Miso Ginger Chicken Burgers with Kewpie Slaw

Name: Miso Ginger Chicken Burgers with Kewpie Slaw
Prep time: 25 min
Cook time: 14 min
Total time: 39 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1½ lb (680 g) ground chicken (thigh meat or about 10% fat), cold, straight from the fridge; 2 tbsp (36 g) white miso paste; 1 tbsp (8 g) fresh ginger, peeled and finely grated; 1 clove (4 g) garlic, finely grated; 2 whole (30 g) scallions, white and green parts finely chopped; ⅓ cup (20 g) panko breadcrumbs; 1 tsp (5 ml) soy sauce; 1 tsp (5 ml) toasted sesame oil; ¼ tsp (½ g) black pepper, freshly ground; 1 tbsp (15 ml) neutral oil (such as canola or avocado); 1 tbsp (18 g) white miso paste; 1 tbsp (15 ml) mirin; 1 tsp (7 g) honey; 1 tbsp (15 ml) water; 3 cups (225 g) green cabbage, cored and very thinly shredded; 1 medium (60 g) carrot, peeled and coarsely grated; 1 whole (15 g) scallion, thinly sliced; 3 tbsp (45 g) Kewpie mayonnaise; 1 tbsp (15 ml) unseasoned rice vinegar; 1 tsp (4 g) granulated sugar; 1 tsp (3 g) toasted sesame seeds; fine salt, a pinch, to taste; 4 buns (240 g) brioche or potato burger buns, split; 1 tbsp (14 g) unsalted butter, softened; 2 tbsp (30 g) Kewpie mayonnaise; 1 tsp (5 g) sriracha, stirred into the spread Kewpie (optional)

From the MyKitchenBank Kitchen

Juicy pan-seared chicken patties seasoned with white miso, fresh ginger and scallion, brushed with a sweet-salty miso glaze and piled onto toasted buns with a creamy, tangy Kewpie cabbage slaw.

Prep: 25 min
Cook: 14 min
Wait: 22 min
Total: 1 hr 1 min
Makes: 4 burgers

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Ingredients

4 servings

For the patties
1½ lb (680 g) ground chicken (thigh meat or about 10% fat), cold, straight from the fridge
2 tbsp (36 g) white miso paste
1 tbsp (8 g) fresh ginger, peeled and finely grated
1 clove (4 g) garlic, finely grated
2 whole (30 g) scallions, white and green parts finely chopped
⅓ cup (20 g) panko breadcrumbs
1 tsp (5 ml) soy sauce
1 tsp (5 ml) toasted sesame oil
¼ tsp (0.5 g) black pepper, freshly ground
1 tbsp (15 ml) neutral oil (such as canola or avocado)
For the glaze
1 tbsp (18 g) white miso paste
1 tbsp (15 ml) mirin
1 tsp (7 g) honey
1 tbsp (15 ml) water
For the Kewpie slaw
3 cups (225 g) green cabbage, cored and very thinly shredded
1 medium (60 g) carrot, peeled and coarsely grated
1 whole (15 g) scallion, thinly sliced
3 tbsp (45 g) Kewpie mayonnaise
1 tbsp (15 ml) unseasoned rice vinegar
1 tsp (4 g) granulated sugar
1 tsp (3 g) toasted sesame seeds
fine salt, a pinch, to taste
To serve
4 buns (240 g) brioche or potato burger buns, split
1 tbsp (14 g) unsalted butter, softened
2 tbsp (30 g) Kewpie mayonnaise
1 tsp (5 g) sriracha, stirred into the spread Kewpie (optional)

Equipment (7)

12-inch (30 cm) heavy skillet, preferably cast iron or stainless steel
Large mixing bowl
Medium mixing bowl
Box grater or microplane
Rimmed baking sheet or plate lined with parchment
Instant-read thermometer
Small bowl and pastry brush or spoon for glaze

Steps

Before you start

Use ground chicken made from thigh meat or labeled about 10% fat; lean breast mince makes dry burgers.
Keep the chicken refrigerated until you are ready to mix, as the cold mixture is easier to shape.
The patties need 20 minutes in the fridge before cooking, so make the slaw and glaze while you wait.
White (shiro) miso is salty, so do not add extra salt to the patties.

1
Make the slaw
- In a medium bowl, whisk the Kewpie mayonnaise, rice vinegar, sugar and a pinch of salt until smooth and the sugar has dissolved.
- Add the shredded cabbage, grated carrot, sliced scallion and sesame seeds.
- Toss until every shred is evenly coated.
- Taste and add a little more salt if needed.
- Cover and refrigerate while you prepare the burgers.
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Ready when: Cabbage is evenly coated in a creamy dressing with no streaks of mayonnaise
Tip: Shred the cabbage as thinly as you can so it stays crisp but tender in the burger.
2
Mix the patty mixture
- In a large bowl, stir the miso, grated ginger, grated garlic, soy sauce, sesame oil and black pepper into a smooth paste.
- Add the chopped scallions and panko, then add the cold ground chicken.
- Use your hands or a fork to mix for about 30 seconds, just until the seasonings are evenly distributed and the mixture looks slightly sticky.
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Ready when: No pockets of plain miso paste or dry panko remain
Tip: Do not overmix, or the patties turn dense and rubbery.
3
Shape and chill patties
- Divide the mixture into 4 equal portions of about 170 g (6 oz) each.
- With wet hands, shape each into a patty about 4 inches (10 cm) wide and ¾ inch (2 cm) thick.
- Press a shallow dimple in the center of each with your thumb so they stay flat when cooking.
- Place on a parchment-lined tray and refrigerate for 20 minutes.
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Ready when: Patties feel firm and cold to the touch
Tip: Wet hands prevent the sticky chicken mixture from clinging to your fingers.
4
Stir the miso glaze
- While the patties chill, stir the miso, mirin, honey and water together in a small bowl until completely smooth and pourable, like thin custard.
- Set aside.
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Ready when: Glaze is smooth with no lumps of miso
5
Sear the first side
- Heat the neutral oil in a 12-inch (30 cm) skillet over medium-high heat until it shimmers, about 2 minutes.
- Lay the patties in the pan with space between them.
- Cook undisturbed for 4 to 5 minutes, until the underside is deep golden brown and releases easily from the pan.
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Ready when: Underside is deep golden brown and the patty lifts without sticking
Tip: Resist moving the patties; they release naturally once a crust forms.
6
Flip and cook through
- Flip the patties with a wide spatula and reduce the heat to medium.
- Cook for 4 minutes more, until the second side is golden and the patties feel springy when pressed.
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Ready when: Second side golden; center registers about 160°F (71°C) before glazing
Tip: If the pan smokes heavily, lower the heat slightly.
7
Glaze the pattiesOven 165°F / 75°C
- Reduce the heat to medium-low.
- Spoon about half the glaze over the tops of the patties and cook for 1 minute.
- Flip, spoon the remaining glaze on the new tops, and cook another minute, until the glaze is sticky and glossy and the center of each patty reaches 165°F (74°C) on an instant-read thermometer.
- Move to a plate.
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Ready when: Glaze is sticky and glossy, and the thermometer reads 165°F (74°C) in the center
Tip: Miso and honey scorch fast, so only glaze at the end over lower heat.
8
Rest and toast buns
- Let the patties rest on the plate for 2 minutes.
- Meanwhile, wipe the skillet with a paper towel, reduce the heat to medium-low, and add the softened butter.
- Place the buns cut side down and toast for 1 minute, until golden.
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Ready when: Cut sides of the buns are golden brown
Tip: Wipe the pan first so leftover glaze doesn't burn onto the buns.
9
Assemble and serve
- Stir the Kewpie mayonnaise (and sriracha, if using) together in a small bowl.
- Spread it on the cut sides of the toasted buns.
- Set a patty on each bottom bun, pile on a generous heap of slaw, and cap with the top bun.
- Serve immediately.
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Tip: Serve right away so the buns stay crisp and the slaw stays crunchy.

Good to know

Tips

Grate ginger on a microplane so no fibrous strands show up in the patties.
Chilling the patties is essential, as the soft chicken mixture can fall apart in the pan if shaped and cooked right away.
Use a thermometer rather than guessing: 165°F (74°C) in the center is both safe and still juicy.
For extra crunch, add a few slices of cucumber or pickled ginger to the burgers.

Make ahead

"The slaw can be made up to 4 hours ahead and refrigerated. Shaped, uncooked patties can be covered and refrigerated for up to 24 hours. Mix the glaze up to 2 days ahead."

Storage & reheating

"Store cooked patties and slaw separately in airtight containers in the fridge for up to 3 days; the slaw is best within 1 day. Freeze cooked patties up to 2 months, wrapped individually. Reheat patties in a covered skillet over medium-low heat for 4 to 5 minutes per side, or until 165°F (74°C) in the center. Raw shaped patties can be frozen up to 2 months and cooked from thawed. Do not leave at room temperature for over 2 hours."

Substitutions

Kewpie mayonnaise → regular mayonnaise plus a pinch of sugar and ¼ tsp rice vinegar. Less rich and tangy than Kewpie, but it works well.
white miso paste → red or yellow miso, using 1½ tbsp. These are stronger and saltier, so use slightly less.
mirin → 1 tbsp dry sherry or white wine plus ½ tsp sugar. Maintains the sweetness in the glaze.
ground chicken (thigh meat or about 10% fat) → ground turkey (thigh meat). Cook to the same 165°F (74°C) internal temperature.