Chicken burger
In this video, I'll show you how to make a burger. I will show you how to make minced meat from chicken parts, how to make cutlets, and show you how to make sauce.
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Recipe:
Minced meat for 6 cutlets:
Chicken fillet - 0.5 kg
Chicken thigh - 0.5 kg
Salt
Pepper
Curry
1 cutlet 150 g
Mayonnaise-based sauce:
Egg - 1pc
salt
pepper
Mustard (not hot) half a teaspoon
Apple cider vinegar - a couple of drops
Vegetable oil - before thickening
Pickled cucumber 75 g
Horseradish - 2 teaspoon
Sauce Per Serving - 40g
Dobrodar cheese - 40g
Tomato - 40g
Tomato sauce - 40g
Preparation:
Let's take a cutlet. I will use a 50/50 chicken thigh and fillet. If you use only chicken fillet, the cutlet will turn out to be too dry, and if you use only chicken thigh, the minced meat will be too thin, and the cutlet is oily. First, we wash the meat, remove the skin from the thigh and bone, clean the fillet of cartilage. Thigh mode into several parts and fillet the same way so that the meat goes into the meat grinder. You can buy ready-made minced meat from the seller, if you trust him, I love to make it myself. We pass the meat through a meat grinder. Add salt, 10 grams per kg, pepper and some curry.
Mix, knock out. We do this so that the minced meat is denser.
Next, we make cutlets. First, we cut off the parchment, on which we will put the cutlets, so that later it is convenient to work with them. You can do it your way, I just show how convenient. We moisten our hands under cold water so that the minced meat does not stick to your hands. Then we knock out each cutlet in our hands and then form the cutlet already on the parchment.
If you have molding rings - great, they are more convenient with them. Cutlets should be made not very thick, and slightly larger in diameter than the diameter of the bun.
Next, we send the cutlets to cool in the refrigerator for at least half an hour. Because of this, the cutlet will be denser, and will lose less moisture during frying.
Let's go to sauces. For 1 sauce, take an egg, knock it into the blender bowl, add salt, a little apple cider vinegar, mustard, ground black pepper to the same place, and gradually adding oil, we begin to interrupt with a submersible blender. You don't need to make a very thick sauce. Chop the pickled cucumber into cubes, add to the sauce. We also add some horseradish.
The second sauce will be ready-made ketchup.
Cut the tomato into a thin slice. Cut the dobrodar cheese into a thin slice. Cut the buns. We prepare everything in advance, so that later we can do everything quickly and beautifully.
The cutlets lay for half an hour.
Preheat the pan. Add some sunflower oil. Put the cutlet and fry for a couple of minutes over high heat and then reduce to medium. Then we turn over to the other side. There should be a good golden crust. When the cutlet is well fried, we pierce it, see if the juice is clear. And if so, put a couple of slices of cheese and cover the pan with a lid for 10-15 seconds, let the cheese melt.
When the cutlets are all fried, grease the bottom rolls with mayonnaise with horseradish and cucumber.
Grease the top bun with ketchup. Put cutlets on the bottom, two or three slices of tomatoes on top.
That's all, a juicy burger is ready) Remember that it is not necessary to use strictly the same products when preparing burgers, change them and find the best combinations.
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Hello!) My name is Peter Lukyanov and this is the True Kitchen channel) if you know how to cook and are looking for proven recipes or you are just learning to cook, if you are a chef working in a restaurant or love to cook at home, then you are on the right channel. Here I will tell you about the secrets of the kitchen, the intricacies of cooking and share proven recipes. Welcome)
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