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Making Chicken Burger with Potato Nuggets

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Making Chicken Burger with Potato Nuggets

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These Chicken Burgers with homemade buns are packed with turmeric and paprika, fresh mint, cucumber and gouda cheese to create super flavorful and leaner burgers. Plus, the Mashed Potato Nuggets are crispy on the outside, soft inside.

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Recipe

PRE TIME: 2 hr

COOKING TIME: 30 min

TOTAL TIME: 2 hr 30 min

6 SERVING

Ingredients:

- Burger Buns -
4 tbsp Warm whole milk
1 cup Warm water
1 tbsp Yeast
3½ cup Bread flour
1½ tsp Salt
1 Egg white
3 tbsp Vegetable oil
2 tbsp Egg wash (1 egg yolk with 1 tbsp milk)
2 tbsp Sesame seeds
- Chicken Burger -
10 Chicken breasts, skinless boneless (2.5 lbs/1.1kg), minced
3 tbsp Fresh mint, minced
2 tsp Salt
1 tsp Black pepper
1 tsp Paprika
1 tsp Turmeric
1 Egg
2 tbsp AP Flour
- Potato Nuggets -
8 cup Potatoes, peeled and cooked
1 cup Green onion
2 tbsp AP Flour
1 Egg
Salt, to taste
2 tsp Black pepper
1 tbsp Paprika
- Nugget Coating -
4 large Eggs, beaten
1/2 cup Cornmeal
- Burger toppings -
2 Tomatoes, sliced
2 Persian cucumbers, sliced
6 slices Gouda cheese

Directions:

For the Buns - Step 1

In the bowl, combine the milk, warm water, and yeast. If using active dry yeast, let the mixture sit for 5 minutes, until frothy, before continuing.

For the Buns - Step 2

In another large bowl, add the flour, salt, egg white, and vegetable oil. Mix in the yeast water mixture until incorporated. Knead for about 10 minutes, or until the dough comes together into a soft yet tacky dough. Avoid adding too much extra flour because it will create tough buns. Cover and let rise in a warm place until doubled in size, about 1 to 2 hours.

For the Buns - Step 3

Divide the dough into 3 equal parts. Gently roll each portion of dough into a ball and place on baking pan, 2 to 3 inches apart. Brush the tops of the buns lightly with the egg wash. Sprinkle with sesame seeds.

For the Buns - Step 4

Preheat the oven to 400°F. Bake the buns about 15 minutes, rotating halfway through baking, until the tops are golden brown. Let it cool completely.

For the Chicken Burger - Step 1

In a large bowl, add the minced chicken breast and fresh mint, and mix well. Season with salt, black pepper, paprika, and turmeric. Add egg and flour as binging agents for the burger. Mix well to combine.

For the Chicken Burger - Step 2

Form into 3 large patties. With a lightly floured baking sheet, lay the chicken patties on top.

For the Chicken Burger - Step 3

Prepare grill and or grill pan. Place burgers onto the grill and cook for 6 to 7 minutes on each side, or until fully cooked through to a temperature of 165ºF.

For the Potato Nuggets - Step 1

In a large bowl, combine the mashed potato, chopped green onion, egg, and flour; season with salt, pepper, and paprika. Mix well.

For the Potato Nuggets - Step 2

Use your hands to scoop out about ⅓ cup of the potato mixture and form round patties with your hands. Dredge each patty on both sides in the plate of flour. Gently shake off excess flour.

For the Potato Nuggets - Step 3

To apply the breading, take the dredged patties and dip it in the beaten egg. Make sure the entire piece is evenly moist. Next, coat them with flour or cornmeal. Make sure there is an even coating and gently shake off the excess.

For the Potato Nuggets - Step 4

Preheat a skillet with vegetable oil, carefully place the dredged patties into the hot oil and fry undisturbed over medium heat for 3-5 minutes per side, or until golden brown. This recipe will make 24 patties.

Assemble the burgers

Place your bottom bun on a plate and add chicken burger, cheese, sliced tomatoes, sliced cucumbers, and then top with the other half of your bun. Enjoy!