National Burger Month 05/21/2010: I want some fried chicken

There are numerous recipes that purport to be KFC's original recipe fried chicken. The initial idea tonight was to remake the KFC original recipe into a chicken burger. But I looked at some of them and they were so totally complex and would've taken me forever to get the secret spices together.

So I searched instead for just "southern fried chicken" and found Paula Deen's recipe. I typically never watched Deen but I appreciated that all she ever had shows about was bacon and butter and bacon and butter. I figured I could trust her expertise in that matter so I adapted her recipe for my use. I wanted to make coleslaw too, but when it took until 9PM to gather all my ingredients, I figured I had to drop that part of the plan so that we could eat before 11. I did make mashed potatoes as a side.

Paula Deen's spice mix:
1/4 cup black pepper, ground
1/4 cup powdered garlic
1/2 cup salt

Southern Fried Chicken Burger Stuff:
1 lb organic chicken breast, chopped, almost minced
2 eggs, beaten
Enough Tabasco sauce to turn the beaten egg orange
1/2 cup self rising flour
Black pepper, ground
Canola oil

Combine the beaten egg and the Tabasco and let the chicken sit in this hot tub of spice for about 10 minutes. Mix the flour and the pepper. Form patties out of the chicken, squeezing out excess liquid. Spice the chicken with the spice mix-- both sides, and all around. Drag the chicken carefully through the self rising flour.

Lay the chicken patties on a hot skillet, where about 3 or so tablespoons of canola oil has been glistening. I'd say medium to medium high heat. About 4 minutes per side. We used francese rolls for buns.

It was actually pretty good. Tasted like fried chicken. I was pretty satisfied and we were able to eat before 11.

And now Cibo Matto:

National Burger Month Day 25: Reproducing a Spicy Beef Kabob in a Chicken Burger

I use this marinade often for whenever I want to do kabobs on the grill. It works really well with chunks of sirloin over a charcoal fire. It also works very well in a chicken burger.



I guess this is a middle eastern inspired marinade. The burger itself is made from boneless, skinless chicken thigh, which I pulsed in a food processor a few times to get to the right level of chunkiness.

Marinade stuff:
5 cloves of garlic, minced
2 tsp sweet paprika
1 tsp turmeric
1 tsp cumin
1 tsp fresh ground black pepper
1 tsp salt
1/3 cup red wine vinegar
1/2 cup extra virgin olive oil

Mix the ingredients together and marinate the chicken bits for at least one hour. Once marinated, you will need a tablespoon or so of corn flour to mix into the drained and patted chicken so that you can properly form the meat into round patties. It's important to get enough corn flour in there for the chicken to keep its shape or it will fall apart.

My first mistake was trying the patties on the grill first. It was a definite disaster as bits of chicken pattie fell into the flames. I quickly shifted gears and transfered what was left onto a hot griddle, where the chicken patties cooked for about 6 minutes per side. Burgers were topped with spinach, some sliced red bell peppers and garlic and herb goat cheese, and were terrific.

National Burger Month Day 6: Chicken Teriyaki Rice Burger

After five days of beef, I could feel myself turning into a cow. So despite the fact that the calendar said today was White Manna Burger Day, not-beef would be today's rule. The calendar is quickly becoming less a calendar and more a list of burgers to make.

Today's two alternative options were Japanese inspired. The burgers would be soy-something or teriyaki-something. Since the grocery didn't have a good selection of fresh fish, chicken was the winner. And even before we could even start with the chickens, I felt a light soup would be a good pre-dinner treat.

I made a miso soup with a baby spinach salad and wasabi vinaigrette. We started with a good dashi broth, and some light yellow miso. To this, we added a block of tofu in each bowl, topped with the greens. The wasabi vinaigrette was simple to make: 1.5 teaspoons soy sauce, 1.5 teaspoons wasabi powder, 1.5 teaspoons sugar, 1.5 teaspoons sake and 2 tablespoons of chopped scallions.



The burger was inspired by this recipe.

Ingredients for burgers:
3 skinless, boneless chicken thighs, cut into small bite-sized strips
8 tbsp. soy sauce
4 tbsp. sugar
4 tbsp. mirin
4 tbsp. sake
Some corn flour

I mixed together the soy sauce, sugar, mirin and sake, marinating the chicken in this for at least half an hour. When it is done, Andrea minced her chicken a little more finely (I didn't, saying I wanted larger chunks). The chicken was then scooped up and formed into little patties, which are then powdered with corn flour on both sides to help give them shape.

Ingredients for buns:
2 cups rice
4 cups water
strips of nori
black sesame seeds

The rice is steamed until soft and sticky. Using plastic wrap, we shaped the rice into little buns. A light sprinkling of black sesame seeds to top the buns gave them a little color and depth. Finally, the buns are wrapped with a piece of nori to keep them from falling apart.

The chicken is sauteed on a griddle for about 8 minutes per side (until a brown crust forms). After flipping the chicken, some of the marinade is poured onto the patties to give them more oomph.

When the chicken burgers are ready, they are topped with some more spinach, maybe some scallions, and a little leftover wasabi vinaigrette from the soup.



So the purists might say that this was not a burger. We did apply the definition of burger a little more loosely. But I do believe these were chicken burgers-- they're certainly more burger than some of the strange recipes I've found out there that took slabs of whatever meat, unchopped, placed in between pieces of bread and called burgers. A tofu burger is not a square of tofu in a hamburger bun, no.

The burgers were really delicious. The teriyaki sauce went very well with the rice buns. Chicken teriyaki and rice are made for each other-- just like me and burger. The only real problem was that the rice buns were a little bit sticky, which made turning doorknobs challenging after eating.

For our next rice-bun experiment, we will try making onigiri yaki (roasted rice balls).