Chicken Burgers
Please pardon us as we bid adieu to beef burgers (just kidding, we will always enjoy a niceChicken Burgers). Can we, however, discuss how delicious a properly prepared chicken burger can be? Batman, holy smokes. When a Chicken Burgers hunger strikes, this juicy, flavourful chicken burger is far from dry or tasteless. To make a chicken burger that will not let you down, we use ingredients like mayonnaise, caramelised onions, and the ideal blend of seasonings. Sandwiched between two toasted buttery brioche buns, topped with a zesty handmade Chicken Burgers sauce and fresh toppings, we think we might just win you over to the chicken side of the Chicken Burgers debate.
How To Make Chicken Burgers
INGREDIENTS
STEP-BY-STEP INSTRUCTIONS
This Chicken Burgers sauce is delicious and really simple to prepare. In a medium bowl, just whisk together the mayonnaise, ketchup, gherkins and gherkin juice, mustard, Worcestershire, salt, paprika, pepper, and garlic powder until the mixture is homogenous. After mixing, put plastic wrap over the bowl and store it in the refrigerator until we need it.
You may prepare this sauce up to a week in advance and store it in the refrigerator in an airtight container.
Melt 1 tablespoon of butter in a large nonstick or cast-iron skillet over medium-high heat to begin the patties. Add the sugar, yellow onions, and a bit of salt to the butter once it has heated up and swirl to mix. Add the onion combination and cook, stirring periodically, until the onions are tender and golden brown, adding a splash of water if you see that they are browning too quickly. It should take roughly ten minutes to complete this operation. When finished, move the onions to a big dish and let them cool a little. Don’t clean your pan since the flavour of the onion mixture will be preserved in all of the bits and pieces that are cooked in the butter. Why waste?
Add the chicken to the Chicken Burgers, panko, Worcestershire sauce, mayonnaise, garlic powder, and salt and pepper to the bowl after the onions have cooled enough to touch. Gently blend the ingredients using your hands, a wooden spoon, or another instrument. To avoid tougher, drier meat, take care not to overwork the mixture.
Form the chicken mixture into six patties, each about 1/2″ thick, once it has been combined. To make an indentation, slightly press the patty’s centre in with your thumb. To make sure the patties won’t shrink too much while cooking, employ this simple approach whenever you’re making Chicken Burgers.
Heat some oil and butter in the same skillet as the onions until they are extremely hot, over medium-high heat. It should take roughly two minutes to complete. Three patties should be added when the butter begins to bubble. Cook, rotating them halfway through, for 8 to 10 minutes, or until they are charred and an instant-read thermometer placed in the centre registers 165°. The less you touch the patties during cooking, the more succulent and well-seared they will be, despite the temptation to flip or poke them to see how done they are.
After the patties are cooked through, place a piece of cheddar cheese on top of each one and place a lid on the skillet. Cook the patties for another 30 to 60 seconds or until the cheese has melted. To keep the completed patties warm, place them on a dish and cover it with foil. Then, repeat the frying process by adding more butter and letting it warm up before adding the last three patties.
Once all six patties are cooked, take the sauce out of the refrigerator and brush it over the top bun button. Place the lettuce, chicken patties, tomato, and red onion on top of the bottom buns, and then cover with the sauced top buns.
What To Serve With Chicken Burgers
Whether you cook these now or later, you’ll want to serve these revolutionary chicken burgers with French fries, a vibrant summer green salad, or potato salad at your next summer get-together while enjoying a summer cocktail.
Storage
You can prepare the patties 6 to 8 hours ahead of time, but keep them covered in the refrigerator between parchment paper sheets. The uncooked patties can be freezer for up to three months if you’re feeding a smaller group or want to get ahead of the game. You may prepare the Chicken Burgers sauce and store it in the refrigerator for up to a week, carefully covered.
Directions
Burger Sauce
First Step
Mayonnaise, ketchup, gherkins, gherkin juice, mustard, Worcestershire, salt, paprika, pepper, and garlic powder should all be mixed in a medium-sized bowl. Refrigerate, covered, until ready to use.
Step Two:
Prepare Ahead: You can prepare the sauce a week in advance. Store in the refrigerator.
Chicken Burgers
First Step
Melt 1 tablespoon of the butter in a large nonstick or cast-iron skillet over medium-high heat. Stir together the sugar, yellow onions, and a touch of salt. Cook until softened and golden brown, about 10 minutes, stirring regularly and adding a dash of water if onions brown too quickly. Move the onions to a big bowl and allow them to cool a little. Keep the skillet (do not remove it).
Step Two: In a bowl with onions, add the chicken, panko, mayonnaise, Worcestershire, and garlic powder. Season with salt and pepper. Make sure not to over mix by gently combining with your hands or a wooden spoon.
Step Three: Make six patties out of the chicken mixture, each about 1/2″ thick. To keep the Chicken Burgers from shrinking too much while cooking, make an indentation in the middle of each patty with your thumb.
Step Four:
Heat the oil and 1 tablespoon of Chicken Burgers in a reserved skillet over medium-high heat for about 2 minutes, or until the butter is sizzling and extremely hot. For a juicy Chicken Burgers with a nicely seared outside, avoid moving or pressing down on the patties while they are cooking. Cook three patties, turning midway through, until they are seared and an instant-read thermometer placed into the centre registers 165°. This should take 8 to
Step Five:
top each Chicken Burgers with one slice of cheese, cover, and cook for another 30 to 60 seconds, or until the cheese is melted. After transferring to a platter, cover with foil. Continue with the remaining 3 patties and 1 tablespoon of butter (no additional oil is needed).
Step Six:
Cover the cut sides of the buns with burger sauce. Place lettuce, burgers, tomato, and red onion on top of the bottom buns. Use the top buns to close.
