Chicken BurgersMediterranean-Asian FusionEasy

Black Garlic & Miso Chicken Burgers

Name: Black Garlic & Miso Chicken Burgers
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Mediterranean-Asian Fusion
Ingredients: 1¼ lb (567 g) ground chicken (85/15 blend preferred), cold; 6 cloves (40 g) black garlic cloves, minced fine; 1½ tbsp (27 g) white miso paste; ⅓ cup (30 g) panko breadcrumbs; 1 (50 g) large egg, beaten lightly; 2 (20 g) scallions, white and light green parts, sliced thin; 1 tbsp (15 ml) tamari or low-sodium soy sauce; ½ tsp (2½ ml) toasted sesame oil; 2 tbsp (18 g) white sesame seeds, toasted; freshly ground black pepper; 4 hamburger buns; 1 tbsp (15 ml) neutral oil (canola or grapeseed)

From the MyKitchenBank Kitchen

Juicy grilled chicken burgers infused with umami-rich black garlic and white miso, topped with toasted sesame and fresh scallion. These burgers blend Mediterranean and Asian flavors for a sophisticated yet approachable meal. The black garlic adds sweet, molasses-like depth, while miso provides savory complexity. Serve on toasted buns with crispy greens and your favorite toppings.

Prep: 15 min
Cook: 12 min
Wait: 30 min
Total: 57 min
Makes: 4 burgers

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Steps

Before you start

Preheat grill to medium-high (about 400°F / 200°C) for at least 10 minutes
Pat ground chicken dry with paper towels—dry meat forms better patties and browns more evenly
Chill burger patties in the refrigerator for at least 30 minutes before grilling so they hold together
Have all toppings and buns ready before you start grilling

1
Toast the sesame seeds
- Heat a small dry skillet over medium heat.
- Add the white sesame seeds and toast, stirring frequently, for 2–3 minutes until fragrant and very lightly golden.
- Transfer to a plate and let cool.
- Watch carefully—sesame seeds burn quickly.
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Ready when: Fragrant and lightly golden, not brown
Tip: Don't leave the pan unattended; sesame seeds go from toasted to burnt in seconds.
2
Mix the burger base
- In a large mixing bowl, combine the cold ground chicken, minced black garlic, white miso paste, panko breadcrumbs, beaten egg, sliced scallion (white and light green parts), tamari, and toasted sesame oil.
- Season with freshly ground black pepper to taste (about 1/4 teaspoon).
- Using your hands or a fork, gently mix just until combined—do not overwork the mixture or the burgers will be dense.
- The mixture should come together but still look slightly loose.
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Ready when: Mixture combined but not compressed; patties will be tender
Tip: Overmixing ground chicken makes the burgers tough and rubbery. Mix just until the ingredients are distributed.
3
Form the patties
- Divide the mixture into 4 equal portions (about 140 g / 5 oz each).
- Gently form each portion into a patty about 3/4 inch (2 cm) thick and 4 inches (10 cm) wide.
- Make a small indentation with your thumb in the center of each patty—this helps the burger cook evenly and prevents it from puffing up on the grill.
- Place the patties on a parchment-lined plate.
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Ready when: 4 evenly shaped patties with a slight thumb indent in the center
Tip: Handle the patties as little as possible. Overworking them will make them dense and tough.
4
Chill the patties
- Refrigerate the formed patties for at least 30 minutes (or up to 4 hours).
- This allows them to firm up, so they hold together better on the grill and stay juicy inside.
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Ready when: Patties are firm to the touch
Tip: Cold patties are much less likely to fall apart when you flip them.
5
Prepare the grill and bunsOven 400°F / 205°C
- Preheat your grill to medium-high heat (about 400°F / 200°C) for at least 10 minutes.
- While the grill heats, lightly brush the cut sides of the hamburger buns with neutral oil.
- Set them aside.
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Ready when: Grill is hot enough that a drop of water sizzles immediately
Tip: A properly preheated grill prevents sticking and creates good grill marks.
6
Oil the grill grates and grill the burgers
- Once the grill is hot, carefully oil the grates using a folded paper towel dipped in neutral oil and held with tongs.
- Place the chilled patties directly on the grill, spaced about 3 inches apart.
- Do not press or move them.
- Grill for 5–6 minutes on the first side without touching them—you're looking for a golden-brown crust to form.
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Ready when: Bottom is golden brown with light grill marks, patty releases easily with a spatula
Tip: Resist the urge to flip or press the burgers—they need time to develop a crust and won't stick if the grill is properly oiled.
7
Flip and finish cookingOven 165°F / 75°C
- Carefully flip each patty using a spatula.
- Grill for another 4–5 minutes on the second side.
- The burgers are done when the internal temperature reaches 165°F (74°C) at the center, or when the meat is no longer pink inside and feels firm but still slightly springy.
- A small amount of clear juices may run out—this is normal and keeps the burger moist.
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Ready when: Internal temperature 165°F (74°C); meat is opaque throughout and feels firm
Tip: Use an instant-read thermometer inserted horizontally into the side of the patty for accurate doneness—this is the safest way to confirm food safety.
8
Toast the buns
- In the last 1–2 minutes of cooking, move the burgers to a cooler part of the grill or remove them temporarily.
- Place the oil-brushed bun halves cut-side down on the hot grill for 1–2 minutes until lightly golden and toasted.
- Watch them closely—they toast quickly.
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Ready when: Buns are lightly golden and warm
Tip: Toasted buns have a better texture and won't get soggy from the burger's juices.
9
Assemble the burgers
- Place each warm patty on a toasted bun bottom.
- Sprinkle the toasted sesame seeds evenly over each burger (about 1.5 teaspoons per burger).
- Add your favorite toppings—crisp lettuce, ripe tomato, thinly sliced red onion, pickles, and a spread of mayonnaise or sriracha all work beautifully.
- Top with the bun lid and serve immediately while the burgers are warm.
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Ready when: Burgers are assembled and ready to eat
Tip: Add toppings just before serving so the buns stay crisp and the burger stays juicy.

Good to know

Tips

Black garlic cloves are softer and less sharp than regular garlic—they mince easily and add a deep, sweet umami note without harshness.
Don't skip toasting the sesame seeds; this step blooms their flavor and makes them much more aromatic and delicious.
Grill temperature matters: medium-high (around 400°F / 200°C) allows the outside to brown while keeping the inside tender and moist. Too low, and they'll be pale and dry; too high, and they'll burn outside before cooking through.
Serve these burgers with crisp lettuce, tomato, sliced red onion, and a spread of sriracha mayo or traditional toppings for a balanced, flavorful meal.

Make ahead

You can form and refrigerate the patties up to 4 hours ahead. The burger mixture can be made 1 day in advance and stored in an airtight container in the refrigerator; form the patties no more than 4 hours before grilling for best texture.

Storage & reheating

Cooked burgers keep refrigerated in an airtight container for up to 2 days. Reheat gently in a 325°F (163°C) oven for 8–10 minutes until warm, or briefly on the grill over medium heat. The patties can be frozen raw (after chilling) for up to 3 months—grill them straight from the freezer, adding 3–4 minutes per side. Do not freeze cooked burgers as they will become dry.

Substitutions

black garlic cloves → 2 cloves regular roasted garlic (minced) plus 1 teaspoon balsamic vinegar. Black garlic has a sweet, molasses-like depth; roasted garlic plus balsamic mimics this quality. Use regular garlic only if black garlic is unavailable, though the flavor will be sharper and more pungent.
white miso paste → 1 tablespoon red miso paste. Red miso is saltier and more pungent than white miso; reduce the tamari to 2 teaspoons if using red miso to avoid over-salting.
toasted sesame oil → 1/2 teaspoon grapeseed oil plus 1/4 teaspoon toasted sesame seeds, ground fine. Sesame oil's flavor comes from the toasted seeds. This substitution provides similar aroma and taste.
ground chicken (85/15 blend preferred) → ground turkey (85/15 blend) or ground pork. Both are similarly lean. Ground turkey may be slightly drier, so use an egg and breadcrumbs as is; ground pork is slightly fattier and stays juicier.