Sunday, June 2, 2013

Chicken Burger

FINGER LICKIN GOOD 
chickenburger
Ladies and gentlemen may I present to you my favorite burger.  The very uncomplicated burger. A chicken patty smashed on the griddle, a soft bun lightly toasted, a slice of emmenthal, fresh vegetables and a cucumber yogurt salsa to die for.  NO ketchup, NO relish, NO mayo, nothing caramelized, none of that stuff that hides the taste of what you are supposed to taste: the meat.  Let it be chicken or beef, you need to bite it and taste it, or you're not eating a burger.

It just happens to be that I made this particular burger with chicken, usually it's the beef that I use, the beef that I want and the beef that makes, what I believe,  a true hamburger.  This chicken burger can be seen as a healthier version, with no fat and unexpectedly juicy. 
  
...and what's a hamburger without its bun?  Nothing!  So here's a homemade recipe for you that's quicker to make than to go out and buy.  
Senza titolo

Recipe - Chicken Burger

1 whole chicken breast 
2 small spring onions
1 tsp salt
1 tsp five-spice
rughetta or lettuce
tomato slices
emmenthal slices
yogurt sauce
old style mustard

Mince the chicken meat with the spring onions, five-spice and salt.  Mix and leave aside while you prepare the rest.  The chicken mixture is sticky, so oil your hands with some olive oil when you prepare the patties.  

Recipe - Yogurt Salsa

1 cucumber peeled and chopped in tiny cubes
300 gr plain white yogurt
lemon zest
pinch of salt
1 tsp of lemon juice
some fresh chopped herbs (chives and parsley)

Recipe - Hamburger Buns

20g fresh yeast
50g butter
500 ml milk
580 g flour (plus extra for kneading)
1 tsp salt
1 egg wash 
sesame seeds

Heat butter and milk to luke warm, pour in a big mixing bowl.  Add the yeast and let it dissolve.  Add flour and salt to the liquid.  Mix dough.  It needs to be sticky.  Cover with  plastic wrap and leave to rise for about 1 hour.  Roll dough onto a floured surface and divide into 16 equal pieces, use extra flour if necessary.  Brush each bun with the egg wash and sprinkle with some sesame seeds.  Let it rise for 1 hour.  Place in a preheated 200°C oven for 15-20 minutes.

Assemble the burgers with rughetta (or lettuce), a tomato slice, emmenthal, some yogurt salsa and old style mustard on lightly toasted buns.  

4 comments:

  1. Now, this is something serious to eat! Looks so good!

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  2. The seriousness fades away when you're eating dirty with your hands. Because that's how a burger should to be treated...in a serious sloppy dirty way! :-)

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  3. Mezzanotte passata e io ricado sempre negli stessi errori: gironzolare nei blog di cucina invece di dormire, così mi vengono attacchi di fame-voglie improvvisi e vorrei preparare un paninozzo come questo mentre sono in pigiama e tutto intorno a me tace... :-)

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  4. Beh, semmai ti dovesse passare per la testa la voglia di saziare attacchi di fame, quando di notte tutto "tace", ti consiglio di rinchiuderti in una stanza insonorizzata. Questo panino qui, fa emmettere suoni goduriosi, rumorosi ed intrattenibili di...mmmhhh...yummmm...ooohhhh...Quindi, per godertelo appieno: stanza chiusa...con le mani....qualche tovagliolo in piu'...una bella birra e se proprio vuoi, ma non e' indispensabile, della buona compagnia :-)

    Buona giornata!

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