Soy Sauce Burgers with Coleslaw

One thing that makes burgers a universally beloved dish is that there are so many ways you can make and enjoy them. With so many varieties and flavors, there’s just no way you’ll run out of choices, whether you want a straight-up classic burger or something a little more adventurous for the palate. Come to think of it, burgers are probably one dish that have made a trip around the world. “Western” burgers alone already have numerous variations and that’s not even counting Asian-inspired burgers!

If you’re leaning more toward the latter, then putting together these Soy Sauce Burgers With Coleslaw should definitely be on your menu. It blends together the fine taste of Asian sauces coupled with a spicy slaw on top or on the side. This recipe is rich but equally refreshing, and it’s a really fun way to make your burger nights extra special!

Inspired by Asian flavors, the combination of sauces you’ll be using is what really carries this recipe. Each sauce differs from the other, though they share harmonious qualities when mixed together. For instance, soy sauce is rich, savory, and salty. On the other hand, hoisin sauce is a little more reminiscent of American-style barbecue sauce but has its own degree of richness and saltiness with the same umami element as soy sauce. Asian chili sauce has a thicker consistency that brings out its blend of vibrant, hot red chilies. Sriracha added to the coleslaw gives it a mild spice that still lets the slaw temper the patties.

Making a batch of Soy Sauce Burgers With Coleslaw won’t even take half an hour so you’ll be able to enjoy these yummy, flavor-packed burgers as fast as you can make them!

Soy Sauce Burgers with Coleslaw

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Savor the flavors of that signature Asian umami when you sink your teeth into these Soy Sauce Burgers With Coleslaw!

• Author: Addie Gundry
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: Serves 4
• Category: Entrées

Ingredients

Scale 1x2x3x

• 1 pound lean ground beef
• 1/2 cup panko bread crumbs
• 1/4 red onion, finely chopped
• 1 large egg
• 1 tablespoon soy sauce
• 1 tablespoon hoisin sauce
• 2 teaspoons Asian chili sauce
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 2 cups coleslaw
• 2 teaspoons Sriracha sauce
• 4 hamburger buns

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the grill to medium-high heat (about 450 dgrees F).
2. In a large bowl, mix the beef, panko, onion, egg, soy sauce, hoisin sauce, chili sauce, salt, garlic powder, and ginger until well combined. Form the mixture into 4 patties. Place on the grill and cook for 3 to 4 minutes on each side, for medium. Remove from the grill and let rest for 5 minutes.
3. Meanwhile, mix the coleslaw with the Sriracha sauce and set aside.
4. Serve each burger on a bun with spicy slaw.

Notes

• If you do not have a grill, heat about 2 tablespoons olive oil in a grill pan or large skillet over high heat. Place the burgers in the pan and cook as directed.

Substitutions for Soy Sauce Burgers

• Protein Swaps: Use ground turkey, chicken, pork, or a plant‑based “beef” crumble in place of lean ground beef—no other changes needed.

• Gluten‑Free & Low‑Sodium: Substitute tamari, coconut aminos, or reduced‑sodium soy sauce for regular soy sauce; replace panko with crushed rice crackers or certified‑GF oats.

• Sauce Alternatives: Out of hoisin? Mix 2 teaspoons peanut butter with 1 teaspoon maple syrup and a splash of soy for a quick stand‑in, or use bottled teriyaki sauce.

• Heat Level Control: Swap the Asian chili sauce for mild chili‑garlic sauce or even ketchup if you want kid‑friendly patties; trade Sriracha in the slaw for mayo + a squeeze of lime if spice‑averse.

• Dairy‑Free Creaminess: Toss the coleslaw in 2 tablespoons vegan mayo plus Sriracha for the same tang without dairy.

Spins & New Takes on Soy Sauce Burgers

1. Korean BBQ Burger: Add 1 tablespoon gochujang to the meat mixture, grill, then top with kimchi, a fried egg, and toasted sesame seeds.

2. Teriyaki‑Pineapple Burger: Brush cooked patties with teriyaki glaze, stack with a grilled pineapple ring and a swipe of wasabi‑mayo.

3. Bánh Mì Burger: Work 1 teaspoon fish sauce and a handful of chopped cilantro into the patties, then serve on split baguettes with pickled carrots, daikon, cucumber, jalapeño, and fresh herbs.

4. Low‑Carb Lettuce Wrap: Skip the buns and tuck the patty and slaw into butter‑lettuce cups with sliced avocado and a drizzle of sesame oil.

5. Party Sliders: Form 8–10 mini patties, grill, and tuck into Hawaiian rolls with a dollop of slaw and a tiny pickle skewer—perfect finger food.

When and How to Serve Soy Sauce Burgers

• Weeknight Hero: Patties come together in 10 minutes and cook in another 8—serve with oven‑baked sweet‑potato fries or a quick edamame salad.

• Meal‑Prep Friendly: Shape and freeze raw patties between parchment layers for up to 3 months; thaw overnight in the fridge and grill as usual. Keep coleslaw dressing separate until serving to maintain crunch.

• Backyard Cookout: Mix patties the morning of, chill to firm, then grill while guests mingle. Set up a DIY toppings bar with extra chili sauce, grilled pineapple, and crispy onions.

• Tailgate/Game Day: Make slider‑sized burgers and transport in a foil pan; rewarm on a portable griddle. Slaw can ride in a zip‑top bag and get tossed just before serving.

• Portable Lunches: Pack a cooked patty, a container of slaw, and a toasted bun separately. Assemble at mealtime so the bun stays fresh.

• Seasonal Pairings:

  • Summer: Iced jasmine tea or a crisp lager + watermelon‑mint salad.

  • Fall/Winter: Hot miso soup and roasted sesame‑glazed carrots for a cozy twist.

What do you think about this burger recipe? Have you tried it yet? Let us know what you think in the comments.