Our Recipe Boxes
Teriyaki Glazed Chicken Burger
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Teriyaki Glazed Chicken Burger

Teriyaki Glazed Chicken Burger

with sesame wedges and zesty carrot

There are many Asian-inspired elements to this Teriyaki chicken dish. The zesty carrot ribbons, sesame-coated wedges and umami flavour all work together to create a unique eating experience that elevates this beyond your average burger.

Family Friendly
Optional Spice
Eat Me First
Total Time35 minutes
Cooking Time30 minutes


Serving amount

1 sachet

Sesame Seeds

(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)

320 g

Chicken Breast

2 piece

Brioche Buns

(Contains Milk, Egg, Soya, Wheat May be present Lupin, Nuts, Sesame)

3 piece


2 sachet


(Contains Egg, Mustard)

½ piece


1 sachet

Teriyaki Sauce

(Contains Soya, Wheat)

1 sachet

Dried Chilli Flakes

½ piece


Not included in your delivery

to taste


to taste


to taste



Nutrition Values

Energy (kcal)880 kcal
Energy (kJ)3683 kJ
Fat28.8 g
of which saturates4.7 g
Carbohydrate109.6 g
of which sugars20.8 g
Dietary Fiber0 g
Protein48.3 g
Cholesterol0 mg
Salt5.07 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet with Baking Paper


Roast the Wedges
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Chop the potatoes into 2cm wedges (no need to peel).
  • Pop the wedges onto a large (lined) baking tray.
  • Drizzle with oil, sprinkle with sesame seeds and season with salt and pepper. Toss to coat. Spread out in a single layer.
  • When the oven is hot, bake on the top shelf until golden, 25-35 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

Get Prepped
  • Meanwhile, trim and peel half the carrot (double for 4p).
  • Run the peeler down the length of the carrot to create long ribbons, stopping at the core.
  • Zest and juice half the lime (double for 4p).
  • Pop the lime juice into a large bowl and mix with three-quarters of the mayo.
  • Add the carrot ribbons to the bowl. Season with salt and pepper, mix together, then set aside.
Slice the Chicken
  • Lay the chicken out on a board.
  • Place your hand flat on top of the chicken breast. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
  • Slice through horizontally to make two thin steaks.
  • Repeat with the other breast(s)

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to vacuum packing we use to keep it fresh. It will still taste delicious once cooked!

Coat the Chicken
  • Place a pan over medium-high heat with a drizzle of oil.
  • Add the chicken steaks and season with salt and pepper.
  • Cook through, 3-6 mins each side. IMPORTANT: Chicken is cooked when no longer pink in the middle.
  • Once cooked, reduce the heat to low and add the lime zest, teriyaki sauce and chilli flakes (use less if you don't like spice) to the pan, stirring to combine. 
  • Remove from the heat and turn the chicken in the sauce to evenly coat.
Warm the Buns
  • When the wedges are almost done, separate the burger buns.
  • Pop into the oven to warm through, 2-3 mins.

TIP: Keep an eye on them so they don't burn!

Assemble and Serve
  • When everything is ready, spread a little of the remaining mayo over each bun base. 
  • Divide the carrot ribbons between buns.
  • Top with the teriyaki chicken steaks and close with the bun lids. 
  • Serve your teriyaki burgers with the sesame potato wedges alongside.