Classic Chicken Burger
These days, I like to make everything from scratch. Perhaps challenging and time consuming for some, but it gives me immense pleasure in knowing that my family has been fed well, with preservative-free meals. Even ‘junk’ meals like burgers, as everything from chicken patty, breadcrumbs, hamburger buns and tomato ketchup are homemade!
This is not to say we don’t enjoy our occassional KFC or McDonalds, but those moments are somewhat rare. My weekend mission usually starts with making some kind of bread dough, then the weather will decide whether it is sweet buns( perfect for picnic!) or savoury ones- perfect for indoor late afternoon snacks, all huddled together and enjoyed our ‘indoor picnic’.
This time we made the classic chicken burger, because beef burger needs some competition!
I will let u in a tip- prepare everything in advance. The chicken patties can be made well ahead and either freeze them prior to frying, or pan fry half way then freeze for up to 3 month. Yes, you hear me right. Just thaw before you fry them ( or air fry for healthier choice), but I tend to make them in small batches ( recipe follows below). The burger buns are butter enriched, but not as decadent as brioche.
I am hooked on the Tangzhong method, as it yiels pillowy soft bread, so this is what I usually do for the buns. We are blessed with the warm tropic weather so the dough literally takes less than an hour to double or triple in volume. As any sweet dough goes, this can easily be used for any other forms of buns, I have even used this to make cinnamon buns!
I am sharing with you the chicken patties and buns recipe here, but stay tuned for homemade tomato ketchup and breadcrumbs. I can;t really justify if this is frugal living, as if you use quality ingredients of course it will be even more expensive that a 2-quid burger, but you will be safe in the know that they are healthy, and your family would be well impressed!
Classic Chicken Burger
For Hamburger Buns:
3 1/2 to 4 cups bread flour
1 large egg
3/4 cup warm milk
1 tsp salt
1 tsp instant yeast
1/2 cup tangzhong*, cooled
1/2 cup melted butter ( unsalted )
1 tsp canola oil to grease bowl
1 egg plus 3 tbsp water to form egg wash
sesame seeds as needed
* Learn how to make tangzhong here.
** You can omit the tangzhong, which means less flour is needed.
*** Each flour brand has different gluten properties, so I have loosely measure it to be between 3 1/2 to 4 cups, just add as much as needed to form tacky elastic dough.
1. In a mixer, add all the ingredients with 3 cups of flour. Knead using dough hook and add more flour until elastic dough is formed.
2. Keep dough in well greased bowl, leave covered to rise until double in bulk.
3. Punch down the air, and form 15 balls.
4. Preheat the oven at 200C, and let the dough rise again ( second rising) for 20 mins.
5. Brush top with egg wash and sprinkle with sesame seeds for classic burger buns.
6. Bake for 15 minutes or until golden brown.
7. Remove from oven and immediately cover with tea towel, to retain softness.
500g chicken mince
2 tbsp corn flour
1 clove garlic, minced
1 tsp paprika
1 tsp cumin
1 tsp mixed herbs
salt and pepper to season
1 large egg
1/2 cup breadcrumbs
1. In a bowl, mix the chicken mince with cornflour, garlic, paprika, cumin, herbs, salt and pepper.
2. Form flat patties.
3. Dip in beaten egg then in breacrumbs to form thick outer coating.
4. Bake for 15 to 20 minutes at 180C, or panfry or airfry until golden.
* For airfrying, sprinkle with some canola oil before ‘frying’.
Halve the cooled bun, and layer with chicken patty, lettuce, tomato, onions, jalapenos and tomato ketchup as desired.
p/s: this post has been yeastspotted!