Makes 6 Burgers
Ingredients
Patties
500 g Chicken Mince (Breast)
1 Egg
2-3 Tbsp Fine Breadcrumbs
2-3 Tbsp Corn flour
1 tsp Salt
Coating
1/4 cup Fine Breadcrumbs (Krummies)
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/2 tsp Ground Pepper
1/2 tsp Fine Salt
Sauce
1/2 cup Egg Mayonnaise
1/2 tsp American Mustard
1/4 tsp Onion Powder
1/8 tsp Fine Salt
6 Seeded Hamburger Buns
1/3 of an Iceberg Lettuce
Method
Add all your patty ingredients to a bowl and mix till fully combined. Begin with 2Tbsp of Crumb and Corn flour and the third if 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.
When shaping the patties I find it easier to have a bowl of water to keep my hands wet, this also wets the outside of the patties which gives the crumbs something to stick to.
Make your patties, press them into the crumb mixture and place them on a lined tray. Make sure they are a little bigger than your burger buns as they will shrink once cooked. Put them into the fridge and cover them with cling film, this will help firm them up a bit and will also keep the coating damp. I also find placing a piece of wet paper toweling under and on top of the patties will help soften the crumb, which is what we want.
To cook the patties there are 2 options - shallow fried or air fried. Having had both versions I prefer and find that the air fried version tastes texturally spot on to the original - bonus it's the healthier option!
Air fried - Preheat your air fryer to 210°c for 5 minutes. Spray or rub oil on the patty and cook it for 10 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 and shallow fry. 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 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!
Enjoy x
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