Perfect CHICKEN HAMBURGER RECIPE
There’s nothing like a juicy cheeseburger with fresh crisp toppings on a toasted buns paired with crisp RESTAURANT-STYLED FRENCH FRIES! 😀 Just before you start making this Perfect Hamburger, try out my French fries. I promise you will fall head over heels!
What’s a hamburger?
What’s a hamburger Patty?
What side dish goes with hamburger?
- First start by making the hamburger patties. This can be done the previous day. Get your boneless chicken/chicken breast, pat them dry with a clean kitchen towel or paper towel, and blend it to form minced chicken. It’s a lot easier to use boneless chicken as this saves you from deboning and it’s easier to blend in a blender or food processor. Boneless chicken are also healthier as they don’t contain fat. Cut your chicken into chunks to aid your blender. You can use chicken thighs but remember to also remove the skin and fat.
- Get your spices, mix them up well together and pour over your minced chicken. Then mix well with a wooden spoon, or spatula or with your hands. Make sure the spices are well incorporated
- Next, get an oven tray, spread with a plastic wrap or cling film. Then get a round cookie cutter of about 4” diameter. Place the cutter on the oven tray.
- Scoop out the minced chicken into the cookies cutter to be about ¾” in thickness. Repeat process till minced chicken is exhausted.
- Next cover the hamburger patties with plastic wrap (covering it prevents the patties from absorbing the smell of other things in your refrigerator) and refrigerate for 20 minutes if using the same day or overnight if using the next day.
- Next, make the burger sauce. This can also be done the previous day and refrigerated. In a small mixing bowl, add mayonnaise, tomato ketchup, yellow mustard, and black pepper. Mix all well to combine and set aside. If you don’t have yellow mustard 😔 then you can use just mayonnaise and ketchup or get a ranch dressing from the mall closest to you.
- Now prepare your other toppings. (At the time I was creating this content, I couldn’t get fresh lettuce or frozen lettuce from the mall. So I had to make mine without it, even though I love having lettuce in my burger. Your choice of toppings is left to you. You can add or remove any of the toppings if you don’t like them or if you have any allergies.) Wash your lettuce, onion, and tomatoes. Pat them dry with kitchen towel. Or place them in a strainer to drain out excess water for about 10 minutes.
- Slice your onion in thin disc; slice your tomatoes and remove the seeds; set them aside.
- Next, get your burger patties. Heat a skillet on low heat. Add 1 tablespoon of cooking oil. Place your patties on it and allow to cook. Flip to the other side and allow to cook well too till it’s brown. Not burnt! Remove from heat and set aside. You can also grill your patties. Or even bake them 😀!
- Get your burger buns (scroll up to see a link to my softest burger buns! If you are allergic to sesame seed used as toppings for the buns, feel free to skip it. Your buns will still come out great!) Slice your buns into 2. Place them on the skillet used in preparing the patties. This also allows the buns soak in the juice from the patties, hence giving you a more flavorable taste. Toast the buns for a minute or two. Remove from heat and set aside.
- Now back your patties. Place the patties on your skillet, add your cheese. I used Arla Burger Cheddar Slices. Allow the cheese to ‘just melt’ for a minute or two.
- While that’s melting, get your toasted burger buns, apply your burger sauce generously on both sliced buns, add your toppings – lettuce, onion, and tomatoes, then add your cheeseburger patties, then top it with coleslaw! (If you want to see how I made my super creamy, healthy and delicious coleslaw, then stay tuned till next week 😊).
- Finally cover with the top buns. Insert a skewer into the middle of the buns to hold all items in place and serve with a side dish of your choice!