake another 15 minutes or until slightly crisp. Keep warm.
  • 4
    Meanwhile, heat oil in large frying pan; cook chicken, skin-side down, until golden. Turn; cook until browned and cooked through. Remove from pan.
  • 5
    Bring sauce, mirin, sake and sugar to the boil in same pan. Reduce heat; simmer until sauce thickens. Return chicken to pan; turn to coat.
  • 6
    Sandwich chicken, cucumber, rocket and mayonnaise between rice rounds.


Any leftover rice is perfect for making fried rice.

More From Women's Weekly Food