Chinese Black Bean Garlic Chicken Burgers

Name: Chinese Black Bean Garlic Chicken Burgers
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1½ lb (680 g) ground chicken, 85/15 blend; ¼ cup (45 g) fermented black beans, rinsed, rinsed and patted dry; 4 (20 g) garlic cloves, minced; 1 tablespoon (10 g) fresh ginger, finely minced or grated; 2 teaspoons (10 ml) sesame oil, toasted; 1 tablespoon (15 ml) soy sauce; 2 (20 g) scallions, chopped, white and light green parts; ¼ cup (30 g) panko breadcrumbs; 1 (50 g) large egg, lightly beaten; ¼ teaspoon (½ g) white pepper; ½ teaspoon (3 g) kosher salt; 1 teaspoon (5 ml) neutral oil, for greasing grill

From the MyKitchenBank Kitchen

Juicy grilled chicken burgers infused with fermented black beans, garlic, and ginger, with a finish of sesame oil and scallions. These savory patties capture the umami-rich flavors of Chinese cuisine and pair beautifully with fresh toppings and a crispy bun or lettuce wrap.

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 heat (about 400°F / 200°C)
Rinse fermented black beans and pat dry to remove excess salt
Have all ingredients measured and prepped before mixing the burger mixture

1
Mix burger base
- In a large bowl, combine the ground chicken, rinsed fermented black beans, minced garlic, grated ginger, sesame oil, soy sauce, chopped scallions, panko breadcrumbs, beaten egg, white pepper, and salt.
- Mix gently with your hands until just combined; do not overmix, as this will make the burgers dense and tough.
- The mixture should be cohesive but still slightly loose.
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Ready when: Mixture is evenly combined with visible black bean pieces throughout
Tip: Overmixing develops gluten in the panko, making the burgers rubbery. Mix just enough so the seasonings are distributed.
2
Form burger patties
- Divide the mixture into 4 equal portions (about 4.25 oz / 120 g each).
- Shape each portion gently into a patty about ¾ inch (2 cm) thick and 3.5 inches (9 cm) in diameter.
- Make a slight depression with your thumb in the center of each patty to prevent bulging during cooking.
- Place patties on a parchment-lined plate.
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Ready when: Patties are uniform in size and shape with a shallow thumb indent in the center
Tip: The center indent helps the burger cook evenly and prevents it from puffing up into a dome.
3
Chill patties
- Cover the patties with plastic wrap and refrigerate for 30 minutes.
- This chilling time firms up the mixture and helps the patties hold together on the grill.
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Tip: Chilled patties are less likely to break apart when you flip them on the hot grill.
4
Prepare grillOven 400°F / 205°C
- Preheat your grill or grill pan to medium-high heat (about 400°F / 200°C).
- Once hot, dip a paper towel in neutral oil and use tongs to oil the grill grates thoroughly.
- The grates should glisten and you should see a faint wisp of smoke from the oil.
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Ready when: Grill grates are shiny and oiled, with faint smoke visible
Tip: A well-oiled grill prevents sticking and creates better char marks.
5
Grill burgers first side
- Place the chilled patties on the hot grill, spacing them at least 2 inches (5 cm) apart.
- Do not move them for 5 minutes.
- You should hear an immediate sizzle and see brown grill marks forming underneath.
- Resist the urge to press down on the burgers, as this squeezes out the juices.
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Ready when: Underside is golden brown with dark grill marks
Tip: Don't flip or press the burgers; moving them prevents good crust formation and releases flavorful juices.
6
Grill burgers second sideOven 165°F / 75°C
- Flip each patty carefully using a thin spatula.
- Grill for another 5 to 6 minutes on the second side until the internal temperature reaches 165°F (74°C) at the thickest part.
- The second side should also be deeply browned.
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Ready when: Internal temperature is 165°F (74°C); second side is golden brown
Tip: Use an instant-read thermometer inserted horizontally into the thickest part of the patty, away from any black beans, for an accurate reading.
7
Rest and serve
- Transfer the cooked burgers to a clean plate and let rest for 2 minutes.
- This allows the juices to redistribute.
- Serve on toasted buns or lettuce wraps with your choice of toppings such as fresh cilantro, sliced cucumber, pickled ginger, sautéed bok choy, or a drizzle of soy-ginger mayo.
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Tip: A short rest keeps the burgers moist; skipping this step allows juices to run onto the plate instead of staying in the patty.

Good to know

Tips

For pan-grilling indoors, use a cast-iron skillet or grill pan over medium-high heat, cooking 5–6 minutes per side at the same temperature.
Pair these burgers with Asian-inspired sides like edamame salad, miso soup, or crispy garlic chips for a cohesive meal.
If you prefer a lighter option, skip the traditional bun and serve the burger in lettuce wraps (butter lettuce or iceberg work well).
Leftover raw patties can be wrapped individually and frozen; do not thaw before grilling, just add a few extra minutes to the cooking time.

Make ahead

Burger patties can be formed, wrapped, and frozen for up to 3 months. Grill from frozen, adding 2–3 minutes to the total cooking time and checking that the internal temperature reaches 165°F (74°C).

Storage & reheating

Store leftover cooked burgers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the grill or in a skillet over medium heat for 3–4 minutes, or microwave for 1–2 minutes until warmed through. Do not freeze cooked burgers as the texture becomes dry.

Substitutions

fermented black beans, rinsed → 3 tablespoons (45 g) miso paste (preferably black or red miso). Miso provides similar umami depth and saltiness; reduce the additional salt by half since miso is salty.
panko breadcrumbs → 0.25 cup (30 g) crushed water crackers or finely chopped mushrooms. Water crackers add binding without adding Asian flavors; finely chopped mushrooms enhance umami.
sesame oil, toasted → 2 teaspoons (10 ml) peanut oil plus a pinch of ground sesame seeds. If sesame oil is unavailable, peanut oil with sesame seeds mimics the toasty flavor profile.
fresh ginger → 0.75 teaspoon (2 g) ground ginger. Ground ginger is more concentrated; use about three-quarters the fresh amount to avoid overpowering the burger.