Teriyaki Chicken Burger with Chili Crunch White Sauce
This is a two sauce burger, but trust us: both are worth it. Teriyaki sauce is traditionally soy sauce, mirin, sake, and brown sugar. This version is not traditional—it's based off the version we serve at Bāng Bar. Each recipe makes 4 burgers.
what you'll need
what you need from momofuku
$0
INGREDIENTS
- ⅓ cup + 1 teaspoon Momofuku Soy Sauce
- 2 tablespoons honey
- ½ teaspoon ground ginger
- 1 cloves garlic, grated
- 2 teaspoons Momofuku Chili Crunch
- 1 5.3oz Greek yogurt cup
- 1 teaspoon Momofuku Rice Vinegar
- 1 pound ground chicken
- 1 cup cabbage, thinly sliced
- 4 buns of your choice
Directions
Start by making your sauces.
For the teriyaki, combine ⅓ cup of Momofuku Soy Sauce, 2 tablespoons of honey, ½ teaspoon ground ginger, 1 clove of grated garlic, and 1 teaspoon of Momofuku Chili Crunch in a bowl. Stir until smooth.
For the Chili Crunch white sauce, combine the Greek yogurt, 1 teaspoon of Momofuku Soy Sauce, 1 teaspoon of Momofuku Chili Crunch, and 1 teaspoon of Momofuku Rice Vinegar in a separate bowl. Stir until smooth.
Add 3 tablespoons of teriyaki sauce to ground chicken and gently stir until it’s evenly mixed. Form into four balls.
Heat cast iron skillet over high heat and add just enough olive oil to coat the pan. Place down the burgers and, using a spatula, press until they are about the size of your buns. Sprinkle each burger with teriyaki sauce (1 teaspoon or less), then cook for 2 minutes. Flip, sprinkle with more teriyaki sauce, then cook 1–2 minutes more until fully cooked through.
To assemble burgers, spread the bottom of the bun with the Chili Crunch white sauce. Add burger, cabbage, a small spoonful of teriyaki sauce, then the top bun.
