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Grilled Teriyaki Chicken Burgers

This recipe is Whole30, Paleo, Gluten, and Dairy Free.

These Grilled Teriyaki Chicken Burgers take about 8-10 minutes making them the perfect dinner even on a weekday! Served with sweet grilled pineapple and spicy teriyaki aioli on top of lettuce buns for the ultimate Whole30 meal!

1 lb Organic ground chicken, I like Greensbury Market
1 Egg
1/2 Cup Almond Flour
1 Tblsp Fresh ginger, grated
1 Tblsp Chives
1 tsp Sesame Oil
4 Tblsp Coconut Aminos Teriyaki, Divided
4 Thick slices pineapple, fresh works best
Sesame Seeds for garnish

Teriyaki Aioli
1/4 cup of mayo
1 tblsp teriyaki coconut aminos
1/2 tsp garlic powder
1 tsp Korean chili flakes
A pinch of salt.

For the most up-to-date discount codes on some specific ingredients that I have used in my recipes you can check out my Discounts page.


In a bowl, place pineapple slices in 2 Tblsp coco aminos, set aside

Combine all ingredients except sesame seeds

Mix till combines and form 4 burgers

Heat grill

Cook 5 minutes per side

At same time grill pineapple, just till grill marks form

Garnish with sesame seeds

For the Teriyaki Aioli: Whisk together in bowl and drizzle over burgers


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