Orange Teriyaki Burger

Eating a teriyaki burger is one of my favorite childhood memories. Since I was little, my go-to for a burger was a chain restaurant called MOS Burger (摩斯漢堡). It’s very popular in Japan and Taiwan. There is one MOS Burger in the center of campus at National Taiwan University, where I studied theatre for my bachelor’s degree. Sometimes I was there for a quick lunch. Sometimes I was there for a few hours to memorize a script. Sometimes I was there with friends to complete a team project. The chicken teriyaki burger was my must-order. I could easily eat two or more of those delicious burgers! 


Why do I love chicken teriyaki burgers so much? Well, chicken marinated with soy sauce and mirin is my weakness. I also add orange juice, ginger, scallions, and the special spice from La Boite to my marinate sauce. What can I say? It’s irresistible. It’s also light compared to beef burgers with bacon. If you’re looking for a healthy option for a burger, try my orange teriyaki burger! Trust me. Teriyaki rules!



Orange Teriyaki Burger

Prep Time3 hrs
Cook Time1 hr
AuthorMelissa Lee


  • Cutting board
  • Chef’s knife
  • Grill pan
  • Medium pot
  • Measuring spoons
  • Dry measuring cups
  • Liquid measuring cups
  • Bowls
  • Electronic scale
  • Sheet pans
  • Parchment paper
  • Bench scraper
  • Slotted spoon
  • Resting rack
  • Whisk
  • Citrus juicer
  • Strainer
  • Instant-read thermometer
  • KirchenAid stand mixer (with dough hook attachment) or hand mixer


Burger Buns

  • 3/4 cup lukewarm water 170g
  • 2 tablespoons 28g butter, at room temperature
  • 1 large egg
  • 3 1/2 cups All-Purpose Flour 418g
  • 1/4 cup sugar 50g
  • 1 1/4 teaspoons salt
  • 1 tablespoon instant yeast
  • 3 tablespoons toasted white sesames

Egg Wash

  • 1 egg
  • 1 tablespoon water

Orange Teriyaki Chicken

  • ½ Cup soy sauce
  • ¼ Cup packed light brown sugar
  • ½ Cup orange juice
  • 2 tablespoons Mirin
  • ¼ teaspoon Noga from La Boite
  • ¼ teaspoon Reims from La Boite
  • 1, 4- inch piece ginger peeled and sliced into coins
  • 2 crushed garlic cloves
  • 8 green onions chopped
  • 1 tablespoon honey
  • 1 pound skinless boneless chicken thighs, trimmed
  • Vegetable oil for brushing grill


To Make the Burger Buns

  • Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.
  • Cover the dough and let it rise for 1 to 2 hours or until it's nearly doubled in bulk.
  • Gently deflate the dough. Use the electronic scale to weigh each dough. It should be about 3 ounces each.
  • Shape each piece into a round ball. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour until noticeably puffy.
  • Brush the buns with egg wash. Sprinkle toasted white sesame seeds on top.
  • Bake the buns in a preheated 375°F oven for 15 to 18 minutes until golden.
  • Remove them from the oven and brush with the remaining melted butter. This will give the buns a satiny, buttery crust.
  • Cool the buns on a rack.

To Make the Orange Teriyaki Chicken

  • Preheat oven to 400F
  • In a small saucepan, combine the soy sauce, mirin, Noga (spice from La Boite), Reims (spice from La Boite), brown sugar, orange juice, ginger, garlic, green parts of the green onion, and honey and bring it to a boil over high heat.
  • Once boiling, decrease the heat to low and simmer uncovered until the liquid is reduced by half. It will take about 30 minutes.
  • Strain the sauce into a bowl through a fine-mesh strainer and discard the solids. The sauce will be thick and glossy. Let it cool to room temperature before using.
  • Reserve one-third of the sauce in a small bowl for final coating.
  • Heat a grill pan over medium-high heat.
  • Coat grill grates with oil and place chicken thighs onto the grill. Cook until grill marks develop after about 2 minutes.
  • Brush with ginger sauce and transfer chicken thighs to a baking sheet.
  • Transfer to the preheated oven and finish cooking.
  • Tuck the teriyaki chicken thighs into a warm crusty bun and add your favorite toppings.


When making anything with yeast, let the dough rise till it's doubled in bulk. Rising times are only a guide; there are so many variables in yeast baking (the temperature of your kitchen, how you knead the dough, what kind of yeast you use). If you want the dough to rise faster, place it at a warmer spot in your place.
Brushing the buns with an egg wash (1 egg, 1 tablespoon of water) will give them a shiny, darker crust. If you want to achieve a less shiny (soft) look, try heavy cream or milk.

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Here are the Amazon affiliate links for you to order the ingredients and tools to create this delicious dish.



Epicurean Gourmet Series Cutting Board, 17.5-Inch by 13-Inch, Natural/Slate

Miyabi 34313-213 Fusion Morimoto Edition Chef's Knife, 8-inch, Black w/Red Accent/Stainless Steel



Le Creuset Signature Cast Iron Round Skillet Grill, 10-1/4-Inch, Cherry

Le Creuset LS2518-1617 Signature Enameled Cast Iron Saucepan, 1-3/4-Quart, Caribbean



OXO Good Grips Measuring Cups and Spoons Set, Stainless Steel


Chicago Metallic 5242741 Non-Stick Jelly Roll Pan with Mat and Cooling Rack, 3-Piece, Gray


Pyrex Glass Measuring Cup Set (3-Piece, Microwave and Oven Safe)


OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set


Chicago Metallic 5242741 Non-Stick Jelly Roll Pan with Mat and Cooling Rack, 3-Piece, Gray


Hand Tools/Gadgets:

Lavatools Javelin PRO Duo Ambidextrous Backlit Professional Digital Instant Read Meat Thermometer for Kitchen, Food Cooking, Grill, BBQ, Smoker, Candy, Home Brewing, Coffee, and Oil Deep Frying


OXO Good Grips 9-Inch Whisk


Le Creuset JS410-17 Craft Series Medium Spatula, 11 1/8" x 2 1/4", Caribbean



KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red


Melissa Lee

Melissa Lee

Chief Entertainment Officer

Melissa is 100% MIT (Made in Taiwan), where she worked as a food writer. She’s also worked alongside renowned chefs like Ming Tsai and Joanne Chang, honing her craft and gathering stories along the way. Part story-teller, part educator, and part food lover, Melissa brings a special blend of experience, skill, and enthusiasm to her work. She blends her Asian background, her new home of New England, and love of food and culture to bring joy, optimism, and inspiration to food lovers and fun-seekers everywhere.

What sparked your passion for the industry?
The desire to make things by hand. The joy of sharing delicious, hearty food with students. The opportunity for people to get connected via cooking and baking. When a child smiled broadly and told me it’s the best scone he has ever made and eaten, it really made my day!

In your opinion, what’s the most important course?
Well, I usually take a peek at the wine list first. I like tapas style, so the course doesn’t really matter. Cheese and charcuterie are always a good place to start. And since I’m a pastry chef, there is always room for dessert!

Bill Gates is picking up your tab, where would you go?
Noma, Copenhagen.

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