Makes 6
Ingredients
Patties
500g Chicken Mince (Breast)
1 Egg
2-3 Tbsp Fine Breadcrumbs
2-3 Tbsp Corn flour (can also use rice flour)
1 tsp Salt
1/4 tsp Ground Pepper
Coating/Crumb
3/4 cup Rice Flour
2 tbsp Fine Breadcrumbs (Krummies)
1 tsp Onion Powder
1 1/4 tsp Garlic Powder
1 tsp Mustard Powder
1/2 tsp Ground Pepper
1/2 tsp Fine Salt
1/2 tsp Baking Powder
Slurry
1/2 cup Water
2 tbsp Rice Flour
Pinch of Salt + Ground Pepper
1/2 tbsp Oil
Sauce
1/2 cup Egg Mayonnaise (Praise Whole Egg)
1/2 tsp American Mustard
1/4 tsp Onion Powder
1/8 tsp Fine Salt
6 Seeded Hamburger Buns (Tip Top are the Mc Donalds ones)
1/3 of an Iceberg Lettuce
Method
Add all your patty ingredients to a bowl and mix till fully combined. Begin with 2 Tbsp each of Crumb and Corn flour and then add the third if it's still too wet.
For the coating I mix all the ingredients on a sheet of greaseproof paper to save having to clean up another plate.
In a shallow bowl add the ingredients for the slurry and mix till smooth.
Grab a handful of mixture, make a ball and wet it in the slurry mix then place it in your crumb mixture and press down to make a patty, add it back into the slurry and then a final coating in the crumb. Make sure they are a little bigger than your burger buns as they will shrink once cooked.
Place them on a lined tray and wet your hands lightly and pat them over the patties. Put them into the fridge till you're ready to use them and cover them with cling film, this will help firm them up a bit and will also keep the coating damp.
To cook the patties there are 2 options - shallow fried or air fried. Because there is a type of flour in this mix frying the patties does come out a little crispier.
Air fried - Preheat your air fryer to 210°c for 5 minutes. Generously spray or rub oil all over the patty and cook it for 12 - 14 minutes, flipping it half way. The patty should have a golden crunchy coating, if yours needs a few minutes longer that's fine.
Frying - Heat a nonstick pan and pour in some neutral oil, make sure you put enough to cover the whole base of the pan to shallow fry, about .5 cm. Once the oil has heated add in the patties and cook on a medium heat so the coating doesn't get too dark, once they're golden brown you can flip the patty and cook it for a further few minutes.
To toast the buns, I turn on my sandwich press and place the buns, cut side down but I keep the lid open, you can even cover them with a metal bowl a splash of water (on the grill not the burger) to make a steamed bun.
Mix your sauce up and spread on both pieces of bread, add in your patty and top with shredded iceberg lettuce - ladies and gentlemen you just made your own Mc Real Chicken!
There are 2 versions to this recipe - let me know which one you prefer.
Enjoy x
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