1579. Chicken Burgers

Chicken burgers are far from a revelation, and are quite regularly the second choice to beef burgers. These chicken burgers will have you making them for the specific reason they they are chicken. They are that good. 

Luckily potato buns are becoming normalized in regular supermarkets, as they are the best for burgers. You can use chipotle mayonnaise in the burger, but honestly, plain mayonnaise is best here.

Ingredients:

500g chicken breasts

salt and pepper

1/2 cup cornflour

1/2 cup flour

1 Tbsp paprika

1 tsp oregano

1 tsp garlic powder

1 egg

1/4 cup cornflour, extra

To serve:

potato buns

mayonnaise

lettuce

Method:

Mince the chicken breasts in a food processor with salt and pepper.

Form into ten thin patties (no less than ten, you want them thin and large), and freeze solid (minimum 2 hours, or overnight).

Set up your dredging station: in one plate mix the half cup cornflour with the flour, paprika, garlic powder, oregano, salt, and pepper. In another plate crack in the egg, mix the cornflour in a cup with a quarter up of water, then beat that together with the egg and add black pepper.

Heat a pan of oil over medium heat to fry the burgers.

Using the frozen burgers, dip to coat in the flour mix, then the egg mix, and lastly back in the flour mix. Shake of excess after each dip. Drop the burger immediately in the hot oil and fry in batches. Be careful to fry them slowly to make sure the chicken has defrosted and cooked inside completely. Too hot oil will only cook the outside and leave the inside raw.

Serve on potato buns smeared with mayonnaise and a leaf of lettuce.

صحة و عافية