Miso Ginger Chicken Burgers


I’m sure everyone remembers my recipe for the curry-inspired chicken burgers. I thought for the next week of lunches, I would try something different! I had bought some miso paste from Whole Foods, and decided I could make an Asian-inspired one instead.

I always love Asian food, whether it’s Thai, Chinese, Japanese (I LOVE sushi!!!!), or Vietnamese. Miso is obviously more Japanese, so I thought of what I could pair with it. Ginger was what came to mind. These burgers turned out great. Along with a splash of rice vinegar, it was definitely a winner, and the miso and ginger complemented each other perfectly. I’ll certainly be alternating between this and the curry burger until I figure out my next idea!

Makes 4-5 burgers

  • 2 chicken breasts       *see note
  • 2-3 tsp grapeseed oil
  • 2 cloves of garlic, minced
  • 1/4 a small onion, diced
  • 1/2 tbsp chilli flakes
  • 1/2 tbsp miso paste
  • 1/2 to 3/4 inch piece of ginger, chopped
  • 3-4 mint leaves
  • 1 tbsp raw pumpkin seeds
  • 1 tbsp sesame seeds
  • 1/2 tbsp rice wine vinegar
  • 1/2 tsp agave


Preheat oven to 350 degrees F, and line a baking sheet with parchment paper or a silicon baking mat.

Slice chicken breast into chunks and place in to the bowl of your food processor. Set aside. Heat a frying pan on medium heat with the grapeseed oil, and add garlic, onion, and chilli flakes. Cook until fragrant and until onion is translucent and has picked up a bit of a colour, about 2-3 minutes. Add the miso paste and stir until dissolved. You may need to add a tiny bit of water to allow it to dissolve properly. Take off heat. Add this mixture to the food processor along with the rest of the ingredients. Pulse until everything is combined and broken down.

Shape mixture into burgers (about 4-5 patties), and bake in preheated oven for 15-20 minutes. Remove from the oven and allow to cool slightly.

Serve on burger bun, pita, or wrap with spinach leaves or lettuce, and a spread of your choice. For an Asian-inspired burger like this, I used peanut butter, as well as some hoisin and sriracha. Tahini could work too. Odd combination? Trust me, it tasted great! Feel free to be creative with your toppings and fix-ins. Enjoy!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s