CK's KITCHEN: Chicken Teriyaki Burgers make for a perfect weeknight dinner.

In my little test kitchen, summer flavors reign supreme well into late September — no matter what Mother Nature has in mind. Cool temps weren't about to stop me from indulging in a seasonal favorite with a twist: the mighty hamburger. Enter Pinch of Yum's Chicken Teriyaki Burgers — a tasty combo of ground chicken, teriyaki sauce, and savory seasonings, topped with a crunchy sesame slaw, all tucked into a golden brioche bun. I was so excited to make these burgers, I didn't even mind the extra trip to the store — grabbing all the ingredients felt like part of the fun. Top slaw If this phenomenal recipe taught me anything, it's that I need more slaw in my life. I've never been a fan of the creamy coleslaw — the kind drowning in dressing — but this sesame slaw is a total game-changer: light, packed with flavor from toasted sesame oil, and incredibly simple. I took a shortcut with a bag of shredded cabbage to save time, and it worked perfectly. I got a little overzealous and doubled the recipe before realizing that leftover slaw doesn't keep well. For the record, it still had a nice crunch the next day … but after that, it was time to say goodbye. Sizzle reel Chicken burgers have their own set of rules and a couple of key differences from their beefy counterparts. First, a meat thermometer is a must to ensure they reach a safe internal temperature of 165 F. Second, unlike ground beef, chicken patties hold their shape well and barely shrink, thanks to the leaner meat. Don't be afraid to add a little extra breadcrumbs to the burger mixture — it makes shaping the patties so much easier. Full disclosure: I skipped toasting the buns and didn't whip up any yum-yum sauce. Instead, we topped our burgers with my go-to everything aioli from Terrapin Ridge Farms, and let me tell you — they were absolute perfection for a quick weeknight dinner. "Ridiculously delicious," just as promised. Make these burgers any time of year and prepare to be seriously delighted! Chicken teriyaki burgers 1 pound ground chicken 1/4 cup teriyaki sauce 1/2 cup panko breadcrumbs 1/2 teaspoon garlic powder 1/2 teaspoon salt 2 tablespoons avocado oil for frying 4 brioche buns 1/4 cup yum yum sauce (or mayo, sriracha, chili crisp, whatever sauce you like) Sesame slaw 2 cups shredded cabbage 1 tablespoon toasted sesame oil 1 tablespoon rice vinegar 1 teaspoon sugar 1/2 teaspoon salt 1/4 cup chopped green onions (optional) Make the sesame slaw: Toss the slaw ingredients together. Taste and adjust. Make the burgers: Combine chicken, teriyaki sauce, panko, salt, and garlic powder in a large bowl. Mix with your (clean) hands until well-combined. Form into 4 large patties. Fry the burgers: Heat a bit of avocado oil over medium heat. Add the burgers to the hot pan and cook for 3-5 minutes until golden and mostly cooked through; flip to finish for another 2-3 minutes. Cook until no longer pink in the middle, or a meat thermometer registers at least 165 degrees Fahrenheit. Toast buns: Wipe out the skillet if there are burned bits left in the pan. Pop your buns into the skillet for just a second, cut side down over medium low heat, to get them lightly toasted. Assemble burgers: Spread top and bottom buns with yum yum sauce, place a burger, and top with the sesame slaw. Press burgers together, slice into it, and enjoy your life. SOURCE: pinchofyum.com/chicken-teriyaki-burgers.