Crispy Chicken Burger
Crispy Chicken Burger
Ingredients
For the Chicken Patties
- 1 kg ground chicken
- 200 g beef fat
- 1 tablespoon black pepper
- 1 tablespoon salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 cup breadcrumbs
- 3 tablespoons Greek yogurt
For the Sauce
- 1 cup mayo
- 1/4 tablespoon onion powder
- 1/4 tablespoon Dijon mustard
- 1/2 tablespoon white vinegar
- 1/4 tablespoon sugar
For the Coating and Assembly
- 1 cup seasoned flour, as needed
- 2 eggs egg wash, beaten
- 2 cups panko breadcrumbs, as needed
- 4 brioche bun
- 1 cup shredded lettuce, as needed
- 4 cups frying oil, as needed
Instructions
- 1
In a large bowl, combine the ground chicken, beef fat, black pepper, salt, garlic powder, onion powder, paprika, breadcrumbs, and Greek yogurt. Mix everything together until well combined. Do not overmix.
⏱️ 5 min
- 2
Cover the chicken mixture and let it rest in the fridge for 10 minutes. This allows the flavors to meld and the mixture to firm up slightly.
⏱️ 10 min
- 3
While the chicken mixture is chilling, prepare the sauce. In a small bowl, combine the mayo, onion powder, Dijon mustard, white vinegar, and sugar. Mix until smooth and set aside.
⏱️ 3 min
- 4
Remove the chicken mixture from the fridge. Portion the mixture into 150g balls. You should get approximately 4-5 patties depending on the exact weight.
⏱️ 5 min
- 5
Shape each ball into a burger patty, about 1/2 inch thick and slightly wider than your brioche buns, as they will shrink slightly when cooked.
⏱️ 5 min
- 6
Place the shaped patties on a plate or baking sheet lined with parchment paper and freeze for 20 minutes. This step is crucial for the patties to hold their shape during frying.
⏱️ 20 min
- 7
Set up your dredging station: one shallow dish with seasoned flour, one shallow dish with beaten egg wash, and one shallow dish with panko breadcrumbs.
⏱️ 2 min
- 8
Remove the patties from the freezer. Dredge each patty first in the seasoned flour, ensuring it's fully coated. Then dip it into the egg wash, letting any excess drip off. Finally, coat thoroughly in the panko breadcrumbs, pressing gently to adhere.
⏱️ 5 min
- 9
Heat frying oil in a deep skillet or pot to 360°F (182°C). Ensure there is enough oil to submerge the patties halfway or completely, depending on your frying method.
⏱️ 5 min•🌡️ 360
- 10
Carefully place the coated chicken patties into the hot oil. Fry for 3-5 minutes per side, or until golden brown, crispy, and cooked through. The internal temperature should reach 165°F (74°C). Fry in batches if necessary to avoid overcrowding the pan.
⏱️ 10 min•🌡️ 360
- 11
Remove the cooked patties from the oil and place them on a wire rack set over paper towels to drain any excess oil.
⏱️ 1 min
- 12
Toast the brioche buns if desired. To assemble, spread a generous amount of the prepared sauce on both halves of the brioche bun. Place a crispy chicken patty on the bottom bun, top with shredded lettuce, and then the top bun.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken Burger
For the Chicken Patties
- 1 kg ground chicken
- 200 g beef fat
- 1 tablespoon black pepper
- 1 tablespoon salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 cup breadcrumbs
- 3 tablespoons Greek yogurt
For the Sauce
- 1 cup mayo
- 1/4 tablespoon onion powder
- 1/4 tablespoon Dijon mustard
- 1/2 tablespoon white vinegar
- 1/4 tablespoon sugar
For the Coating and Assembly
- 1 cup seasoned flour, as needed
- 2 eggs egg wash, beaten
- 2 cups panko breadcrumbs, as needed
- 4 brioche bun
- 1 cup shredded lettuce, as needed
- 4 cups frying oil, as needed
Instructions
- 1
In a large bowl, combine the ground chicken, beef fat, black pepper, salt, garlic powder, onion powder, paprika, breadcrumbs, and Greek yogurt. Mix everything together until well combined. Do not overmix.
⏱️ 5 min - 2
Cover the chicken mixture and let it rest in the fridge for 10 minutes. This allows the flavors to meld and the mixture to firm up slightly.
⏱️ 10 min - 3
While the chicken mixture is chilling, prepare the sauce. In a small bowl, combine the mayo, onion powder, Dijon mustard, white vinegar, and sugar. Mix until smooth and set aside.
⏱️ 3 min - 4
Remove the chicken mixture from the fridge. Portion the mixture into 150g balls. You should get approximately 4-5 patties depending on the exact weight.
⏱️ 5 min - 5
Shape each ball into a burger patty, about 1/2 inch thick and slightly wider than your brioche buns, as they will shrink slightly when cooked.
⏱️ 5 min - 6
Place the shaped patties on a plate or baking sheet lined with parchment paper and freeze for 20 minutes. This step is crucial for the patties to hold their shape during frying.
⏱️ 20 min - 7
Set up your dredging station: one shallow dish with seasoned flour, one shallow dish with beaten egg wash, and one shallow dish with panko breadcrumbs.
⏱️ 2 min - 8
Remove the patties from the freezer. Dredge each patty first in the seasoned flour, ensuring it's fully coated. Then dip it into the egg wash, letting any excess drip off. Finally, coat thoroughly in the panko breadcrumbs, pressing gently to adhere.
⏱️ 5 min - 9
Heat frying oil in a deep skillet or pot to 360°F (182°C). Ensure there is enough oil to submerge the patties halfway or completely, depending on your frying method.
⏱️ 5 min•🌡️ 360 - 10
Carefully place the coated chicken patties into the hot oil. Fry for 3-5 minutes per side, or until golden brown, crispy, and cooked through. The internal temperature should reach 165°F (74°C). Fry in batches if necessary to avoid overcrowding the pan.
⏱️ 10 min•🌡️ 360 - 11
Remove the cooked patties from the oil and place them on a wire rack set over paper towels to drain any excess oil.
⏱️ 1 min - 12
Toast the brioche buns if desired. To assemble, spread a generous amount of the prepared sauce on both halves of the brioche bun. Place a crispy chicken patty on the bottom bun, top with shredded lettuce, and then the top bun.
⏱️ 4 min